Recipe information
Yield
Makes 8 servings
Ingredients
250 ml (1 cup) rice
60 ml (1/4 cup) seedless raisins
6 whole cloves
5 ml (1 teaspoon) salt
2 ml (1/2 teaspoon) turmeric
1-2 thin slices green (fresh) ginger
625 ml (2 1/2 cups) cold water
30 g (30 ml) (2 tablespoons) butter
Preparation
Combine the rice, raisins, cloves, salt, turmeric, ginger and water in a medium saucepan. Cover and simmer gently until the rice is tender and all the liquid has been absorbed. Add the butter, fluff up with a fork and discard the ginger. Tip into a warm bowl and serve hot.
Reprinted with permission from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman ©1998 S&S Publishers
