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Yellow Rice

By Lannice Snyman

4.5

(10)

Geelrys (yellow rice) is great with bobotie and curry. Its other name, begrafnisrys (funeral rice) comes from the fact that it was always part of the meal served after funerals, a tradition of both the Dutch and the Cape Malays.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

250 ml (1 cup) rice
60 ml (1/4 cup) seedless raisins
6 whole cloves
5 ml (1 teaspoon) salt
2 ml (1/2 teaspoon) turmeric
1-2 thin slices green (fresh) ginger
625 ml (2 1/2 cups) cold water
30 g (30 ml) (2 tablespoons) butter

Preparation

  1. Combine the rice, raisins, cloves, salt, turmeric, ginger and water in a medium saucepan. Cover and simmer gently until the rice is tender and all the liquid has been absorbed. Add the butter, fluff up with a fork and discard the ginger. Tip into a warm bowl and serve hot.

Reprinted with permission from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman ©1998 S&S Publishers
TagsSouth AfricanAfricanRiceRice & GrainsRaisinDried FruitFruitSideDinnerGluten FreeNut FreeVegetarianEasySimmerCookbooks
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