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.
- 236.59 ml long grain white rice
- 2.46 ml salt
- 7.39 ml ground turmeric
- 44.37 ml white sugar
- 2.46 ml ground cinnamon
- 118.29 ml dark seedless raisins
- 14.79 ml butter
- 591.47 ml 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.
We had this rice with a South American Steak for a very international meal. I think this rice would be really good with spicy food and was wishing the steaks we had were a bit hotter. Oh well, there is always next time. Super easy to make and definitely tastes different from plain rice. It is a bit sweet and a bit savory. I added a bit more turmeric. Thanks Stacky! Zaar World Tour 4. Whine and Cheese.
it was good. maybe my issue was that i used brown long grain rice instead of white. my guests loved it.