Do you prefer to keep things traditional, or do you like adding something extra? Using Spekko rice as an ingredient, we’re pitting classic recipes against updated dishes. Vote for your favourite recipe
and you could win R1 000. Easy as that!

Traditional dishes have stood the test of time for a reason – they’re delicious. But there’s nothing wrong with adding a modern twist if you’re in the mood for something different. Spekko has teamed up with DRUM for a five-week food feast. The battle is on between old and new, and you get to choose which dish comes out on top. Each week we’ll share two recipes – one traditional and the other with a modern twist.

What’s your favourite: classic chicken curry or
Thai chicken curry? Whichever you prefer, serve it with Spekko rice for a flavourful midweek meal. And don’t forget to vote for the chance to win R1 000.

A basic and flavoursome curry made with affordable chicken portions – the ideal midweek meal.


INGREDIENTS:
6 chicken portions, drumsticks and thighs
Salt and pepper
30 – 45 ml (2 – 3 T) roasted masala, breyani masala or medium curry powder
125 ml (½ c) creamy yoghurt
Oil
2 onions, chopped
50 g tomato paste
500 g frozen peas and carrots or mixed vegetables
Chopped parsley, to serve
Cooked Spekko extra-long grain white rice, to serve

METHOD:
1 Season the chicken portions with salt and pepper and half of the masala. Place in a non-metallic bowl. Add the yoghurt and mix. Marinate for about an hour.
2 Heat a little oil in a saucepan and fry the onions until soft. Add the rest of the masala and stir in the tomato paste.
3 Remove the chicken from the yoghurt (keep the yoghurt aside), and fry until slightly browned.
4 Add the yoghurt mixture and cook until the chicken is almost done.
5 Add the peas and carrots and cook until warmed through.
6 Spoon the chicken curry into a serving bowl and sprinkle with parsley. Serve with the white rice.

Spekko white long grain rice

Spekko white long grain rice

A basic and flavoursome curry made with affordable chicken portions – the ideal midweek meal.


INGREDIENTS:
6 chicken portions, drumsticks and thighs
Salt and pepper
30 – 45 ml (2 – 3 T) roasted masala, breyani masala or medium curry powder
125 ml (½ c) creamy yoghurt
Oil
2 onions, chopped
50 g tomato paste
500 g frozen peas and carrots or mixed vegetables
Chopped parsley, to serve
Cooked Spekko extra-long grain white rice, to serve

METHOD:
1 Season the chicken portions with salt and pepper and half of the masala. Place in a non-metallic bowl. Add the yoghurt and mix. Marinate for about an hour.
2 Heat a little oil in a saucepan and fry the onions until soft. Add the rest of the masala and stir in the tomato paste.
3 Remove the chicken from the yoghurt (keep the yoghurt aside), and fry until slightly browned.
4 Add the yoghurt mixture and cook until the chicken is almost done.
5 Add the peas and carrots and cook until warmed through.
6 Spoon the chicken curry into a serving bowl and sprinkle with parsley. Serve with the white rice.

Spekko white long grain rice

Spekko white long grain rice

This chicken curry fuses rich, creamy coconut milk with fresh, flavourful ingredients – and it’s ready in a jiffy.


INGREDIENTS:
30 ml (2 T) oil
15 ml (1 T) grated ginger root
3 – 4 cloves garlic, crushed
3 spring onions or a small onion, chopped
30 – 45 ml (2 – 3 T) Thai green, red or yellow paste or Chinese 5-spice
1 can (400 g) coconut milk
4 chicken fillets, cut into strips
400 g young baby vegetables like mealies, mangetout, green beans or thinly sliced cabbage
Handful of chopped coriander leaves, and extra to serve
30 ml (2 T) soy sauce
About 30 ml (2 T) fresh lime juice
5 ml (1 t) brown sugar
Handful of cherry tomatoes, halved
Sesame seeds, for sprinkling on top
Spekko Jasmine long-grain white rice, to serve

