Prep 10 mins
Cook 35 mins
This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
- 1 cup long grain white rice
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground turmeric
- 3 tablespoons white sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup dark seedless raisins
- 1 tablespoon butter
- 2 1⁄2 cups water
- In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered.
- When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed.
- Remove from the heat and fluff with a fork. Keep warm until serving time.
Very good and tasty but on the adventurous side... very different Your guests will either love it or hate it...so be ready :) I personally love it but I am not afraid to try something new. The next time, I would decrease the sugar to 2 Tablespoons and maybe go for 1 teaspoon of turmetic only because it is very strong.
it was good. maybe my issue was that i used brown long grain rice instead of white. my guests loved it.
My Wife and Daughter enjoyed this, it was my turn to cook so I gave this a shot with along with a nice butter chicken recipe I found. <br/><br/>The sugar though is way too much. 1 Tbls will be plenty. It was just too sweet and killed the flavor of the other items. I also had trouble "fluffing" as it turned out to be pretty claggy, but perhaps that is just me as a guy trying to cook.