South Africas oldest rice dish, yellow rice, flavoured with spices and raisins and coloured with turmeric adds visual appeal to curries, bobotie and bredies. It is popular with both the Afrikaans and Cape Malay population of South Africa.
When the first auctions were held at the Cape, buyers from far afield travelled in their oxwagons, which were then drawn into laagers. Malay slaves made large pots of food which included rice coloured and flavoured with turmeric and raisins, hence the name vendusierys (auction rice). Another name was begrafnisrys (funeral rice) as in both the Malay and Afrikaans communities, it was served at the meals held after funerals, a custom which still persists today.
500 ml white rice
2 ml turmeric
1 litre water
salt to taste
250 ml seedless raisins
30 g butter
sugar to taste
Place the rice, cinnamon, cardamom pods, turmeric and water in a saucepan
Add the salt and bring to the boil
Turn down the heat and cook the rice until tender
Pour into a colander and rinse under water to remove excess turmeric
Return to the saucepan, add raisins, butter and sugar and steam over low heat until warmed through.
Cuisine: South African
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