Prep Time: 10 mins
Total Time: 50 mins
About This Recipe
“South Africa’s oldest rice dish is vendusierys (auction rice) which was later known as huweliksrys (wedding rice) or begrafnisrys (funeral rice). It is simply yellow rice with raisins.”
1 1/2 literswater
3ml saffron or 10mlturmeric
3 cinnamon sticks or 3piecescassia
15mlnaartjie peel, cut into strips
75gsultanas, mixed with raisins
75g raisins or 150gseedless raisins
Heat the water to boiling point in a large saucepan.
Meanwhile, rinse the rice, and place it in the boiling water.
Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
Cover, reduce the heat and then simmer for 20-30 minutes.
Remove the saucepan from the heat and pour off the water.
Add the butter, sultanas and raisins and stir to blend.
Spoon into a colander.
Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
Heat to boiling point.
Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.