0 from 195 votes
Yellow rice for Bobotie (Geelrys)
When it comes to serving a South African bobotie, there's one side dish that's an absolute must-have - traditional "Geelrys"! Divinely buttery, lightly sweetened with hints of cinnamon warmth and bursting with soft sultanas. Lekker!
Prep Time
5 mins
Cook Time
5 mins
Resting time:
10 mins
Servings: 6
Calories: 347 kcal
Course:
Main Course
Cuisine:
South African
Ingredients
- 350 gram (12.4 oz) Basmati rice, rinsed or other long-grain rice
- 60 gram (2.1 oz) butter roughly 4 tablespoons
- 1 tablespoon castor sugar, heaped
- 1.5 teaspoon ground cinnamon or a cinnamon stick
- 1 teaspoon Turmeric
- 6 Cardamom pods, shelled and seeds crushed in a mortar and pestle optional
- 1½ teaspoon salt or to taste
- 6 tablespoons raisins or sultanas
- 800 millilitre (3⅓ US cups) water
Instructions
- Add all the ingredients and water to a large lidded saucepan, then give it a quick stir.We highly recommend using a cast iron casserole dish (Dutch oven), but any lidded saucepan will do.
- Bring the water to a gentle simmer over medium heat. Once the butter has melted, reduce the heat to the lowest setting. Give it another quick stir.
- Cover the saucepan with the lid and leave to simmer undisturbed over low heat for 12 minutes.
- After 12 minutes, take a quick look to see if all the water has been absorbed. If not, simmer for a few minutes longer.
- Remove the saucepan from the heat and keep the lid on tightly. Let it rest undisturbed for an additional 10-15 minutes.
- Fluff up the cooked rice with a fork and serve warm with bobotie or any other main of your choice.
Cup of Yum
Notes
- Always rinse your rice in a sieve until the water runs clear - this removes excess starch and ensures it cooks up to fluffy, golden perfection!
- For the best results, use a large saucepan with a tight-fitting lid, as this helps build steam and evenly cook the rice.
- If you do not have Basmati rice to hand, plain long-grain rice will work just as well
- You can use normal sugar instead of castor sugar
- No ground cinnamon? You can add one cinnamon stick to the pot which can be removed once the rice is cooked.
Nutrition Information
Calories
347kcal
(17%)
Carbohydrates
63g
(21%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
469mg
(20%)
Potassium
216mg
(6%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
251IU
(5%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 347
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 469mg | 20% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.