Yellow Rice

Two quick and simple to make yet super delicious rice dishes, Indian and South African style, seasoned mainly with turmeric, ginger, and curry powder for a taste bud sensation. A great accompaniment for curries, seafood, and meat.

Course Side

Cuisine Indian, South African

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 438kcal

Author Imma

Ingredients

Indian Style Yellow Rice

2-3 tablespoons (28-45ml) cooking oil (or butter)
1 medium onion, chopped
2 teaspoons garlic, minced (about 1 clove)
1 teaspoon (8.5g) ginger, minced
1 teaspoon (8.5g) smoked paprika
¼ teaspoon (2g) curry powder
½ teaspoon (4g) white pepper
2 cups (400g) white rice
1-1½ teaspoon (8-12g) turmeric powder
4 cups (945ml) chicken stock (or water)
1½ teaspoon (12g) salt (adjust to taste)
½ teaspoon (4g) cayenne pepper (optional)
1 cup (140g) peas, defrosted (or more)
Black pepper to taste

South African Yellow Rice

2-3 tablespoons (28-45ml) cooking oil (or butter)
2 cups (400g) white rice
1-2 tablespoons (12.5-25g) brown sugar
1½ teaspoon (12g) turmeric
½ teaspoon (4g) ginger
¼ teaspoon (2g) curry powder optional
4 cups (945ml) chicken stock (or water)
1½ teaspoon (12g) salt (adjust to taste)
½ cup (80g) raisins

Instructions

Indian Style Yellow Rice

Heat the oil or butter in a saucepan. Then add onions, garlic, ginger, paprika, curry pepper, cayenne pepper, and white pepper, and sauté for about a minute.
Pour the rice into the pan and stir for about 2 minutes.
Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer until the rice is almost cooked.
Then, about 10-12 minutes into cooking, throw in the peas, cover, and continue cooking for a few more minutes until the rice is completely cooked.
Fluff with a fork, transfer the rice to a bowl, and serve.

African Style Yellow Rice

Heat the oil or butter in a saucepan. Add brown sugar, ginger, turmeric, and curry, then sauté for about a minute.
Pour the rice into the pan and stir for about 2 minutes.
Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer.
Simmer until rice is completely cooked (18-20 minutes, depending on how much liquid was added).
Fluff with a fork, transfer the rice to a bowl, and serve.

Notes

If the rice starts looking dry before it has cooked, you can add more hot chicken stock or rice. Add it a little at a time to avoid overdoing it.
Don't skip sautéing the spices so they can bloom because it really makes the dish shine.
If you like plumper raisins, soak them in warm water for about an hour before cooking.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition