Cape Malay Yellow Rice Recipe
This Cape Malay yellow rice recipe makes the perfect accompaniment for a richly spiced Cape Malay curry. The sweet yellow rice is done in a rice cooker, however, you could cook it on the stove. Add buttery roti and a refreshing tomato and onion sambal and cucumber sambal and you’re set for a Cape Malay feast. Like the curry, we recommend making more than you need, as it’s fantastic as leftovers.
- 2 cups basmati rice or other long grain white rice
- water as per rice cooker indicator
- 100 g raisins
- 2 tbsp butter
- 1 tbsp cooking oil
- 1 tsp ground turmeric
- 12 cardamom pods crushed
- 2 cinnamon sticks
- 1 tsp brown sugar
- ½ tsp salt
- ¼ tsp white pepper
- 1 tsp fresh coriander leaves
- 1 tsp lemon zest
Use a fine mesh strainer to wash the rice under a running tap until the water is clear to remove impurities, then shake any excess water off, and transfer to the rice cooker.
Add water according to the rice cooker indicator, then add the raisins, spices, sugar, salt, and white pepper, stir well to combine everything, and turn on the rice cooker.
Once the rice cooker turns off, leave it for 5 minutes, then open the lid a little so as not to release all the steam, then stir to combine the flavours and fluff up the rice. Don’t worry if it looks a little wet, as you’re going to close the lid and leave it for another 5 minutes or so for the moisture to evaporate and flavours to meld.
Transfer the rice to a bowl, garnish with fresh coriander leaves and lemon zest, and serve immediately with your Cape Malay curry and sambals.
Calories: 522kcal | Carbohydrates: 101g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 354mg | Potassium: 404mg | Fiber: 6g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg