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Sweet Yellow Rice with Raisins

Sweet Yellow Rice with Raisins

Saffron is not always available; turmeric is a good substitute in this recipe and will also give a warm yellow colour to the rice.
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You Will Need:

  • 1½ cups (375 ml) rice
  • 1 t (5 ml) saffron if using OR
  • 1 t (5 ml) tumeric
  • 3 T (45 ml) canola oil
  • 6 cloves
  • 6 green cardamom pods, bruised
  • ± 7,5 cm cinnamon stick
  • 3½ cups (875 ml) water
  • ½ cup (90 g) raisins
  • 2 T (30 ml) sugar
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • 1½ cups (375 ml) rice
  • 1 t (5 ml) saffron if using OR
  • 1 t (5 ml) tumeric
  • 3 T (45 ml) canola oil
  • 6 cloves
  • 6 green cardamom pods, bruised
  • ± 7,5 cm cinnamon stick
  • 3½ cups (875 ml) water
  • ½ cup (90 g) raisins
  • 2 T (30 ml) sugar
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt

Method:

Place rice in a fine mesh strainer and rinse under cold water. Keep on one side.

Put saffron in a small bowl, add 2 T (30 ml) boiling water and leave to soak. Not necessary when using turmeric.

Heat oil in a heavy-based saucepan, add cloves, cardamom pods and cinnamon and stir-fry for 1 minute.

Add rice and stir for another minute.

Add water. Bring to the boil, add soaked saffron (or dry turmeric), raisins, sugar and Seasoned Sea Salt.

Simmer  until tender.

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