South African Yellow Rice
"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. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II."
photo by JoyfulCook
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cup long grain white rice
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground turmeric
- 3 tablespoons white sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup dark seedless raisins
- 1 tablespoon butter
- 2 1⁄2 cups water
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.
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Reviews
-
Very good and tasty but on the adventurous side... very different Your guests will either love it or hate it...so be ready :) I personally love it but I am not afraid to try something new. The next time, I would decrease the sugar to 2 Tablespoons and maybe go for 1 teaspoon of turmetic only because it is very strong. -
We had this rice with a South American Steak for a very international meal. I think this rice would be really good with spicy food and was wishing the steaks we had were a bit hotter. Oh well, there is always next time. Super easy to make and definitely tastes different from plain rice. It is a bit sweet and a bit savory. I added a bit more turmeric. Thanks Stacky! Zaar World Tour 4. Whine and Cheese. -
it was good. maybe my issue was that i used brown long grain rice instead of white. my guests loved it. -
My Wife and Daughter enjoyed this, it was my turn to cook so I gave this a shot with along with a nice butter chicken recipe I found. <br/><br/>The sugar though is way too much. 1 Tbls will be plenty. It was just too sweet and killed the flavor of the other items. I also had trouble "fluffing" as it turned out to be pretty claggy, but perhaps that is just me as a guy trying to cook. -
It was a really nice rice, although I cut the sugar way down as I am not a fan of sweet rice, the taste was great, thanks for posting
see 9 more reviews
Tweaks
-
I was really pleasantly surprised with this dish. The raisins, I admit, had me a bit skeptical but wow was I proven wrong! This rice was quite tasty and not super-sweet. A nice mix of flavors, very sensory-pleasing. I subbed the butter for canola oil, but changed nothing else. Thanks for broadening my horizons!
RECIPE SUBMITTED BY
Editor's Note: Sadly Stacky5 passed away on Monday, October 20, 2008.
Hi! My name is Stacy, and I'm a single Mom who works full-time with 4 kids ranging from ages 9 to 21, a brand new granddaughter named Faith, and a cat named Pubert (we call him Pube) who is also my kid... That's his photo as my icon. Oh, and a new kitten that the kids named "KeeKee" but who I call Little Kitteh. I love them with all my heart! Even though I don't have my parents anymore, their presence is always felt and their love has resonated in my life, even after all this time. You'll find a lot of my posted recipes that refer to "Jolean" --- and that's my Mom. :) I sure do miss her...
I love music, especially 70's music, cats, incense & lavalights, candles, and I love to play guitar. I've been called an old "hippie chick," and I don't mind that label in the least. I also love to try other people's recipes and find ones that remind me of my Mother, and those precious memories that I had growing up in a household with such a wonderfully comforting cook...I work full-time in a real estate office as an office administrator.
I came to this site looking for recipes that were tried and true. I stayed at this site because I found people who were kind, loving, caring and shared the same interest that I do --- food and cooking. I've saved a lifetime of recipes and learned so much about cooking and ingredients that I actually feel proud of my cooking. I bet my Mom looks down on me with pride every time I cook a new recipe from RecipeZaar, and I bet my Dad cracks up every time he sees me photographing what I've cooked! My daughters have actually gotten into the act, too, and are quite versed in searching for recipes and answers here on Zaar. Makes me proud to be their Mom.
RecipeZaar isn't just a "website." It's a lifestyle. And some of the friends I've made here are LIFELONG friends to me --- and in my estimation, those types of people are a rare thing to find in this world. :)
P.S. Pube says, "Hello everybody!" ;)
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