Baked Bobotie Cups with Yellow Rice and Raisins | Spekko Rice
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Baked Bobotie Cups with Yellow Rice and Raisins

Baked Bobotie Cups with Yellow Rice and Raisins

Bobotie is one of South Africa\'s most loved heritage dishes. It is part Dutch Indonesia, with spicy flavours straight from a Cape Malay kitchen. This version will delight the whole family.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    1kg Beef mince
    1 Onion, chopped
    15ml (1 tbsp) Oil
    115ml Seedless raisins
    100ml Almond flakes
    15ml (1 tbsp) Apricot jam
    15ml (1 tbsp) Chutney
    15ml (1 tbsp) Lemon juice
    15ml (1 tbsp) Curry powder
    5ml (1 tsp) Turmeric
    10ml (2 tsp) Salt
    250ml (1 cup) Milk
    3 Eggs
    4 Lemon leaves
    8 sheets of Phyllo pastry
    Melted butter

    For the yellow rice
    1 cup Spekko Long Grain Parboiled Rice
    4 cups water
    5ml (1 tsp) Salt
    5ml (1 tsp) Turmeric
    5ml (1 tsp) Sugar
    1 Cinnamon stick
    125ml (1/2 cup) Raisins


    1. Heat the oven to 180ºC.
    2. Heat the oil and fry the onion until transparent. Add mince and brown.
    3. Add the raisins, almonds, apricot jam, chutney, lemon juice, curry powder, turmeric and 1 teaspoon salt.
    4. Beat the milk, eggs and remaining salt together.
    5. Grease 4 individual oven proof soup bowls and line with a layer of phyllo. Butter, then cover with another sheet.
    6. Fill the cases with the meat mixture, then divide the egg and milk mixture between the bowls. Insert a lemon leaf in each bowl and bake for 45 minutes until the custard topping is set.
    7. Rinse the rice until the water runs clear. Combine the rice, salt, turmeric, sugar, cinnamon stock and raisins. Simmer until the rice is cooked and the water has evaporated.
    8. Serve the Bobotie with the rice and extra chutney.

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