recipe reviews for:

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. Also usually served with Bobotie: There is a good recipe by Caryn on this site.”

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Reviewed: Jul. 24, 2008

My son made this to serve with an African shrimp curry. It was easy, and really delicious.

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Helena


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Reviewed: Jun. 19, 2008

This is really good, but it is too sweet. I'm going to try it again, but next time with less sugar because it was too sweet. Maybe with brown sugar? Half brown, half white? I served it with spicy beans and that helped to balance it.

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Jenny H.

	Cooking Level: Intermediate Home Town: Langley, Washington, USA Living In: Everett, Washington, USA
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Reviewed: Apr. 10, 2008

i made this for my family and they really liked it.... i did half the sugar and it was still sweet... i will use even less sugar tonight.... but other than that i LOVED it!

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CharChar

	Cooking Level: Intermediate Living In: Charlotte, North Carolina, USA
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Reviewed: Mar. 6, 2008

I made this with brown rice. I used 3 1/4 cups of water and lengthened cooking time to nearly an hour. It was excellent! My son had three helpings.

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Jan. 6, 2008

Very good and easy. I just threw all of the ingredients into the rice cooker.

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ahoffort


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Reviewed: Jan. 3, 2008

We had this with some 'South African Boerwors' from Uli's at Pike Place Market. I thought it went well with the sausage, but was still a little too sweet. I'll definitely try this again, but will cut the sugar drastically. Thanks for the idea.

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Ford Prefect

	Cooking Level: Intermediate Home Town: Owosso, Michigan, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 19, 2007

Super Delicious! So glad I tried this recipe! I used Sucanat instead of sugar, in the same qty listed. I also used some vegetable broth for some of the water and added a handful of cashew nuts. Yum! This will be on our table again!

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Salihah


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Reviewed: Sep. 14, 2007

AMAZING!

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melscooby


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Reviewed: Mar. 9, 2007

Its just to good to be true, well that was not the case. This soothing yellow colored rice went down my throat nice and smooth into my stomach. WE used a little less sugar which was mmmmmm goodies! thanks so much and i love african food! weeeeee

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SimonKim


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Reviewed: Jan. 29, 2007

I must admit I was a bit nervous about the raisins in rice but it was so delicious. I used brown sugar in place of white sugar and served it with African Curry Chicken. My kids thought it looked gross but was pleasantly surprised and couldn't get enough of it. EXCELLENT!

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TRMARSHALL32


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Reviewed: Jun. 2, 2006

I actually cooked this for the first time for my college culture class..several people actually asked me for the recipe! I thought it was a bit bland, but my hubby(who's from Kenya) loved it!

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mama jenn

	Cooking Level: Intermediate Home Town: Reading, Pennsylvania, USA Living In: Mohnton, Pennsylvania, USA
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Reviewed: May 23, 2006

I agree it was too sweet - but next time I’ll make it with 1/2 the sugar it will be perfect. Very fragrant and tasty!

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Dalya

	Cooking Level: Expert Home Town: Newton, Massachusetts, USA Living In: Melbourne, Victoria, Australia
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Reviewed: Feb. 12, 2006

This dish was really sweet and I only used 2/3 of the sugar. I also served it with Bobotie which was also quite sweet so the combination was overpowering. Maybe it should have been 3 teaspoons instead of 3 tablespoons. Otherwise it was quite good with a lovely aroma.

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CookingDownUnder

	Cooking Level: Expert Home Town: Melbourne, Victoria, Australia Living In: Canberra, Australian Capital Territory, Australia
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