Rys en Mielievetkoeke (Rice & Corn Vetkoek)
Rys en Mielievetkoeke
The sound of the soft pop of oil as mum dropped the first rounded spoonfuls of dough into the pan, the kitchen filling with a warm, yeasty sweetness that smelled of home. By the time the vetkoek were puffed and golden, the table was already a small festival: a bowl of curried mince steaming beside a dish of butter and jam, the familiar, comfortable chaos of hands tearing open the soft centre to mop up sauce.
Vetkoek was both everyday and ceremonial — the kind of food that turns ordinary afternoons into family ritual. Here is the rice and corn version my mum used to make as a treat using leftover rice.
Ingredients
- 190 g plain flour, sifted
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups cooked cold rice (white or brown)
- 1 can sweetcorn
- 0.5 cup milk, beaten with 1 egg
Method
- Sift the dry ingredients together.
- Add the rice and sweetcorn, then fold in the milk-egg mixture.
- Spoon tablespoons of mixture into hot oil and fry until golden.
- Serve hot — these get eaten as fast as they come out of the oil.