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.
- 1 cup 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.