Yellow rice

Yellow rice

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(52 ratings)

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


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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  • 350g basmati rice
  • 50g butter



    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 pods, shelled and seeds crushed
  • just under 1 tsp ground turmeric
  • 5 tbsp raisin


  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, questions and tips

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Frantic Flapjack
30th Oct, 2012
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.
27th Aug, 2012
Crunchy rice so added more water and put back on the heat for a while. Very nice though, went down well with kids.
26th Aug, 2012
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
15th Jul, 2012
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!
15th Apr, 2012
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.
26th Mar, 2012
Gorgeous rice. Made to go with Bobotie and was fab. Also good with currys.
20th Jan, 2012
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!!!
15th Jan, 2012
Absolutely delicious! Goes beautiful with the Bobotie!
27th Nov, 2011
I used jasmin rice instead (needed to add a bit more water) - really, really tasty, went fab with the bobotie!
25th Oct, 2011
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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