- 3 cups long grain rice
- 1 tsp tumeric
- 1 tsp salt
- 1 tbsp pure vegetable oil
- 1/2 cup currants/ raisins/ sultanas (optional)
Yellow rice is one of the popular starch dishes in Zimbabwean cuisine. I’ve had to make this one on special request. It’s pretty simple and there’s nothing to it really. Tumeric is the spice that does all the work and you just make your plain rice as usual. I usually prepare this with raisins but I didn’t have any in stock save for some currants, which are in the same family as raisins and they worked just fine! So let’s get started.
- Get your rice (3 cups), tumeric (1 tsp) and currants (1/2 cup) ready. Put the rice in a pot and wash it until the water’s no longer milky white. Add water (I usually use my index finger to measure the amount of water. Place your index finger above the rice. The water level should be just below the second line on your index finger.) Add salt (1 tsp) and tumeric.
- Add oil (1 tbsp), partly close the pot and bring it to the boil. In the meantime, put currants in jug or bowl and pour water, just enough to cover them.
- When the rice begins to boil, reduce heat. When the water’s finished and rice is cooked, fluff it up using a fork. If you’re using them, now would be the time to add currants and mix using a fork and you’re done.
Pictorial Detailed Instructions
If you don’t like raisins, currants or sultanas, you can just leave them out completely and make plain yellow rice. When you do, please drop me one and let me know how it went. You are welcome to join my popular mailing list here which I use to communicate new recipes by email. We go out to nearly 700 home-cooks like you every weekday morning. Sign-up here.