Yellow rice

Aghani lamb kebab and yellow rice
Lomo saltado served with arroz amarillo (yellow rice) in Peruvian cuisine

Yellow rice is a traditional yellow-colored rice dish in Spanish, Cuban, Caribbean, Afghan, Indian, Sri Lankan and Indonesian cuisines (where it known as nasi kuning).

Yellow rice is usually made by mixing white rice and onions while annatto, saffron[1] or turmeric is used to give the yellow color.[2] South African yellow rice, with its origins in Cape Malay cuisine, is traditionally made with raisins, sugar, and cinammon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries.[3][4]

Yellow rice is also consumed in Sri Lanka where it is known as kaha buth and draws from both Indonesian and Sri Lankan influences.[5][6]

See also

References

  1. ↑ Arroz Amarillo con Achiote (Yellow Rice) by DK December 11, 2009 Chef in You
  2. ↑ "Yellow Rice". Bon Appétit (web page hosted on Epicurious). September 2005. Retrieved 16 March 2014.
  3. ↑ "Yellow Rice". Retrieved 23 Sep 2017.
  4. ