Yellow Rice with Raisins
This classic South African side dish is beautifully golden from turmeric and warmly scented with cinnamon. Sweet raisins balance the spices, while butter adds a rich finish. Simple to prepare on the stovetop, in an Instant Pot, or with the absorption method, it’s a versatile dish that pairs well with curries, stews, and braised meats.
| Cuisine | South African |
| Category | Side |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Resting Time | 10 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
For absorption method: Rinse the rice well after a 15-minute soak if desired. In a medium pot, bring 500 ml (2 cups) water, 3/4 tsp salt, and turmeric to a boil.
- 2
Add rice, raisins, and the cinnamon stick. Cover tightly and boil over medium heat for 5 minutes without removing the lid.
- 3
Turn off the heat and allow the pot to sit covered for 25 minutes until all liquid is absorbed. Remove the cinnamon stick, add butter, fluff gently with a fork, and serve. If liquid remains, uncover and cook briefly on low heat until dry.
- 4
For Instant Pot: Place rinsed rice, 250 ml (1 cup) water, turmeric, cinnamon stick, raisins, salt, and butter in the bowl. Seal the lid, set to high pressure for 4 minutes, then allow 10 minutes of natural release before venting. Fluff with a fork and remove the cinnamon stick.
- 5
For stovetop simmer method: Combine rinsed rice, 1 1/2 cups water, turmeric, cinnamon stick, raisins, and salt in a saucepan. Bring to a boil, then lower heat, cover, and simmer for 15 minutes. Rest 10 minutes off the heat. Stir in butter, remove cinnamon stick, fluff, and serve warm.
Nutrition Information
| Calories | 212 |
| Protein | 4g |
| Carbohydrates | 42g |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 1g |
| Trans Fat | 0g |
| Cholesterol | 8mg |
| Sodium | 220mg |
| Potassium | 120mg |
| Fiber | 1g |
| Sugar | 7g |
| Vitamin A | 85IU |
| Vitamin C | 1mg |
| Calcium | 20mg |
| Iron | 1mg |
Recipe Notes
One cup of dry rice yields about three cups of cooked rice, making this enough for four portions as a side.
Rinse the rice until the water runs clear to prevent gumminess and achieve a fluffy finish.
For deeper flavor, lightly toast the cinnamon stick in the pot before adding water and rice.
Leftovers can be refrigerated for four days or frozen for up to two months. Add a splash of water when reheating to bring back moisture.
Pair this dish with bobotie, curries, or stews to balance savory flavors with subtle sweetness.
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