1 Heat a little bit of oil in a saucepan, and stir-fry the ginger root, garlic and onions until soft.
2 Add the curry paste or 5-spice and stir.
3 Add the coconut milk and bring to a boil.
4 Add the chicken pieces, lower the heat and simmer for about 5 minutes – until almost done.
5 Add the baby vegetables and chopped coriander leaves and simmer until warm – about 3 minutes. (You don’t want the vegetables to be too soft, so don’t overcook them.)
6 Add the soy sauce, lime juice and brown sugar and stir well.
7 Remove from the heat and add the tomatoes.
8 Garnish with coriander leaves and serve with the rice sprinkled with sesame seeds.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

This chicken curry fuses rich, creamy coconut milk with fresh, flavourful ingredients – and it’s ready in a jiffy.


INGREDIENTS:
30 ml (2 T) oil
15 ml (1 T) grated ginger root
3 – 4 cloves garlic, crushed
3 spring onions or a small onion, chopped
30 – 45 ml (2 – 3 T) Thai green, red or yellow paste or Chinese 5-spice
1 can (400 g) coconut milk
4 chicken fillets, cut into strips
400 g young baby vegetables like mealies, mangetout, green beans or thinly sliced cabbage
Handful of chopped coriander leaves, and extra to serve
30 ml (2 T) soy sauce
About 30 ml (2 T) fresh lime juice
5 ml (1 t) brown sugar
Handful of cherry tomatoes, halved
Sesame seeds, for sprinkling on top
Spekko Basmati long-grain white rice, to serve

1 Heat a little bit of oil in a saucepan, and stir-fry the ginger root, garlic and onions until soft.
2 Add the curry paste or 5-spice and stir.
3 Add the coconut milk and bring to a boil.
4 Add the chicken pieces, lower the heat and simmer for about 5 minutes – until almost done.
5 Add the baby vegetables and chopped coriander leaves and simmer until warm – about 3 minutes. (You don’t want the vegetables to be too soft, so don’t overcook them.)
6 Add the soy sauce, lime juice and brown sugar and stir well.
7 Remove from the heat and add the tomatoes.
8 Garnish with coriander leaves and serve with the rice sprinkled with sesame seeds.

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Rice isn’t just for mains – you can use it in desserts too!
This week, try making baked rice pudding – an old favourite.
Or for something different, we have a recipe for spicy rice pudding brûlée. Delicious!

A wonderful family pleaser made with leftover rice.
Serve it with golden syrup.

INGREDIENTS:
750 ml (3 c) milk
6 large eggs
Pinch of salt
500 ml (2 c) cooked Spekko extra-long white rice
80 ml (1/3 c) butter, melted
3 ml (large ½ t) ground cinnamon
5 ml (1 t) vanilla essence
180 ml (3/4 c) plain yoghurt
250 ml (1c) sugar

TO SERVE
Extra cinnamon
Golden syrup and yoghurt

METHOD:
Preheat the oven to 180°C. Spray a large ovenproof dish with cooking spray.
1 In a mixing bowl, whisk together the milk and eggs.
2 Stir in the rest of the ingredients and mix well.
3 Pour the mixture into the prepared ovenproof dish.
4 Bake for about 30–40 minutes or until set.
5 Sprinkle over some extra cinnamon and serve with the golden syrup and yoghurt.

Spekko extra-long white rice

Spekko extra-long white rice

A wonderful family pleaser made with leftover rice.
Serve it with golden syrup.

INGREDIENTS:
750 ml (3 c) milk
6 large eggs
Pinch of salt
500 ml (2 c) cooked Spekko extra-long white rice
80 ml (1/3 c) butter, melted
3 ml (large ½ t) ground cinnamon
5 ml (1 t) vanilla essence
180 ml (3/4 c) plain yoghurt
250 ml (1c) sugar

TO SERVE
Extra cinnamon
Golden syrup and yoghurt

METHOD:
Preheat the oven to 180°C. Spray a large ovenproof dish with cooking spray.
1 In a mixing bowl, whisk together the milk and eggs.
2 Stir in the rest of the ingredients and mix well.
3 Pour the mixture into the prepared ovenproof dish.
4 Bake for about 30–40 minutes or until set.
5 Sprinkle over some extra cinnamon and serve with the golden syrup and yoghurt.

