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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. Also usually served with Bobotie: There is a good recipe by Caryn on this site.
Ingredients
- 1 cup long grain white rice
- ½ teaspoon salt
- 1 ½ teaspoons ground turmeric
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ½ cup black raisins
- 1 tablespoon butter
- 2 ½ cups water
Directions
Step 1
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat2g | 10% |
| Cholesterol8mg | 3% |
| Sodium316mg | 14% |
| Total Carbohydrate64g | 23% |
| Dietary Fiber2g | 6% |
| Total Sugars22g | |
| Protein4g | |
| Vitamin C1mg | 4% |
| Calcium29mg | 2% |
| Iron3mg | 16% |
| Potassium231mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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