Cape Malay Rice

Name: Cape Malay Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice (I used Basmati Rice); 2 tablespoons sugar; 1 teaspoon ground cardamom; 2 cups water; 1 tablespoon vinegar; 2 tablespoons butter; 2 teaspoons ground cinnamon; 2 teaspoons ground turmeric; 1/2 cup sultanas or 1/2 cup currants; slivered toasted almond

Eats Now Editorial Team · 260 kcal · General

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Cape Malay Rice – a delicious recipe with rice, sugar, ground cardamom, water, vinegar, butter. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup rice (I used Basmati Rice)
2 tablespoons sugar
1 teaspoon ground cardamom
2 cups water
1 tablespoon vinegar
2 tablespoons butter
2 teaspoons ground cinnamon
2 teaspoons ground turmeric
1/2 cup sultanas or 1/2 cup currants
slivered toasted almond

1
Melt butter in pot.
2
Add rice and spices.
3
Fry gently for a few minutes to extract flavour from spices.
4
Add water, sultanas and vinegar and bring to boil, stir well.
5
Simmer till done (about 20 minutes).
6
Sprinkle with toasted slivered almonds.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup rice (I used Basmati Rice), 2 tablespoons sugar, 1 teaspoon ground cardamom, 2 cups water, and more.

Yes, Cape Malay Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
260 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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