Spekko extra-long white rice

Spekko extra-long white rice

Yummy and impressive, this is the ideal dessert to serve guests. The creamy milk mixture is infused with spices and the pudding is baked in ramekins and finished with a crunchy sugar topping.

INGREDIENTS:
500 ml (2 c) milk
250 ml (1 c) cream
2 aniseeds
1 whole clove
1 piece cinnamon
100 ml sugar
4 extra large eggs
2 egg yolks
Pinch of salt
500 ml (2 c) cooked Spekko basmati extra-long grain white rice or jasmine long-grain white rice

TOPPING
Castor sugar

METHOD: 
Preheat the oven to 180°C. Spray 6 – 8 ramekins with cooking spray and arrange in an oven tray.
1 Place the milk, cream and spices in a saucepan and heat until just under boiling point. Remove from the heat and allow to infuse for
5 minutes. Remove the spices.
2 Beat the eggs and egg yolks. Slowly add the spice-infused milk and the sugar and beat well.
3 Add salt and rice and mix well.
4 Pour the mixture into the ramekins.
5 Pour just enough boiling water into the oven tray to cover the ramekins halfway.
6 Place in the oven and bake for about 40 minutes or until the puddings are set.
7 Let cool till lukewarm, then sprinkle with caster sugar and using a chef’s torch, create a sugary crust on top.

Spekko basmati extra-long grain

Spekko basmati extra-long grain

Yummy and impressive, this is the ideal dessert to serve guests. The creamy milk mixture is infused with spices and the pudding is baked in ramekins and finished with a crunchy sugar topping.

INGREDIENTS:
500 ml (2 c) milk
250 ml (1 c) cream
2 aniseeds
1 whole clove
1 piece cinnamon
100 ml sugar
4 extra large eggs
2 egg yolks
Pinch of salt
500 ml (2 c) cooked Spekko basmati extra-long grain white rice or jasmine long-grain white rice

TOPPING
Castor sugar

METHOD: 
Preheat the oven to 180°C. Spray 6 – 8 ramekins with cooking spray and arrange in an oven tray.
1 Place the milk, cream and spices in a saucepan and heat until just under boiling point. Remove from the heat and allow to infuse for
5 minutes. Remove the spices.
2 Beat the eggs and egg yolks. Slowly add the spice-infused milk and the sugar and beat well.
3 Add salt and rice and mix well.
4 Pour the mixture into the ramekins.
5 Pour just enough boiling water into the oven tray to cover the ramekins halfway.
6 Place in the oven and bake for about 40 minutes or until the puddings are set.
7 Let cool till lukewarm, then sprinkle with caster sugar and using a chef’s torch, create a sugary crust on top.

Spekko basmati extra-long grain

Spekko basmati extra-long grain

We’ll share two more recipes next week, so be sure to check in then.

COMPETITION RULES, TERMS AND CONDITIONS

The competition runs from 18 July to 22 August 2022. You may enter as many times as you like. In case of a competition with more than one prize and multiple draws, entrants may only win once per competition. Staff and their families of Media24 and the prize sponsor may not enter. You have to vote for your favourite Spekko rice dish and complete the form to stand a chance to win. Winners will be chosen by random draw. Winners will be notified telephonically. If a winner can’t be reached within three calls during business hours, a new winner will be chosen. Media24 and the prize sponsor take no responsibility for any damage caused by entering or taking part in this competition. Prizes are non-transferable and may not be exchanged for another prize.
The prize sponsor is responsible for delivery of prizes within a reasonable time (8-12 weeks). It is the winner’s responsibility to provide the correct banking details in the event of winning the cash prize. It is the winner’s responsibility to provide the correct daytime address for delivery and to be present to receive the prize. Media24 and the sponsor take no responsibility for loss of the prize should the winner not be present to receive it. By entering this competition, you consent to occasionally receiving promotional material from Media24.