SOUTH AFRICAN SWEET RICE
This Indian Dessert Recipe Serves 2-4
Growing up & being a part of the Hindu background, my gran used to prepare sweet rice ever so often when there was a prayer. Some of the prayers included Porridge Prayers, Fasting Prayers, Lakshmi Prayers & ‘Dead Peoples Prayers’.
Sweet Rice is usually cooked with a rice known as White Rice in South Africa. In the event that you are abroad then reasonable substitutes incorporate Pudding Rice or Milk Rice. You can discover these in the grain area or pastry segment of most universal general stores.
South African Sweet Rice Ingredients:
- 250 grams white rice
- 300 ml milk
- 1 cup white sugar (according to taste)
- pinch of salt
- nutmeg, grated – optional
- 3 cardamom (elachi) pods
- 100 grams butter
- 2 tablespoons condensed milk – optional
- ½ teaspoon cardamom (elachi) powder – optional
- 2 cinnamon sticks
- 5 cups water
- Firstly, for this recipe it is crucial to use white rice/pudding rice or milk rice & not parboiled or basmati rice as it will not turn out the same. I purchased white rice at a local spice shop.
- If you are unable to find white rice, you may substitute it with Arborio Rice (Risotto).
- Place the white rice in a medium sized bowl.
- Give the rice a couple of rinses under running water.
- Thereafter, cover the rice with water, cover the bowl with a lid & allow the rice to soak. The traditional way is to allow the rice to soak overnight as this will shorten the cook time. If you are in a hurry & simply do not want to soak it overnight, then allow it to soak for 15-30 minutes & continue with the cooking process – it may just take longer to get cooked.
- Once the rice has soaked, drain the water & empty the rice into a medium sized pot.
- On medium heat, add in 2 cups of water.
- Add in the cinnamon sticks & cardamom (elachi) pods.
- Next, grate in nutmeg – this is optional but adds loads of flavour.
- Thereafter, add in salt & the cardamom (elachi) powder.
- Give it a stir & allow the rice to come to a boil. This takes a lot of patience as water is added in additions rather than a whole lot – similar to preparing risotto.
- When you notice the water evaporates, add in 1 cup of water.
- Continue adding a cup of water every time the liquid dries out. The first lot was 2 cups & thereafter it’s a cup at a time. After 3 cups, the rice should be soft & overcooked (± 30 minutes if soaked overnight).
- Once the rice is soft, add in the butter.
- Thereafter add in the white sugar.
- Pour in the milk & condensed milk.
- Gently mix, combining all the ingredients.
- Turn the heat down to low.
- Cover with a lid & allow it to simmer for 10-15 minutes until it isn’t so watery.
- After 10-15 minutes, the South African Sweet Rice is all done.
- If it’s still a bit watery, it will absorb the liquid once cooled.
- Plate & serve hot.
- Sultanas, raisins, bananas &/or almonds may be added at this point but unfortunately I am not a fan of those added ingredients in the sweet rice as I prefer it as is.
- Serve this South African Sweet Rice with braised brown chickpeas which is also known to many in South Africa as Kadle/Kadale or Kovil Sundal in India. Additionally it can be served with puri as well.