Cape Malay Yellow Rice With Raisins
"I found this recipe online for Zaar World Tour. It recommends serving it with curries or bobotie."
photo by Mrs Goodall
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 cup white rice
- 1⁄2 cup pitted raisins
- 1 teaspoon salt
- 3⁄4 teaspoon turmeric
- 1⁄2 teaspoon fresh ginger (optional)
- 2 teaspoons butter
- 1 piece of whole cinnamon
- 2 1⁄2 cups boiling water
directions
- Clean the rice and place all the ingredients in a heavy bottomed saucepan.
- Bring the rice to a boil, then lower heat and simmer very slowly until the water has entirely evaporated.
- Remove the cinnamon stick and fluff the rice gently before serving.
Questions & Replies
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Reviews
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This was SO easy. I put all the ingredients in my rice cooker and it turned out delicious! -
I enjoyed this rice very much. The color is lovely too. I served it with Moroccan Chicken Thighs #169666. The combo was terrific and I will make both together again!! Thanks! -
this was good added 1/2 teaspoon fresh ginger to complete malay challenge
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Just like the rice they serve at one of my favorite local dining spots, one of the few South African restaurants in the US. The raisins and cinnamon give the rice a light sweetness that does indeed pair well with bobotie. I served mine with Baked Chicken with Special Raspberry Sauce (Recipe #49047), another fruited meat entree. This would be especially nice with a sprinkle of toasted almonds on top.
Tweaks
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I am Cape Malay and for a more authentic/traditional (sweet) yellow rice, you would cook your rice, cinnamon, salt, turmeric and a few cardamom pods together until done. Then you would add butter and 1 tbsp (or more - to taste) to your cooked rice and stir it through. Put a teeny bit of water and your lid back on and steam for a few more minutes until the sugar has melted.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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