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Yellow Rice
Yellow Rice

Yellow Rice

Yellow rice remains a popular South African staple across many cultures. This is our family recipe. Delicious, served not only with curries, but also with potjies, bobotie, etc.

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You Will Need:

  • 1 cup (250 ml) regular long grain white rice
  • 2 cups (500 ml) water
  • 1 t (5 ml) ground turmeric
  • ¼ t (1 ml) ground cinnamon
  • ⅓ cup (80 ml) seedless raisins
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 T (15 ml) sugar
  • 1 T (15 ml) butter
  • 1 cup (250 ml) regular long grain white rice
  • 2 cups (500 ml) water
  • 1 t (5 ml) ground turmeric
  • ¼ t (1 ml) ground cinnamon
  • ⅓ cup (80 ml) seedless raisins
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 T (15 ml) sugar
  • 1 T (15 ml) butter

Method:

Rinse the rice in a sieve under running water.

Add the rice, water, turmeric, cinnamon, raisins, Seasoned Sea Salt, and sugar into a medium saucepan.

Bring to a vigorous boil over high heat.

After the initial fast boil, turn down the heat to medium, cover with a lid, and cook for 15 - 20 minutes.

Remove the pot from the heat and leave it with the lid on to steam for another 15 - 20 minutes.

Add the butter.

Fluff the rice with a fork.

Serve warm.

This rice reheats or freezes exceptionally well.

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Yellow Rice

Yellow rice remains a popular South African staple across many cultures. This is our family recipe. Delicious, served not only with curries, but also with potjies, bobotie, etc.

Yellow Rice
  • Serves: 4 - 5
  • Recipe Category: Rice grains
  • Products in this recipe:

    Seasoned Sea Salt

You Will Need:

  • 1 cup (250 ml) regular long grain white rice
  • 2 cups (500 ml) water
  • 1 t (5 ml) ground turmeric
  • ¼ t (1 ml) ground cinnamon
  • ⅓ cup (80 ml) seedless raisins
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 T (15 ml) sugar
  • 1 T (15 ml) butter

Method:

Rinse the rice in a sieve under running water.

Add the rice, water, turmeric, cinnamon, raisins, Seasoned Sea Salt, and sugar into a medium saucepan.

Bring to a vigorous boil over high heat.

After the initial fast boil, turn down the heat to medium, cover with a lid, and cook for 15 - 20 minutes.

Remove the pot from the heat and leave it with the lid on to steam for another 15 - 20 minutes.

Add the butter.

Fluff the rice with a fork.

Serve warm.

This rice reheats or freezes exceptionally well.

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