Golden Rice with Magenta Eggs
A traditional Cape Malay accompaniment to a curry meal.
YOU WILL NEED
- 1½ cups (375 ml) long grain rice
- 3½ cups (875 ml) water
- 2 t (10 ml) turmeric
- 2 sticks cinnamon
- 1 t (5 ml) Ina Paarman's Masala Spice
- 1 T (15 ml) butter
- Magenta eggs (recipe below)
- fresh coriander to garnish
- 2 raw beetroot, peeled and cut into cubes
- 6 medium eggs
Boil the rice in the water with turmeric for 12-15 minutes. Decant into a colander and rinse under the cold tap. Place into a microsafe dish. When ready to serve add the cinnamon and Masala Spice. Microwave for 5 minutes on high (covered) until the rice is fluffy and puffy. Fork the butter through.
Dish the rice on a flat round platter, piling it to a high point in the middle. Arrange the eggs on the rice and garnish with fresh coriander.
Boil the peeled and cubed beetroot in 3 cups of water for 30 minutes to extract as much colour as possible. Reserve for a salad. Hard boil the eggs (10 minutes), then peel them. Can be prepared in advance to this point. Soak the peeled eggs in the cooled beetroot water for about 20 minutes, to tint the outsides. Best done close to serving time otherwise the colour draws too deep into the egg white. Slice the eggs in half lengthways for serving.
Dress the beetroot with a little of our Classic Balsamic Vinaigrette and season with Vegetable Spice. Add finely chopped onion and serve as a sambal salad.