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Yellow rice

Yellow rice

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(49 ratings)

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

Easy

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

  • Before cooking
  • Vegetarian

Nutrition: per serving

  • kcal313
  • fat7g
  • saturates4g
  • carbs61g
  • sugars13g
  • fibre0g
  • protein5g
  • salt0.98g
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Ingredients

  • 350g basmati rice
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 heaped tbsp caster sugar
  • 1 tsp ground cinnamon or 1⁄2 cinnamon stick
  • 6 cardamom pod, shelled and seeds crushed
  • just under 1 tsp ground turmeric
  • 5 tbsp raisin

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.

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Comments (52)

MeganMason's picture
5

Made this rice to go with the Bobotie and it was excellent. Made a nice change from plain rice. Like most people I omitted the sugar.

lesley1142's picture
5

Made this to go with the Bobotie recipe. After reading the comments, I also left the sugar out, I can't imagine how it would enhance it.... I also left the cardamom out as I didn't have any. Really lovely, it made a nice change from plain rice.

PHinch94's picture
5

Far better than plain rice. Can't really fault it, just reduce/omit the sugar if you deem it necessary to compliment the main component of the meal.

juliebird2004's picture
5

very tasty & enjoyed by everyone, good balance of flavours (used ground cardamon as didn't have whole)

Lmfoodie's picture
5

Served this with All in one posh lamb balti, husband said was restaurant quality, left out the sugar and was definitely sweet enough.

fairybelle's picture

Delicious! Prob the best rice I've ever cooked! Cooked just as per recipe & it was fab in texture & flavour. Served with the bobotie & tomato salad

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
4

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

Pynner's picture
4

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
4

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
4

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
4

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
4

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
5

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
5

Gorgeous rice. Made to go with Bobotie and was fab. Also good with currys.

julietulip's picture
5

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
5

Absolutely delicious! Goes beautiful with the Bobotie!

Druunica89's picture
5

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

emma_w84's picture
5

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

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