Geelrys

Ingredients

Instructions

1. 1

   Rinse the rice under cold water until the water runs mostly clear, then drain well. This removes excess surface starch so the grains cook up fluffier rather than sticky.

2. 2

   Combine the water, salt, turmeric, cinnamon, butter, and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring once to dissolve the sugar and melt the butter evenly.

3. 3

   Add the drained rice and raisins, stir once, and return to a gentle boil. As soon as the surface is bubbling steadily, reduce the heat to very low and cover tightly with a lid.

4. 4

   Cook covered for 15 minutes without lifting the lid. The rice is ready when the liquid has been absorbed and small steam holes appear on the surface. If the pan seems too wet at 15 minutes, cook 1 to 2 minutes more on very low heat.

5. 5

   Remove the pan from the heat and let the rice rest, still covered, for 5 minutes. Resting lets the moisture redistribute so the grains finish cooking gently and stay separate.

6. 6

   Fluff the rice gently with a fork, folding from the edges into the centre so you do not break the grains. Transfer to a serving dish, dot with the extra butter, and dust lightly with the remaining cinnamon before serving warm.

Nutrition per serving

Notes

• •For the most authentic texture, use long-grain white rice rather than short-grain rice.
• •If you want the raisins plumper, soak them in hot water for 5 minutes during prep, then drain before adding.
• •This rice is classically served with bobotie, roast chicken, or curried dishes, but it also works well as a mildly sweet side for grilled lamb.
• •Keep the heat very low once covered; high heat can scorch the bottom before the rice is tender.

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