Learn how to make this aromatic South African curried rice with raisins, otherwise known as geelrys, directly translated from Afrikaans as yellow rice.
This subtly sweet and savory side dish is also popular in other Southern African countries, including my home country, Namibia. It is made with curry powder, cinnamon, and long grain parboiled rice and makes a perfect side that the whole family can enjoy.
A few years ago, I shared a yellow rice with raisins recipe made with jasmine or basmati rice. However, jasmine and basmati rice are expensive in Namibia, and back home my family has always made yellow rice using long grain parboiled rice and curry powder. That is why I really wanted to share this version made with parboiled rice as well, so everyone can recreate this aromatic dish at home.
What you’ll need
- 180 g (6.3 oz/ about ¾ cup + 2 tablespoons) long grain parboiled rice
- 415 ml (about 14 fl oz/ 1 ¾ cups) water, cold tap water
- 2 teaspoons curry powder
- ½ tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon sunflower oil
- 1 cinnamon stick
How to Make Curry Rice with Raisins
Rinse the rice until the water is fairly clear. Add all the ingredients to a pot, mix well, and bring to a boil over medium high heat.
Reduce the heat to low, cover, and let it cook for 20 minutes. Remove from the heat without opening the lid and let it rest for 10 minutes.
Fluff with a fork and enjoy.
What to Serve with Yellow Rice with Raisins
Curried rice pairs wonderfully with curries or stews, and it also works beautifully as a main dish served with chutney. If you are like my kids, you might even enjoy it plain as a meal on its own.
This time, I served it with Kapana, Chakalakala, coleslaw, tomato and pepper sauce, mahangu pap, and mielie bread for a full, flavorful Namibian meal.
South African Curried Rice with Raisins Recipe
Ingredients
- 180 g (6.3 oz/ about ¾ cup + 2 tablespoons) long grain parboiled rice
- 415 ml (about 14 fl oz/ 1 ¾ cups) water , cold tap water
- 2 teaspoons curry powder (SEE NOTES)
- ½ tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon sunflower oil (SEE NOTES)
- 1 cinnamon stick (SEE NOTES)
Instructions
- Rinse the rice until the water is fairly clear. Add all the ingredients to a pot, mix well, and bring to a boil over medium high heat.
- Reduce the heat to low, cover, and let it cook for 20 minutes. Remove from the heat without opening the lid and let it rest for 10 minutes. Fluff with a fork and enjoy.
Notes
- For this version, I used a cinnamon stick, but you can also use about one teaspoon of ground cinnamon.
- Feel free to increase or decrease the raisins to suit your taste, or to use butter or margarine instead of sunflower oil.
- I used mild curry powder, but you can definitely use a hot one if you prefer more spice.
- Here in Germany, I often swap the rice and spices based on what I have at home, since yellow rice with raisins is on regular rotation in our house.
Did you make this curried? I’d love to hear how it turned out! Feel free to leave a review and add a star rating below.