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South African Bobotie with yellow rice


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil with a knob of butter in a heavy-bottomed pan and gently sauté the onion, garlic and ginger until tender.
  • Add the mince and toss until sealed and well coloured, mashing as you do so. 
  • Then add the cumin, coriander, ground cinnamon, curry powder and sambel. Stir and briefly cook to toast the spices, before transferring to an oven dish.
  • Whisk the milk and eggs until well blended. Then pour over the mince and cook in the oven for about 35-40 mins until the top is golden brown and set. 
  • At the same time, combine the water with the turmeric and the broken cinnamon stick and put in a rice cooker (or pot) with the rice. Cook until tender. 
  • When ready, remove the cinnamon and stir through the honey, sultanas and butter until the butter has melted. 
  • Serve the Bobotie with the yellow rice on the side.


  • olive oil
  • unsalted butter
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 500 gm lean minced beef
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • ½ tspn ground cinnamon
  • 2 tspn curry powder
  • 1 tspn sambel oelek (or any chilli paste)
  • 1 cup milk
  • 3 large eggs
  • 2½ cups cold water
  • 2 tspn turmeric
  • 1 cinnamon stick, halved
  • 2 cups long grain (Basmati) rice, rinsed & drained well
  • 2 tbsp honey
  • ½ cup sultanas
  • 2 tbsp butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm