📝 About This Recipe
A cornerstone of South African Cape Malay cuisine, this vibrant yellow rice is a celebration of color, fragrance, and history. Infused with earthy turmeric, aromatic cinnamon, and the sweet pop of plump sultanas, it offers a perfect balance of savory and sweet notes. This dairy-free version stays true to tradition, delivering a fluffy, celebratory side dish that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Grains and Base
- 2 cups Basmati rice (long-grain, rinsed until water runs clear)
- 4 cups Water (filtered)
- 2 tablespoons Coconut oil (or any neutral vegetable oil)
Aromatics and Spices
- 1.5 teaspoons Turmeric powder (for that iconic golden hue)
- 1 piece Cinnamon stick (about 3 inches long)
- 4 pieces Green cardamom pods (lightly bruised to release oils)
- 3 pieces Whole cloves
- 1 piece Star anise (optional, for deeper licorice notes)
- 1 teaspoon Sea salt (adjust to taste)
- 1 tablespoon Granulated sugar (to balance the earthy spices)
Fruit and Finish
- 1/2 cup Sultanas (golden raisins work well too)
- 1 teaspoon Lemon zest (freshly grated)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the Basmati rice in a fine-mesh sieve and rinse under cold running water, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
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3
Add the cinnamon stick, bruised cardamom pods, cloves, and star anise to the oil. Toast for 1-2 minutes until the spices become intensely fragrant.
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4
Stir in the turmeric powder and salt, cooking for just 30 seconds to bloom the color without burning the spice.
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5
Add the drained rice to the pot. Stir well for 2 minutes, ensuring every grain of rice is coated in the golden oil and spices.
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6
Pour in the 4 cups of water and add the sugar. Stir once to combine and bring the mixture to a rolling boil.
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7
Once boiling, scatter the sultanas over the top of the rice. Do not stir them in deeply; let them sit near the surface to steam.
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8
Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
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9
Simmer undisturbed for 15-18 minutes. Resist the urge to lift the lid, as the steam is essential for fluffy rice.
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10
After 18 minutes, check if the water is fully absorbed. If so, turn off the heat but keep the lid on.
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11
Let the rice steam in its own residual heat for an additional 5-10 minutes. This ensures the grains are firm yet tender.
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12
Remove the whole spices (cinnamon, star anise, cloves) if you can easily spot them.
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13
Add the fresh lemon zest and use a fork to gently fluff the rice, mixing the plumped sultanas throughout the grains.
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14
Transfer to a warm serving platter and garnish with chopped fresh parsley for a pop of green contrast.
💡 Chef's Tips
Always rinse your rice thoroughly; this prevents the yellow rice from becoming a sticky mass and ensures distinct grains. If you prefer a richer flavor, you can substitute half of the water with dairy-free vegetable broth. For an authentic South African touch, add a strip of dried tangerine or orange peel during the boiling process. Be careful not to overcook; the rice should be tender but still have a slight 'bite' or al dente texture. If using brown rice, increase the water by 1/2 cup and the cooking time by 20 minutes.
🍽️ Serving Suggestions
Serve alongside a traditional South African Bobotie for the ultimate flavor pairing. Pairs beautifully with a spicy Cape Malay vegetable curry or lentil dahl. Excellent as a base for grilled plant-based skewers or roasted root vegetables. Serve with a side of fruit chutney (like Mrs. H.S. Balls) to complement the sweet sultanas. Enjoy with a glass of chilled Rooibos iced tea with lemon and mint.