• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » South African Yellow Rice

South African Yellow Rice

October 2, 2009 · WCC Administr@tr · 1 Comment

3959743723_776f25e76f-6023896
My husband’s favorite saying is, “If there’s no rice, it’s not a complete meal.” He’s quite a funny guy and will come up with a few quips here and there, but his saying rings true, at least for me. We both lived on rice, as did generations before us and without rice in a meal, it would feel like something integral was missing. Rice is also a crop we have a lot of respect for, considering my extended family runs a rice business oversees. It’s their livelihood in so many ways – to them and many others.

And if there is one food I know that’s eaten in almost every cuisine, it’s rice. South Africa is no exception and as a traditional side to Bobotie, a South African meatloaf. The way they prepare rice is to season it with cinnamon, sugar and tumeric, which also adds a beautiful yellow hue. Raisins is also a common ingredient in South African cuisine and when paired with rice, it adds both sweetness and texture. This is definitely a unique and flavorful rice dish that completes a meal, whether it’s South African or not…

South African Yellow Rice
recipe adapted from South African Recipes

1 tablespoon sugar
1/2 teaspoon turmeric
1 tablespoon salt
2 tablespoons butter
1 cinnamon stick
1 cup raisins
1 teaspoon lemon rind
2 cups white rice

In a large pot, bring 6 cups of water to a boil. Add the first 7 ingredients and stir until the sugar has dissolved. Add the rice, cover, and simmer for 20 minutes. Remove cinnamon stick and lemon rind before serving.

Uncategorized

Previous Post: « Bobotie (South African Meatloaf)
Next Post: Winner of Foodie Freebie Friday: Rival Crock-Pot »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. gaga says

    October 5, 2009 at 2:42 am

    That rice is beautiful! Just a little color makes a world of a difference…

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago