South African Yellow Rice Food

SOUTH AFRICAN YELLOW RICE

Steps:

• 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.

YELLOW RICE

Steps:

• Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
• Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

SOUTH AFRICAN YELLOW RICE

Steps:

• Rinse the rice well under running water until the water runs clear. Alternatively, put in a pot/bowl and cover with water, agitate the rice with your hands then drain. Repeat at least once.
• Put the rinsed rice in a pot with the oil, sugar, turmeric and raisins. Pour in the water, stir to mix everything together then cover the pot.
• Place the pot over a medium-high heat to bring to a boil, reduce to a simmer and allow to cook until all of the water has been absorbed, around 10minutes. Stir to mix before serving.

SOUTH AFRICAN YELLOW RICE

Steps:

• 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.

SOUTH INDIAN-STYLE YELLOW RICE

Steps:

• Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
• Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
• Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
• Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.

CARIBBEAN YELLOW RICE

Steps:

• Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil turns bright red-orange and begins to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes. Strain through a fine-mesh sieve into a small bowl, discarding seeds.
• Cook onion, bell pepper, garlic, and cilantro in 1 1/2 tablespoons annatto oil in a 2-to 3-quart heavy saucepan over medium heat, stirring, until vegetables are softened, 3 to 5 minutes. Add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes. Stir in water and 1 teaspoon salt and bring to a boil. Stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
• Fluff rice with a fork before serving.
• Cooks' notes:
• You can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it.
• Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.

GEELRYS (SOUTH AFRICAN YELLOW RICE WITH RAISINS)

Steps:

• Add the water or stock to a large saucepan and bring to a boil over medium heat. Add the remaining ingredients and return to a boil. Reduce heat to low, cover tightly and simmer for 15 minutes.
• Remove from heat and set aside, covered, for another 5-10 minutes. Discard cinnamon stick, fluff with a fork and serve hot.
• Optional, Stir 1-2 tablespoons of butter into the cooked rice at the end.

SOUTH AFRICAN YELLOW RICE WITH CINNAMON AND RAISINS

Steps:

• Heat the oil in a medium-size saucepan. Add the rice, and stir to coat completely. Add the remaining ingredients, bring to a boil, cover, and let simmer over low heat until all the water is absorbed.