Funeral Rice

Name: Funeral Rice
Ingredients: 1 1/2 liters water; 400 g rice; 10 ml salt; 20 g yellow sugar; 3 ml saffron or 10 ml turmeric; 3 cinnamon sticks or 3 pieces cassia; 8 cardamom seeds; 15 ml naartjie peel, cut into strips; 50 g butter; 75 g sultanas, mixed with raisins; 75 g raisins or 150 g seedless raisins

11 ingredients

10 steps

Ingredients

1 1/2 liters water
400 g rice
10 ml salt
20 g yellow sugar
3 ml saffron or 10 ml turmeric
3 cinnamon sticks or 3 pieces cassia
8 cardamom seeds
15 ml naartjie peel, cut into strips
50 g butter
75 g sultanas, mixed with raisins
75 g raisins or 150 g seedless raisins

Directions

1

Heat the water to boiling point in a large saucepan.
2

Meanwhile, rinse the rice, and place it in the boiling water.
3

Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
4

Cover, reduce the heat and then simmer for 20-30 minutes.
5

Remove the saucepan from the heat and pour off the water.
6

Add the butter, sultanas and raisins and stir to blend.
7

Spoon into a colander.
8

Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
9

Heat to boiling point.
10

Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.