South African Yellow Rice Recipe -
  • READY IN 45 mins

South African Yellow Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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.

Jan 06, 2008

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

Jul 26, 2010

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.

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!

Oct 11, 2010

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.

Sep 26, 2011

I recently attended a dinner party at a colleague's house. He is from South Africa and made this dish and was excellent. Compared to his version, this was a bit sweeter, but pretty close. It was great mixed with the Bobotie from this site, as well. I did sub craisins, as I don't like raisins.

Jul 20, 2010

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.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 63.5 g
  • 20%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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