{"id":3391,"date":"2012-10-29T21:55:25","date_gmt":"2012-10-30T04:55:25","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3391"},"modified":"2014-04-04T14:06:13","modified_gmt":"2014-04-04T21:06:13","slug":"cape-malay-yellow-rice","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/cape-malay-yellow-rice\/","title":{"rendered":"Cape Malay Yellow Rice"},"content":{"rendered":"
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This yellow rice is a perfect accompaniment to Cape Malay vegetable curry<\/a>. 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.<\/p>\n

4 tablespoons butter
\n1 onion sliced
\n1\/2 cup raisins
\n4 cups rice (I like jasmine rice in this)
\n5 1\/2 cups water
\n1\/2 tablespoon turmeric
\n1 stick cinnamon
\nSalt
\nToasted slivered almonds (optional)<\/p>\n

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  1. Heat butter in a heavy bottomed dutch oven (I used an\u00a0enameled\u00a0cast iron dutch oven kinda like this one<\/a>\"\") over medium hight heat.<\/li>\n
  2. Add onions and saute until translucent.<\/li>\n
  3. Add raisins and saute until plump.<\/li>\n
  4. Add rice and stir until the rice turns opaque.<\/li>\n
  5. Add turmeric, water, cinnamon and salt (taste the water and it should be a little salty).<\/li>\n
  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.<\/li>\n
  7. Fluff rice with a big spoon and top with slivered almonds.<\/li>\n<\/ol>\n