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Yellow Rice

Larena's picture
This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.
Ingredients
  Long grain white rice 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Turmeric 1 1⁄2 Teaspoon, ground
  White sugar 3 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Black raisins 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Water 2 1⁄2 Cup (40 tbs)
Directions

In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Boiled
Ingredient: 
Rice, Cheese
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Average: 4.6 (5 votes)

4 Comments

sfehmi's picture
Cant make out what the red stuff is in the Rice - cant be black raisins -
Ganesh.Dutta's picture
Hey Lerena, I just want to know that how this African yellow rice is different from South Asian Cuisine.
Anonymous's picture
its origin isnt african, its from the indo malay people
abbigay's picture
i love it