A tasty, aromatic rice dish



Prep time

5 minutes

Cook time

20 minutes

This dish has its roots in the Dutch East Indies. It’s a delicious recipe that works well with Shakalaka, Bobotie or anything else made on a South African braai. 


600ml water
300g long grain rice
1 tsp turmeric
1 cinnamon stick
1/2 tsp  ground cinnamon 
salt and pepper, to taste
60g  sultanas


  1. Boil the water in a large sauce pan over a medium heat.
  2. Wash the rice then add, together with all other ingredients, to the saucepan.
  3. Mix thoroughly and season, then when water returns to boiling point reduce heat and cover – simmer for 15 minutes, stir occasionally.
  4. Remove from heat and set aside for another 10 mins. Keep the lid on, stirring occasionally.
  5. Remove cinnamon stick then use a fork to fluff the rice. 

Chef’s tips

Replace water for stock for extra flavour!


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