Masala Rice

A traditional rice dish borrowed from the Cape Malay culture. This golden rice with just a suggestion of curry is the perfect accompaniment to the venison.


  • 1 onion, chopped finely
  • 2 t (10 ml) Ina Paarman's Masala Spice
  • 1 T (15 ml) butter
  • 1 T (15 ml) oil
  • 1½ cups (375 ml) long grain rice
  • 3 cups (750 ml) water
  • 2 t (10 ml) Ina Paarman's Chicken Stock Powder

Sauté the onion and Masala Spice until golden and aromatic in the butter and oil mixture. Add the rice and stir-fry for 1-2 minutes. Add water and Chicken Stock Powder. Stir and bring to the boil. Cover with a lid and simmer slowly for 20 minutes, Turn off the heat and leave to stand for 10 minutes before serving. Can be made in advance, or the day before, and reheated in the microwave.

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