Holidays & Special Occasions
Reisi ya Lenyalo
Ingredients
- - 600 g (3 cups) long-grain white rice, rinsed
- - 1.2 litres (5 cups) water
- - 100 g (2/3 cup) raisins
- - 30 g (2 tbsp) butter
- - 45 ml (3 tbsp) sugar
- - 5 ml (1 tsp) ground turmeric
- - 2 cinnamon sticks
- - 5 ml (1 tsp) salt
Method
- Melt the butter in a large saucepan over medium heat.
- Add the turmeric and cinnamon sticks and stir for 1 minute until fragrant.
- Add the rinsed rice and stir to coat evenly in the butter and spices.
- Pour in the water, add the sugar and salt, and bring to the boil.
- Stir in the raisins.
- Reduce heat to very low, cover tightly, and simmer for 18-20 minutes, without lifting the lid, until the rice is tender and the water absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff gently with a fork, remove the cinnamon sticks, and serve warm as part of a celebratory spread.
Introduction: This lightly spiced, sweetened rice studded with raisins is a familiar sight at Setswana weddings and other festive occasions, served as a colourful, crowd-pleasing side alongside roasted meats such as podi or seswaa.
Cultural Background: This lightly spiced, sweetened rice studded with raisins is a familiar sight at Setswana weddings and other festive occasions, served as a colourful, crowd-pleasing side alongside roasted meats such as podi or seswaa. Its bright yellow colour and gentle sweetness make it a celebratory contrast to the more savoury dishes on a wedding table, and it is often prepared in large batches to feed many guests at once.
Tips: Resist lifting the lid while the rice simmers, as this releases steam needed for even cooking. Rinse the rice well before cooking to remove excess starch and prevent clumping.
Variations: Add a handful of toasted almonds or cashews for extra texture and richness. Use sultanas in place of raisins for a slightly milder sweetness. Use plant-based butter alternative in place of dairy butter for a fully vegan version.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered saucepan over low heat with a splash of water, or in the microwave, stirring gently, until heated through.
Nutrition: Approx. per serving: 260 kcal, 4 g protein, 52 g carbohydrates, 5 g fat, 1 g fibre.
FAQs:
Q: Why is the rice yellow?
A: Turmeric gives this celebratory rice its distinctive bright yellow colour, along with a subtle warm flavour.
Q: Can this be made ahead for a large wedding gathering?
A: Yes, it can be made a few hours ahead and gently reheated, covered, in a low oven before serving.