8 August 2008

SA recipe: Yellow Rice

I love the bright yellow of this rice! It is so cheerful. Personally I can do without the raisins, but I left them in for autheticity.

Here's the cast of characters: salt, rice, turmeric, raisins and cinanmon sticks.

First, you'll want to soak a half cup of raisins in boiling water for about 20 minutes.

Add 1 teaspoon of turmeric to 2 cups of rice, add the drained raisins and cinanmon sticks and boil in one and a half to two pints of boiling water until the rice is tender.

This is how it will look, except yours won't be clumpy, it will be fluffy and light. I am rice-cooking-challenged.

Copy and paste for a printable recipe:


2 cups of rice
½ cup raisins
1 tsp turmeric
dash of salt
2 sticks cinnamon

Soak the raisins in boiling water for 20 minutes, then drain. Place all ingredients including the raisins in a pint and a half of water, bring to the boil and simmer until rice is tender. Add more water during cooking if needed. If there is excess water when rice is tender, drain carefully. Don't forget to remove the cinnamon sticks before serving.

If you like, dot the rice with a few blobs of butter and give it a sprinkling of cinnamon mixed with a little sugar. (I left this step out.)

Make ahead: All I did in advance was measure the rice and turmeric out into a plastic dish with the cinnamon sticks, and measure the raisins into a mug, ready for soaking.

To serve at dinner party: I served this buffet-style on my kitchen counter, together with the Bobotie and Tamatiebredie and fresh steamed carrots and broccoli, so my guests could help themselves and return to the table to eat.

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