Apricot blatjang
Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam
Yellow rice
- Preparation and cooking time
- Prep:
- Cook:
- Plus 5 mins plus soaking time
- Easy
- Serves 6
Skip to ingredients
- 350g basmati rice
- 50g butter
- 1 heaped tbsp caster sugar
- 1 tsp ground cinnamonor 1⁄2 cinnamon stick
- 6 cardamom podsshelled and seeds crushed
- just under 1 tsp ground turmeric
- 5 tbsp raisin
Nutrition: per serving
- kcal313
- fat7g
- saturates4g
- carbs61g
- sugars13g
- fibre0g
- protein5g
- salt0.98glow
Method
step 1
Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
step 2
Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.
