Savoury Rice & Bobotie with Wildebraam Curry Pineapple

Ingredients

Yellow Rice (serves 4–6)2 cups basmati rice3 cups water1 tsp turmeric1 cinnamon stick2 tbsp butter½ cup raisins (optional)Salt to tasteClassic Bobotie with Pineapple Curry Lift1 tbsp oil1 large onion, finely chopped2 cloves garlic, crushed500g beef or lamb mince2 tbsp mild curry powder1 tsp turmeric1 tbsp chutney1 tbsp apricot jam2 slices white bread soaked in ½ cup milk 2 tbsp vinegar½ cup Wildebraam Curry Pineapple (stirred into the mince OR served on the side)Salt & pepper

Method for Savoury Yellow Rice

Rinse rice until water runs clear.
Add rice, water, turmeric, cinnamon, butter and salt to a pot.
Bring to a gentle simmer, cover and cook until fluffy.
Stir in raisins if using.
Serve warm with bobotie.

Method for Classic Bobotie with Pineapple Curry Lift

Sauté onion and garlic until soft.
Add mince and cook until browned.
Stir in curry powder, turmeric, chutney, apricot jam and vinegar.
Squeeze excess milk from the bread and add the soaked bread to the mince.
Fold in Wildebraam Curry Pineapple for a sweet savory depth.
Season well and spoon into a baking dish.
Whisk eggs and milk, pour over the mince, and top with bay leaves.
Bake at 180°C for 30–40 minutes until golden.