Geelrys (Yellow Rice)
"Another truly South African taste experience. There are many versions of this recipe and this is mine. I serve this rice with frikkadelle accompanied by a simple beet salad and steamed greenbeans."
photo by Benthe Danish
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup long grain rice
- 4 cups boiling water
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 teaspoons turmeric
- 1 cinnamon stick
- 1 teaspoon ground cinnamon
- 1⁄2 cup raisins
- 1 tablespoon butter
directions
- Place rice, water, brown sugar, salt, turmeric and cinnamon stick in a pot.
- Boil over high heat 20 minutes.
- Drain excess water.
- Add remaining ingredients and steam rice until soft and fluffy.
- Remove cinnamon stick before serving.
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Reviews
-
Made for ZWT4 – Wonderful rice. The only thing I changed was the amount of salt, since I have a low sodium tolerance. So I only added 1 teaspoon. And DBF agreed it was just perfect. Thanks for sharing. -
This was good but the tumeric needed to be increased quite a lot, I used vegetable broth in place of water and added in some cayenne pepper, next time I make it I will also add in some saffron to kick up the flavor, all in all we enjoyed it, thanks for sharing!...Kitten -
I wasn't sure after the first taste if I liked it... but after a few bites, I did!! I think the raisins and cinnamon make this rice so flavourful. Never tried Geelrys before so I can't compare, but your rice was tasty! I would cook it a little less next time because I found the rice a bit overcooked. Thanks Bokenpop!
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Very nice. I enjoyed these sweet tinge and the cinammon flavor worked very well too. I used golden raisins
Tweaks
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This was good but the tumeric needed to be increased quite a lot, I used vegetable broth in place of water and added in some cayenne pepper, next time I make it I will also add in some saffron to kick up the flavor, all in all we enjoyed it, thanks for sharing!...Kitten
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
