Geelrys, or yellow rice, is a classic South African recipe for making regular steamed rice more exciting. This 15-minute recipe gives you golden yellow, fluffy rice with a buttery chicken flavor and a warming turmeric and bay leaf aroma.
It's traditionally served with Cape Malay and other South African classics like bobotie, tomato bredie, denningvleis, and frikkadels.
It naturally goes great with Indian curries like Indian butter chicken and Kerala chicken curry and, Southeast Asian dishes like Thai prawn massaman curry or lamb shank jungle curry.
Some people might not be a huge fan of turmeric, but this yellow rice recipe uses just enough to infuse the rice with that beautiful golden color and mild fragrance.
Getting this recipe right comes down to two things: the correct water-to-rice ratio and cooking time. Use my guide on how to cook rice on the stove without ever ending up with gummy or undercooked rice ever again.
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What is Yellow Rice?
Yellow rice, known as "geelrys" in South Africa, is a traditional side dish featuring white rice cooked in stock, herbs, and spices. The golden color comes from turmeric powder, though you can also use saffron to make it more luxurious, even though it's not traditional.
South African yellow rice originated from Cape Malay cuisine, which is why it goes so well with the local dishes.
Many cultures have their variation of yellow rice. There's kaha buth in Sri Lanka, nasi kuning in Indonesia, and java rice in the Philippines. It's also a staple in Middle Eastern, European, and South American cuisines. Each style comes with its unique recipe and ingredients.
Ingredients
- Rice — Any white rice works, but jasmine and basmati are my favorite, with Basmati taking a slight preference for its ease of cooking.
- Turmeric — This gives the rice its golden color and earthy flavor. A little goes a long way, so don't overdo it.
- Chicken stock — Our main cooking liquid. Nothing can beat homemade chicken stock, but store-bought or even chicken bouillon will work fine. If you are vegan, of course, use vegetable stock or water.
- Butter — Use unsalted so you can control the saltiness of your dish. If you only have salted butter on hand, just cut back the salt to about ¼ teaspoon.
- Bay leaves — This adds a light fragrance and herby flavor to the yellow rice. Remove them before serving.
See the recipe card for quantities.
Instructions
- Wash rice. Put some cold water into the rice, gently swirl with your hand, and pour out the cloudy water. Repeat this process until the water runs clear, usually taking 2 to 3 rinses.
- Mix everything. Add everything into a saucepan or rice cooker.
- Cook rice. Bring to a boil, cover with a lid or foil, and turn to minimum heat. Set a timer for 15 minutes.
- Serve. Once 15 minutes have passed, remove from heat. Let it stand for 3 minutes off the heat, then fluff and serve.
Hint: If using a rice cooker, multiply this recipe by four for the best results.
Serving Suggestions
Yellow rice goes great with any meat — it's a must with South African denningvleis but works just as well with any roasted meat like slow-cooked leg of lamb or a hearty stew. Try it with lamb koftas and yogurt dressing, Moroccan lemon chicken, or aloo chana curry.
It can easily become a full meal without any meat. Toss in some veggies like peas, roasted pumpkin, zucchini, roasted carrots, or peppers for a healthy and tasty rice dish.
If you make a big batch and have leftovers, make a simple chicken fried rice the next day.
Variations and Substitutions
- Aromatics — Add more flavor by sautéing diced onions, minced garlic, or grated ginger and mixing it in with the rice.
- Raisins - Some people like adding raisins for a sweet fruity note. Make sure to soak them in warm water for 10 minutes before adding to the cooked rice.
- Turmeric alternatives — Replace turmeric with saffron. Just remember, saffron is significantly more expensive and has a stronger taste. A little goes a long way.
- Herbs — Instead of bay leaves, try fresh rosemary or thyme.
- Spice blends — To give it a more intense spice flavor, use madras curry powder.
- Vegan — Make it vegan by using vegetable stock like pumpkin stock or plain water instead of chicken broth and butter with non-animal fat like olive oil or coconut oil.
Level it up
If you have the time and want to add a professional touch, do the following:
- Sauté in butter — For more flavor, sauté the rice grains in melted butter before adding the broth.
- Toast the spices — While you're at it, add turmeric to the butter before adding rice. This blooms the flavor and gives better color distribution.
Tips for Success
- Rinse the rice first — This gets rid of powdery starch and makes fluffier rice. Use a strainer under cool water before cooking.
- Set a timer — It's important to cook the rice for the correct amount of time. Use your phone or a kitchen timer.
- Don't peek — Keep the lid on. Removing the lid lets heat and moisture escape, preventing it from cooking properly.
Storage and Reheating
Storage—Leftover yellow rice can be kept for up to 5 days in an airtight container in the fridge.
Freezing — Store for up to 3 months. Thaw the frozen yellow rice overnight in the fridge before reheating.
Reheating — Sprinkle with water or chicken broth, cover with plastic wrap, and heat in the microwave over medium power for 2 to 3 minutes. You can also warm your leftover yellow rice in a saucepan with a splash of water until heated through.
FAQs
Yes, I highly recommend washing your rice before cooking. This removes extra starch and any dirt, so your rice has better texture and flavor.
Yellow rice isn't much healthier than white rice. But it might be slightly better for you because turmeric has anti-inflammatory properties.
Yellow rice gets its color from turmeric. This spice contains a natural yellow compound called curcumin.
There is no variety of rice with a natural yellow color. Adding spices like turmeric or saffron to white rice is how you turn it yellow.
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Recipe
Geel Rys(Yellow Rice)
Ingredients
- 150 grams (1 cups) rice - basmati or jasmine
- 225 grams (1 cups) chicken stock - vegetable stock or water
- 3 grams (½ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) turmeric
- 3 each (3 each) bay leaves
- 25 grams (2 tablespoon) butter - unsalted
Instructions
- Wash rice. Pour some cold water into the rice, gently swirl with your hand, and pour out the cloudy water. Repeat this process until the water runs clear, usually taking 2 to 3 rinses.
- Mix everything. Add everything into saucepan or rice cooker.
- Cook rice. Bring to a boil, cover with lid, and turn to minimum heat. Set timer for 15 minutes.
- Serve. Once 15 minutes have passed, remove from the heat. Let it stand for 3 to more minutes and serve.
Notes
- Use vegetable stock or plain water instead of chicken broth and butter with non-animal fat like olive oil or coconut oil.
- Rinse the rice first — This gets rid of powdery starch and makes fluffier rice. Use a strainer under cool water before cooking.
- Set a timer — It's essential to cook the rice for the correct amount of time. Use your phone or a kitchen timer.
- Don't peek — Keep the lid on. Removing the lid lets heat and moisture escape, preventing it from cooking properly.
- Storage—Leftover yellow rice can be kept for up to 5 days in an airtight container in the fridge.
- Freezing — Store for up to 3 months. Thaw the frozen yellow rice overnight in the fridge before reheating.
- Reheating — Sprinkle with water or chicken broth, cover with plastic wrap, and heat in the microwave over medium power for 2 to 3 minutes. You can also warm your leftover yellow rice in a saucepan with a splash of water until heated through.
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