Ingredients

Method

• 210 g 1 cup, basmati rice
• 2 cinnamon quills
• ¼ t ground turmeric
• 100 g ½ cup, white sugar
• 3 T water
• 60 g butter, cubed

Method

Ingredients

1. Rinse the rice for 3 times until the water runs clear. Bring 2 ½ cups water to the boil in a saucepan and add the rice, cinnamon and turmeric and cook for 10 minutes, or until the rice is cooked.

2. While the rice is cooking, place the sugar to a small, microwaveable bowl and pour over the water. Do not stir. Microwave for 2 minutes, stopping halfway through to check whether the sugar has dissolved. Stir and set aside to thicken.

3. Drain and rinse the rice and place in a microwaveable dish. Pour over the sugar water and dot with the butter. Use a knife to cut the butter and sugar syrup through the rice, this ensures that the rice does not break or turn mushy. Cover with a lid or a plate and microwave for 5 minutes, stopping halfway to cut the knife through it again.

4. Serve with your curry of choice. We love having it with roast potatoes, veggies and saucy chicken.

Find more Ramadan recipes here. 

Videography: Kevashan Moodley
Photograph: Shavan Rahim
Food assistant: Leila-Ann Motokedi