Yellow Rice: Eating Cape Town, South Africa

by Karen on Wednesday, July 14, 2010

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This bright and vibrant rice is served all over South Africa.  Turmeric is the spice that gives this rice its amazing color.  There are a lot of yellow rice recipes that call for different additions such as raisins or peppers, so you can add what you like.  Here I've kept with a simpler version, which makes a good pairing with the rich bobotie.

– 1/4 cup olive oil
– 1 medium yellow onion, diced
– 2 garlic cloves, minced
– 1 tbsp of ground turmeric
– 1 tsp of ground cumin
– 1 cup basmati rice
– 2 1/2 cups of chicken stock, preferably low sodium
– salt and pepper to taste

Heat the olive oil in a large pot over medium-high heat.  Add the onion, garlic, turmeric and cumin and sauté until the onion until it is translucent, about 5 minutes.  Reduce the heat to low, and add the rice and a pinch of salt and some pepper.  Cook for about 2 minutes, gently stirring the rice mixture.  Be careful stirring, as the grains of rice are delicate!

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Add the chicken stock and bring to a boil and then reduce the heat down to a simmer.  Cover the mixture with a lid and slide a cast iron skillet, or any skillet, under the pot, to prevent the bottom of your rice from burning.  Simmer on low heat for about 15 minutes or until the liquid is all absorbed.  Gently fluff the rice with a fork and serve.

(Recipe adapted from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa)


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