Funeral rice or begrafnisrys, was traditionally served in Cape Malay homes at family gatherings such as funerals and weddings. Saffron was used in earlier times but turmeric widely took over as a cheaper alternative to give the rice its yellow colour
What's in it: turmeric, cinnamon, cardamom, bay leaves
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 461 |
| Fat | 11g |
| Saturates | 6.6g |
| Protein | 7g |
| Carbs | 83.1g |
| Sugars | 8.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine the basmati, sea salt, water, unsalted butter, sugar, cinnamon (powder or half a stick), shelled and crushed cardamom pods, turmeric, bay leaves, raisins and sultanas in a medium-sized pot and bring to a boil. Stir and cover with a tight-fitting lid and simmer for approx. 10-15 minutes.
2
Remove from the heat and set aside, covered, for a further 15 minutes to steam.
3
Fluff the rice using a fork and tip into a warm bowl and serve.
