Best Yellow Rice Begrafnisrys Recipes

YELLOW RICE (GEELRYS)

Yellow Rice (Geelrys) image

An easy side dish also known as funeral rice. Everyone's stove top produces different heat, adjust cooking temps as you normally do for rice. I like to substitute low salt chicken broth for the water. Use your favorite rice except for brown.

Provided by momaphet

Categories Rice

Time 30m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 cup rice
1/4 cup seedless raisin
6 whole cloves
5 teaspoons salt
1/2 teaspoon turmeric
1 -2 slice fresh ginger (thin slices)
2 1/2 cups cold water
2 tablespoons butter

Steps:

In a medium saucepan sauté the rice in 1 tbs butter 3-5 minutes or until fragrant.
Add the water and bring to a boil.
Turn burner to lowest temp, add the raisins, cloves, salt, turmeric, and ginger.
Cover and simmer gently until the rice is tender and all the liquid has been absorbed, about 20 minutes, if rice isn't quite done you can add a splash more water if needed.
Add the butter, fluff up with a fork and discard the ginger.

Nutrition Facts : Calories 387.4, Fat 12.8, SaturatedFat 7.7, Cholesterol 30.5, Sodium 3995.5, Carbohydrate 64.1, Fiber 2.9, Sugar 7.3, Protein 5.1

FUNERAL RICE

Funeral Rice image

South Africa's oldest rice dish is vendusierys (auction rice) which was later known as huweliksrys (wedding rice) or begrafnisrys (funeral rice). It is simply yellow rice with raisins.

Provided by Norahs Girl

Categories Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 liters water
400 g rice
10 ml salt
20 g yellow sugar
3 ml saffron or 10 ml turmeric
3 cinnamon sticks or 3 pieces cassia
8 cardamom seeds
15 ml naartjie peel, cut into strips
50 g butter
75 g sultanas, mixed with raisins
75 g raisins or 150 g seedless raisins

Steps:

Heat the water to boiling point in a large saucepan.
Meanwhile, rinse the rice, and place it in the boiling water.
Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
Cover, reduce the heat and then simmer for 20-30 minutes.
Remove the saucepan from the heat and pour off the water.
Add the butter, sultanas and raisins and stir to blend.
Spoon into a colander.
Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
Heat to boiling point.
Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.

Nutrition Facts : Calories 479.9, Fat 5.7, SaturatedFat 3.4, Cholesterol 13.4, Sodium 636.4, Carbohydrate 99.6, Fiber 2.3, Sugar 17.2, Protein 7.3

SOUTH AFRICAN YELLOW RICE

South African Yellow Rice image

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.

Provided by DEONI

Categories Side Dish Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup long grain white rice
½ teaspoon salt
1 ½ teaspoons ground turmeric
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ cup black raisins
1 tablespoon butter
2 ½ cups water

Steps:

In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 63.5 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 316.1 mg, Sugar 21.7 g