Yellow rice

When I saw this recipe in lannices new book it brought back memories of my grandparents who always had yellow rice on the table when we went for lunch. It was really great and complimented the denningvleis recipe perfectly and would be really great with a beef curry. The cloves make a huge difference, so if you don’t have any, go out and get a box. This is perfect for 4 people.

What you need

200g regular long grain rice
50g seedless raisins (a handfull)
4 whole cloves
1/4 teaspoon turmeric
625ml water

heaped desserspoon of butter to finish it off.

The process

Add all of the ingredients except the butter to a pot and bring to the boil.

Immediately lower the heat to a slow simmer, stir the rice, place the lid on the pot and let it simmer for about 20 minutes.

At this stage the water will all be absorbed, if not let it simmer for a few more minutes.

Turn off the heat, add the butter and fluff up the rice with a fork to seperate the grains and mix in the butter.

That’s it.

You can also add a handfull of frozen peas to add some colour.

Yellow rice is such a simple way to really make a good prawn curry something special or you could serve it with simply made prawns of grilled fish as I like to do.

The kids love yellow rice when I add raisins to it, there is something so much more appealing to yellow rice with raisins or peas than a pile of white rice. Try it, you won’t be sorry.