"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." — DEONI
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long grain white rice
1 1/2 teaspoons
2 1/2 cups
Very good and easy. I just threw all of the ingredients into the rice cooker.
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.
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!
This was very good. My only complaint is that I don't think the turmeric dissolved well and some bites were a bit chalky. This might of been my fault, since I like my rice dry and only used 1.75 cups of water. It might of dissolved better in more water as the original recipe called for. Next time I will stir the spices in the water vigorously before adding the rice. My other changes was that I used only one tablespoon of sugar. Combined with the raisins, it gave the dish a hint of sweetness without being overally sugary.
I made this with a north African chicken dish, and it was good. After reading some other reviewers' comments that they found it somewhat sweet, I made 1 serving ahead of time, and based on that, decided to use only about a quarter of the amount of sugar called for. I also soaked the raisins for about an hour to plump them up a bit. Served the meal with a South African white wine.
I made in in the rice cooker, as a previous poster did. It turned out wonderful. This was delicious! This recipe is going into our regular rotation.
This recipe was good, but the spices took from the rice its self.
This was a cool rice recipe, definitely different than the usual side of rice ;) I followed other reviewers' tips and cut the sugar in half. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
South African Yellow Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 296
** Calories from Fat: 30
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