📝 About This Recipe
A cornerstone of Cape Malay cuisine, this vibrant 'Geelrys' (Yellow Rice) is a stunning fusion of South African soul and Southeast Asian spice. The long-grain rice is infused with the earthy warmth of turmeric and the sweet fragrance of cinnamon, punctuated by plump, juicy raisins that burst with sweetness in every bite. It is the quintessential celebratory side dish, traditionally served at Sunday lunches and festive gatherings to balance the heat of a spicy Cape Malay curry.
🥗 Ingredients
The Grains and Base
- 2 cups Basmati or Long-grain White Rice (rinsed until water runs clear)
- 4 cups Water (filtered)
- 2 tablespoons Unsalted Butter (can substitute with ghee for a richer flavor)
- 1 teaspoon Salt (adjust to taste)
The Aromatics and Spices
- 1.5 teaspoons Turmeric Powder (for that iconic golden hue)
- 1 large piece Cinnamon Stick (roughly 3 inches long)
- 4 pieces Green Cardamom Pods (lightly bruised to release oils)
- 1 whole Star Anise (adds a subtle licorice note)
- 1 tablespoon Granulated Sugar (to balance the earthy turmeric)
- 1 strip Lemon Peel (approx 2 inches, pith removed)
The Sweetness and Finish
- 1/2 cup Sultanas or Golden Raisins (soaked in warm water for 10 mins then drained)
- 2 tablespoons Fresh Flat-leaf Parsley (finely chopped for garnish)
- 2 tablespoons Toasted Almond Flakes (optional, for added texture)
👨🍳 Instructions
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1
Place the rice in a fine-mesh sieve and rinse under cold running water, swirling with your fingers, until the water beneath runs perfectly clear. This removes excess starch and ensures fluffy, separate grains.
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2
In a large, heavy-bottomed saucepan, combine the 4 cups of water, turmeric powder, salt, sugar, cinnamon stick, bruised cardamom pods, star anise, and the strip of lemon peel.
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3
Bring the spiced water mixture to a rolling boil over medium-high heat. Allow it to boil for 2-3 minutes so the spices can begin to steep and infuse the liquid.
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4
Add the rinsed rice and the butter (or ghee) to the boiling water. Stir once gently to ensure no grains are sticking to the bottom.
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5
Bring the pot back to a boil, then immediately reduce the heat to the lowest possible setting.
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6
Stir in the drained sultanas, distributing them evenly through the rice.
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7
Cover the pot with a tight-fitting lid. If your lid is loose, place a clean kitchen towel over the pot before putting the lid on to create a tight seal.
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8
Simmer undisturbed for 15-18 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice through.
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9
After 18 minutes, check if the liquid has been fully absorbed by gently pushing a fork to the bottom of the pot. If dry, turn off the heat.
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10
Remove the lemon peel, cinnamon stick, and star anise if you can easily spot them. Keep the lid on and let the rice rest for at least 10 minutes off the heat.
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11
Using a fork, gently fluff the rice to separate the grains and distribute the plump raisins and aromatics.
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12
Transfer the rice to a warm serving platter. Garnish with chopped parsley and toasted almond flakes for a beautiful contrast of colors and textures.
💡 Chef's Tips
Always rinse your rice thoroughly; this is the secret to preventing a sticky or gummy texture. If you prefer a more savory profile, substitute the water with a light vegetable or chicken stock, but keep the turmeric for the color. Don't skip the resting period—resting allows the moisture to redistribute, ensuring the top layer of rice is as tender as the bottom. For an extra 'Cape' touch, add a pinch of ginger powder along with the turmeric for a deeper spice profile. If the rice is still slightly firm after the water is absorbed, add 2 tablespoons of boiling water and steam for another 5 minutes.
🍽️ Serving Suggestions
Serve alongside a traditional Cape Malay Lamb Curry or Bobotie for a complete South African feast. Pairs beautifully with a crisp, chilled Chenin Blanc or a light Rosé to cut through the spices. Accompany with a side of 'Sambal' (tomato and onion salad) and fruit chutney for an authentic flavor balance. Great as a bed for grilled Peri-Peri chicken skewers. Serve with a dollop of plain Greek yogurt or raita to complement the sweetness of the raisins.