Everything you need to know about… maize rice
Also known as mielie rice, maize rice is finely cut maize with the bran and germ partially removed. It’s finer than samp and coarser than maize meal, making it a wonderfully textured accompaniment to stews, salads and braais
Risotto
“Eric Bulpitt made the most insane risotto with mielie rice when he was at Newton Johnson,” says Abigail. She recently took inspiration from his recipe and made a creamy leek-and-pecorino baked risotto. The result? “Very good!”
Tart it up
Paptert – but better! Layer cooked mielie rice with Woolies’ tomato-and-basil pasta sauce, diced cooked bacon and paprika, and top with grated cheese and fresh, chopped chillies. Bake for 30 minutes at 180°C.
Stock it up
Boil in stock and add it to salads. It’s great for a seven-colours spread.
Make polenta-style chips Cook the mielie rice and allow to set in a baking dish in the fridge overnight. Slice into chips or cubes, dip in flour and deep-fry. Delicious with a tomato smoor!
Replace rice
According to Pass it On, a channel on YouTube dedicated to preserving traditional local recipes, mielie rice was used by many Indian South Africans when there were rice shortages. Paired with lentils, spices and dried chillies, it makes a delicious version of kitchri.