This yellow rice and raisin recipe is a staple in South African kitchens, especially when served alongside bobotie. This classic South African side dish is warm, aromatic, and lightly sweet, thanks to turmeric, cinnamon, and raisins. The turmeric adds golden colour and subtle earthiness, while the cinnamon infuses the rice with a gentle spice that works beautifully with savoury mains.
You can make this on the stovetop, in an Instant Pot or via the absorption method. You can choose to pre-soak the rice, but I don’t find it necessary to make fluffy rice.
Is it necessary to pre-soak rice before cooking?
Soaking rice isn’t always essential, but it can improve the texture and reduce cooking time, especially for long-grain varieties like basmati. It helps hydrate the grains more evenly and makes them less likely to break during cooking. Whether or not you soak often comes down to the type of rice and how you plan to cook it.
Here’s when soaking is helpful:
- For basmati or jasmine rice: Soaking for 15–30 minutes gives you fluffier, separate grains.
- When using the absorption method: Soaking helps the rice absorb water more efficiently and cook more evenly.
- To reduce cooking time: Pre-soaked rice often takes a few minutes less on the stove or in a rice cooker.
- For older rice: Soaking can soften aged grains that have lost moisture in storage.
That said, if you’re short on time, you can still get good results without soaking, or just rinse thoroughly to remove excess starch.
How to Serve Yellow Rice
- With bobotie (South Africa’s famous spiced mince bake)
- Alongside roast chicken or lamb
- As a comforting side with stews and curries
- In ramekins for a tidy plated presentation
FAQ
Can I use brown rice?
No. This recipe is for white rice types only (long, short, basmati and jasmine rice).
Can I make this without raisins?
Absolutely. Just leave them out or swap for chopped dried apricots or sultanas.
Can I freeze yellow rice?
Yes. Let it cool completely, then freeze in an airtight container for up to 2 months. Reheat in the microwave or on the stove with a splash of water.
My veggie-loaded butter chicken curry
Substitutions & Variations
- Swap butter for ghee or olive oil if dairy-free.
- Add a few cardamom pods for extra spice.
- Use golden sultanas instead of raisins for a sweeter touch.
- Add a bay leaf or whole cloves to the cooking water for more depth.
- Omit all the ingredients apart from the rice, water and salt if you want to make plain white rice.
- 1 cup 250 ml white rice (the absorption method uses 11/4 cups)
- Water – see different quantities for each cooking method
- 1 tsp 5 ml turmeric
- 1 small cinnamon stick
- ¼ cup 60 ml raisins
- ½ tsp 2.5 ml salt
- 1 Tbsp 15 ml butter or olive oil
Absorption method (my preferred method)
-
Soak your rice for 15 minutes if desired, and then rinse under a tap (in a sieve) until the water runs clear.
-
In a medium pot, bring 500 ml water, (2 cups) 3/4 tsp salt, 1 tsp turmeric to a boil.
-
Add the rice, raisins, cinnamon and cover with a tight-fitting lid and boil over medium heat for 5 minutes without lifting the lid.
-
Turn off the heat and let the rice sit covered for 25 minutes to absorb the liquid fully.
-
Remove the cinnamon stick, add the butter and fluff gently with a fork, and serve.
-
Note: If any water remains after the rest period, place the pot back on low heat, uncovered for a few minutes to allow excess moisture to steam off.
Instant Pot Method
-
Rinse the rice well and soak briefly if desired (check your rice brand for recommended soak time).
-
Add the rice, 250ml (1 cup)water, turmeric, cinnamon stick, raisins, salt, and butter or oil to the bowl of the Instant Pot.
-
Seal the lid and set the valve to “Sealing”. Cook on high pressure for 4 minutes.
-
Once done, allow 10 minutes of natural pressure release, then release any remaining pressure manually.
-
Fluff the rice with a fork, remove the cinnamon stick, and serve.
Stovetop Method
-
Rinse the rice and soak briefly if desired
-
Combine all the ingredients except the butter in a medium saucepan, but add 1 ½ cups of water.
-
Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
-
Take the rice off the heat and let it sit for 10 minutes to fully absorb.
-
Remove the cinnamon stick, add the butter, fluff the rice with a fork, and serve warm.
Storage Instructions
- Fridge: Store cooled rice in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Defrost and reheat gently with a splash of water.
- Reheat: Microwave covered, or steam gently on the stove until warm.
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest