Aromatic and beautifully coloured, Yellow Rice is essential with bobotie and the perfect companion to chicken pie.

1 cup (250 ml) rice
4 cups (1 litre) water
1 teaspoon (5 ml) salt
2 teaspoons (10 ml) turmeric
1 cinnamon quill
1/2 cup (125 ml) seedless raisins or currants
1 tablespoon (15 ml) butter
2 tablespoons (30 ml) yellow , brown or raw sugar

How to
Traditional method:

Boil water.

Add salt, turmeric, and then the rice and boil rapidly for 20 minutes.

Use a colander to drain water.

Add cinnamon and raisins and steam for an hour over boiling water.

Remove cinnamon and add butter and sugar.

Serve warm.

Quick method:

Boil 3 cups of water.

Add all the ingredients, and boil until the water has been absorbed.

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

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