Yellow rice

Yellow rice

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(41 ratings)

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Cooking time

Prep: 2 mins Cook: 10 mins Plus 5 mins plus soaking time

Skill level

Easy

Servings

Serves 6

This is delicious – vibrant with spices, with a sweet note from the sugar and raisins. Perfect with our Bobotie recipe

Nutrition and extra info

Additional info

  • Before cooking
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
313
protein
5g
carbs
61g
fat
7g
saturates
4g
fibre
0g
sugar
13g
salt
0.98g

Ingredients

  • 350g basmati rice
  • 50g butter
  • 1 heaped tbsp caster sugar
  • 1 tsp ground cinnamon or 1⁄2 cinnamon stick
  • 6 cardamom pods, shelled and seeds crushed
  • just under 1 tsp ground turmeric
  • 5 tbsp raisins

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Method

  1. Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
  2. 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.

Recipe from Good Food magazine, February 2008

Comments, questions and tips

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Comments

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emhud's picture

This is one of my families favourite dishes and complements the bobotie perfectly. It needs the sweetness to balance the spice in the bobotie. I do use half the butter to keep the fat down. Amount of liquid is fine, just stir as soon a heat is turned off and make you sure your lid fits wells and don't be tempted to open the lid before its done.

Pynner's picture
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Sorry forgot to say I didn't add sugar it and the raisins made it sweet enough

Pynner's picture
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Absolutely delicious, great with the Bobotie and also with a curry.
I have had no problem with the rice cooking as per recipe - if you do just stir and put the lid back on the pan for a little longer.

rachaelyoung's picture
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I made this recently and was pretty pleased with the results. I was worried about the sweetness so i left out the sugar and raisins and as im not a fan of cardomom i put cumin in instead which worked really well. It made a really nice side with salad and chicken and a nice change from having potatoes

Frantic Flapjack's picture
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Served this with the spicy african chicken stew recipe on this site. It was only just cooked in the given time. I think if it was simmered for a few minutes longer before leaving it to stand, it would have been perfect. Also left out the sugar. It really doesn't need it.

embles's picture
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Crunchy rice so added more water and put back on the heat for a while.
Very nice though, went down well with kids.

lyoung29's picture
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Amazing! 1st ever time that I've managed to cook rice.
Could do with a bit more spice so maybe add more cardamom next time.
Omitted sugar, otherwise followed recipe.
Maybe the 'crunchy' people simmered the rice too low or lifted the lid??

mitchity40's picture
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Made this with bobotie and the tomato and onion salad. Its absolutely delicious. I made double the amount and its all been eaten by ravenous teenagers! Definite family favourite and great for an informal dinner party. I put extra eggs in delicious ..10 stars!

goodfed's picture

No wonder several posters describe the outcome of this recipe as 'crunchy' or 'needed longer cooking'. The amount of liquid given is only 50% of the amount actually needed to cook that amount of basmati rice properly. Since the recipe talks about 'soaking time' I assume that the step of soaking the rice for 30 minutes (a common practise with basmati- presumably to reduce the fuel needed to cook the rice as soaking reduces the cooking time) has been left out. So the recipe should use 1,000ml of water.

I am also unclear how a recipe with 50g of butter can be described as 'low fat'!

I left out the sugar (I wasn't cooking for children's palates) and sauted onion and garlic in the butter. I also used a low-sodium stock rather than the (corrected amount) of water. These added ingredients produced a pretty good Indian influenced-recipe.

susan_lily's picture
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Gorgeous rice. Made to go with Bobotie and was fab. Also good with currys.

julietulip's picture
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Nice and easy ... tasted great. Could perhaps use less butter to make more healthy. Allowed mine to stand off the heat for about 10 mins instead of 5 .... for no other reason than the bobotie (delicious too!!) wasnt quite ready. It didnt spoil by waiting around ...which for me makes it perfect!!!! Not too time sensitive!!!

laurenneeson's picture
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Absolutely delicious! Goes beautiful with the Bobotie!

druunica89's picture
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I used jasmin rice instead (needed to add a bit more water) - really, really tasty, went fab with the bobotie!

emma_w84's picture
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made this about half a dozen times and each time it comes out great me and boyfriend quite like the sweetness of it, compliments the creamier curries

mamabiggs's picture
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Found it a bit too sweet for my taste but I'm sure with the right dish it would be lovely!

piprod01's picture
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I cooked this on a very gentile simmer for 20 minutes and it cooked great! Not a little crunchy as people were commenting here. I also tried it yesterday, but found that the cinnamon and sugar a little too much. So I halved cinnamon and used a tablespoon of sugar rather than a heaped one, and omitted the raisins... it came out great! And a bit more suited to my taste! :)

wflb22's picture
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Smells incredible and the taste does not disappoint. Rice will never be the same again!

kirconnel's picture
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Use this for almost everything that goes with rice. Always make a large batch and freeze in portions for two, so that we never run out

gemmarmalade's picture
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Lovely. Such a nice way of cooking rice, everyone was really surprised by how tasty it was. Added about a tablespoon of sugar rather than a heaped tablespoon and it wasn't too sweet at all.

chickin66's picture
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Delicious! I used sultanas instead of raisins as I didn't have any and served it with the Bobotie. Will definitely cook again and again.

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