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YELLOW RICE WITH RAISINS

(GEELRYS)

Despite repeated efforts to grow rice at the Cape, Jan van Riebeeck had to admit defeat. This did not sit well with the Here Sewentien in Holland; rice was a staple food for the slaves who worked in the colony, which meant that it had to be imported, Another name for yellow rice was funeral rice (begrafnisrys) because – in both the Malay and Dutch communities – it was always serued at the meals held after funerals, a custom which persists today. The practice of colouring rice with turmeric (borrie) was introduced to the country by Indian immigrants.

  • 250ml uncooked white rice
  • 10ml turmeric
  • 1 stick cinnamon
  • 5ml salt
  • 30ml yellow sugar
  • 125ml seedless raisins or sultanas
  • 10ml butter           

Place the rice, turmeric, cinnamon, salt and sugar in a saucepan. Cover with water and boil for about 15– 20 minutes, or until the rice is tender and all the moisture has been absorhed. Add the raisins or sultanas and steam the mixture in a colander over a saucepan of boiling water for 30 minute, Remove the cinnamon stick, fluff the rice with the butter and serve with curries or Bobotie

SERVES 6