This yellow rice is a perfect accompaniment to Cape Malay vegetable curry. Most recipes I have seen online don’t include sauteed onions, but I think they are essential! The yellow comes from the use of turmeric. This will serve 8 people or so. If you want to make a half recipe, use about 2 cups rice to a little less than 3 cups water. Jasmine rice uses a 1 part rice to 1.5 water ratio, but I find that as you increase the rice, you need a little less water per cup of rice.

4 tablespoons butter
1 onion sliced
1/2 cup raisins
4 cups rice (I like jasmine rice in this)
5 1/2 cups water
1/2 tablespoon turmeric
1 stick cinnamon
Salt
Toasted slivered almonds (optional)

1. Heat butter in a heavy bottomed dutch oven (I used an enameled cast iron dutch oven kinda like this one) over medium hight heat.
2. Add onions and saute until translucent.
3. Add raisins and saute until plump.
4. Add rice and stir until the rice turns opaque.
5. Add turmeric, water, cinnamon and salt (taste the water and it should be a little salty).
6. Bring to a boil, cover, lower heat to a low simmer, and cook for 25 minutes. Do not lift the lid while it cooking.
7. Fluff rice with a big spoon and top with slivered almonds.