African Food
Our yellow rice recipe is essential to eat with another famous South African dish, bobotie.
The Best South African Yellow Rice
Quick, easy fragrant yellow rice spiced with cinnamon, turmeric, raisins and saffron full of spices and warm South African flavor.
African food recipe
Bobotie is the iconic dish of South Africa, most commonly served with yellow rice.
Prep Time: 10 minutes
Cook time: 40 minutes
Serves 4
African food
Ingredients
1/4 cup butter
1 cup uncooked long-grain white rice
1 piece of stick cinnamon, 2 inches long
1/2 teaspoon ground turmeric
1/4 teaspoon ground saffron
1 teaspoon salt
1/2 cup seedless raisins
2 cup boiling water
Directions
In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the rice and stir until the grains are coated with butter.
Do not let the rice brown. Add the water, cinnamon, turmeric, saffron and salt and, stirring constantly, bring to boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid in the pan.
Remove the pan from the heat, discard the cinnamon stick, and add the raisins. Fluff the rice with a fork, stir in 1 teaspoon of sugar, taste, and add more if you wish.
Cut a circle of wax paper or foil and place it inside the pan directly on top of the rice. Cover the pan with its lid and let it stand at room temperature for about 20 minutes.
Prep Time: 10 minutes
Cook time: 40 minutes
South African Yellow Rice Recipe
Serves 4
African food
Nutrition facts:
340 calories,
3 grams fat
Ingredients
1/4 cup butter
1 cup uncooked long-grain white rice
1 piece of stick cinnamon, 2 inches long
1/2 teaspoon ground turmeric
1/4 teaspoon ground saffron
1 teaspoon salt
1/2 cup seedless raisins
2 cup boiling water
Directions
In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the rice and stir until the grains are coated with butter. Do not let the rice brown. Add the water, cinnamon, turmeric, saffron and salt and, stirring constantly, bring to boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid in the pan.
Remove the pan from the heat, discard the cinnamon stick, and add the raisins. Fluff the rice with a fork, stir in 1 teaspoon of sugar, taste, and add more if you wish.
Cut a circle of wax paper or foil and place it inside the pan directly on top of the rice. Cover the pan with its lid and let it stand at room temperature for about 20 minutes.
