Today's is the twenty-eighth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the twenty-eighth day in this series I am providing a recipe starting with the letter 'Y'. This is a traditional recipe from Southern Africa for a classic accompaniment of rice coloured with turmeric and blended with raisins before serving.
Yellow Rice with Raisins Recipe
This is a traditional Southern African recipe for a classic dish of rice cooked with raisins in a turmeric sauce sweetened with yellow sugar.
250ml (1 cup) rice
1l (4 cups) boiling water
1 cinnamon stick
1 tsp salt
2 tbsp turmeric
125g (1/4 lb) seedless raisins
2 tbsp yellow sugar
1 tbsp butter
Wash the rice thoroughly (until the water is no longer clouded with starch) then set aside to drain in a colander. Bring the water to a boil in a large pan, stir in the rice along with the salt and turmeric.
Cook for 20 minutes at a brisk boil then drain the rice and mix with the raisins and cinnamon. Add to a steamer and steam over a pan of boiling water for 60 minutes. At this time remove the cinnamon stick.
Stir in the butter and sugar then turn into a warmed serving dish.
Traditionally this is served with bobotie.