Mielie Rice (Kichiri)
A heart-warming South African-Indian comfort dish combining coarse maize rice and tender gram dhal tempered with whole spices.
Back in the kitchen with my mum making maize rice (kichiri)—a comforting dish that brings together African and Indian culinary traditions, passed down through generations. Coarse maize rice and gram dhal are cooked until tender and infused with mustard seeds, bay leaves, turmeric, and whole chillies for a soul-soothing meal.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Pre-Cook Dhal & Temper Aromatics
Drain the soaked gram dhal and cook in a pot over low heat with water until slightly softened, then set aside.
- 2
Heat oil or ghee in a large heavy-based pot over medium heat. Add 1 sliced onion, 2 bay leaves, 1 tsp mustard seeds, 1 tsp cumin, and 5 whole dried chillies, frying until the onion is soft, golden, and fragrant.
- 3
Add Maize Rice & Simmer
Stir in 1 heaped tsp turmeric and 1 tbsp salt. Gradually add the soaked and drained maize rice to the pot, stirring continuously so it gets fully coated in all the spice and onion flavour.
The rest of this recipe
There's 5 more ingredients and 2 more steps to go.
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Ivana’s note
Stir the maize rice regularly while adding water so the grains cook evenly without catching on the bottom of the pot.
Mum’s note
Cooking the gram dhal separately first before adding it to the maize rice ensures both grains reach the perfect tender texture at the exact same time without turning mushy!
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