Known as geelrys, this golden rice has long been part of Cape Malay cooking and has become a staple in homes across the country.
Few side dishes announce a South African Sunday lunch quite like a bowl of yellow rice with raisins.
The moment the lid comes off the pot, the scent of cinnamon and turmeric fills the kitchen, and suddenly roast chicken, bobotie or a rich curry feels incomplete without it.
Known as geelrys, this golden rice has long been part of Cape Malay cooking and has become a staple in homes across the country.
Its appeal lies in the balance: the turmeric brings earthy warmth, the cinnamon adds gentle spice, and the raisins provide little bursts of sweetness that work surprisingly well with savoury dishes.
