Prep 10 mins
Cook 40 mins
South Africa's oldest rice dish is vendusierys (auction rice) which was later known as huweliksrys (wedding rice) or begrafnisrys (funeral rice). It is simply yellow rice with raisins.
- 1 1⁄2 liters water
- 400 g rice
- 10 ml salt
- 20 g yellow sugar
- 3 ml saffron or 10 ml turmeric
- 3 cinnamon sticks or 3 pieces cassia
- 8 cardamom seeds
- 15 ml naartjie peel, cut into strips
- 50 g butter
- 75 g sultanas, mixed with raisins
- 75 g raisins or 150 g seedless raisins
- Heat the water to boiling point in a large saucepan.
- Meanwhile, rinse the rice, and place it in the boiling water.
- Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
- Cover, reduce the heat and then simmer for 20-30 minutes.
- Remove the saucepan from the heat and pour off the water.
- Add the butter, sultanas and raisins and stir to blend.
- Spoon into a colander.
- Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
- Heat to boiling point.
- Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.