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 662kcal

Author Imma

Ingredients

Indian Yellow Rice

2-3 tablespoons (28-45ml) cooking oil (or butter)
1 medium onion, chopped
2 teaspoons (5g) minced garlic (about 1 clove)
1 teaspoon (8-9g) minced ginger
1 teaspoon (8-9g) smoked paprika
¼ teaspoon (2g) curry powder
½ teaspoon (4g) white pepper
1-1½ teaspoon (8-12g) turmeric powder
½ teaspoon (4g) cayenne pepper (optional)
1½ teaspoon (12g) salt (adjust to taste)
½-1 teaspoon (4-7g) black pepper (or to taste)
2 cups (400g) white rice
4 cups (945ml) chicken stock (or water)
1 cup (140g) green peas, defrosted (or more)

South African Yellow Rice

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

Instructions

Indian Style Yellow Rice

Heat the oil or butter in a saucepan. Then add onions, garlic, ginger, paprika, curry powder, white pepper, turmeric, cayenne, salt, and black pepper, and sauté for about a minute to bloom the spices.
Pour the rice into the pan and stir for about 2 minutes.
Add 4 cups of stock or water 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.

South African Style Yellow Rice

Heat the oil or butter in a saucepan. Add brown sugar, ginger, turmeric, and curry powder, then sauté for about a minute.
Pour the rice into the pan and stir for about 2 minutes to coat well with the spiced oil.
Add 4 cups of stock or water, raisins, and salt, and bring to a boil. Reduce heat and simmer.
Simmer until the 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.
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