This beautiful plate is not just the rice and meatloaf that it seems to be. This meal is completely South African. (And completely delicious!)
This rice is not overly spiced, but it has the perfect amount of sweetness and flavor to make it shine. Plus, it's yellow. You can't beat that.
1 ½ cups basmati rice
2 ½ cups water
1 ½ tsp turmeric
¼ tsp ground cinnamon
6 tbsp raisins
1 tbsp sugar (optional)
salt, to taste
Mix all the ingredients together in a por. Bring to a boil over high heat, and then reduce to a simmer. Cover and cook for 30 minutes until the water has all absorbed. Let the rice sit for 5 minutes covered before fluffing with a fork and serving.
The first recipe for bobotie appeared a Dutch cookbook in 1609. It was brought over by the Dutch East India Company from Indonesia and then taken down to South Africa where its popularity has flourished. I don't have trouble seeing why. This spiced meat based dish with a custard topping. The bay leaves on top not only make it pretty, but also add a nice flavor. Bobotie is traditionally served beside geelrys and a bit of chutney.