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Fragrant South African Yellow Rice

18th January 2017

Fragrant South African Yellow Rice is the ultimate side when cooking South African cuisine, especially when seasoned with fragrant Cape Malay spices like turmeric. The St. Marcus Team had this with last week’s Cape Malay Lamb curry and found it a perfect combination, but we’d imagine this works well with a bobotie or biryani.


2-3 tablespoons cooking oil/butter
2 cups Tastic white rice
1- 2 tablespoons brown sugar
1½ teaspoon turmeric powder
½ teaspoon powder ginger
¼ teaspoon Cartwright medium curry powder
4 cups Ina Paarman’s chicken stock

1½ teaspoon Cape Herb and Spcie Himalayan Pink salt or more adjust to taste
½ cup Safari raisins


Start by heating your saucepan with either oil, or butter.

Once ready, add your ginger, turmeric and curry and sauté for a minute.

Then add your rice to the spices and stir for around 2 minutes, before adding your stock and raisins.

Once brought to a boil, reduce the heat and let it simmer for around 18 -20 minutes. Your rice should be cooked.

Tip: Keep an eye on the water level during cooking and feel free to add a little bit of water if necessary.

All that’s left to do, is to fluff your rice with a fork and serve.

Cheat: By grabbing one of these Spice and All Things Nice Breyani Rice packs.

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Recipe adapted from Immaculate Bites