By Stacky5 on June 17, 2006
Photo by JoyfulCook
Photo by JoyfulCook
"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."
Serving Size: 1 (227 g)
Servings Per Recipe: 4
"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."
"It was a really nice rice, although I cut the sugar way down as I am not a fan of sweet rice, the taste was great, thanks for posting"
"deelish. I added nothing. Perfect side dish. Make sure you rinse the rice."
"Very good! I reduced the tumeric and sugar amounts. Loved the raisins and cinnamon in this. Made for Everyday is a Holiday game."
"Don't know how this rice lover missed this one til now! Made as posted, have it added it to my rice cookbook. Served this with chicken and steak kabobs. The color was very appealing, making for a rice dish that looks and tastes great."
"Very, very tasty. Almost a rice pudding, but the flavors were more subtle. Served with Recipe #310282. The rice was great with the chicken. This recipe was on my South African Challenge menu. Thnx so much for posting, Stacky. Made for ZWT 2008."
"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."
"We also made the comment that it tasted like we were eating dessert first with this rice. But it was really wonderful with a salad and the earthy flavor of Recipe #306963. I made it exactly according to the recipe and it came out perfectly, which is rare for rice dishes. Thank you for posting this, I will be making it again. Made for ZWT4."
"our first bite my boyfriend & i looked at each other & said this tasted like a desert rice but quickly realized that the flavors of this rice perfectly complimented the south african Recipe #309422 we had as a main dish. thanks for a great dinner & a wonderful new side dish!"
"I really enjoyed this rice. I did decrease the amount of turmeric (just personal taste) other than that I made it exactly as written. We will be making this again. Thank you."
"This was very flavorable, the amt. of turmeric though was a little intense for us. I don't believe I've ever cooked with that spice, usually use it for canning. Served this with recipe#232767 and recipe#260560"
"I was really pleasantly surprised with this dish. The raisins, I admit, had me a bit skeptical but wow was I proven wrong! This rice was quite tasty and not super-sweet. A nice mix of flavors, very sensory-pleasing. I subbed the butter for canola oil, but changed nothing else. Thanks for broadening my horizons! "