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Yellow Rice

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 kinds of curries, seafood and other meat dishes. 
Course Side
Cuisine South African
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4 - 5 people
Calories 438kcal
Author Immaculate Bites

Ingredients

Indian Style Yellow Rice

  • 2-3 tablespoons cooking oil/butter
  • 1 medium onion chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon smoked paprika
  • ¼ teaspoon curry powder
  • ½ teaspoon white pepper
  • 2 cups white rice
  • 1- 1 1/2 teaspoon turmeric powder
  • 4 cups chicken stock or water
  • 1 1/2 teaspoon salt or more adjust to taste
  • ½ teaspoon cayenne pepper optional
  • 1 cup or more peas defrosted
  • Black pepper to taste

South African Yellow Rice

  • 2-3 tablespoons cooking oil/butter
  • 2 cups white rice
  • 1- 2 Tablespoons brown sugar
  • 1 1/2 teaspoon turmeric powder
  • ½ teaspoon powder ginger
  • ¼ teaspoon curry powder optional
  • 4 cups chicken stock or water
  • 1 1/2 teaspoon salt or more adjust to taste
  • ½ cup raisins

Instructions

South African Yellow Rice

  • Heat a saucepan with oil/ butter. Then add, ginger, turmeric, curry, and brown sauté for about a minute.
  • Stir in rice to the pan, about 2 minutes, then add 4 cups of stock/water and raisins bring to a boil. Then reduce heat, and simmer until rice is completely cooked- about 18- 20 minutes. As the rice cooks you may add more stock if needed. Fluffy and serve

Indian Style Yellow Rice

  • Heat a saucepan with oil, then add onions, garlic, ginger , paprika,  curry pepper, cayenne pepper, and white pepper sauté for about a minute.
  • Stir in rice to the pan, about 2 minutes, then add 4 cups of stock/water, bring to a boil reduce heat, and simmer until rice is almost cooked- about 10-12 minutes into cooking.
  • Then throw in the peas, cover and continue cooking, for a few more minutes until rice is completely cooked. You may add more stock if needed. Fluffy and serve.

Notes

  1. When cooking with spices I like to start by sautéing the spices so they can bloom. It really makes the dish taste a lot better.
  2. However, if you do want to lift a finger and do any extra work. The super duper easy way to make this rice is just throwing everything in a pot, bring to a bowl and let it simmer for about 18 minutes (a rice cooker works fine too)
  3. If you like plump raisins soak them in warm water for about an hour before cooking.

Nutrition

Calories: 438kcal | Carbohydrates: 83g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 943mg | Potassium: 277mg | Fiber: 4g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 17.3mg | Calcium: 52mg | Iron: 2mg