This lightly sweet, warmly spiced rice is a Cape Malay classic, perfect with bobotie, braais, or curry dishes
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 188 |
| Fat | 1g |
| Protein | 3.4g |
| Carbs | 46.7g |
| Sugars | 6.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Rinse the rice a few times, until the water runs clear.
2
In a saucepan, combine the rice, water, turmeric, cinnamon, salt, sugar and raisins. Bring to a boil, then reduce heat to low and cover with the lid. Simmer for 15–20 minutes, or until the water is absorbed and the rice is tender.
3
Stir in the butter and fluff with a fork before serving as a side with braaied meat.
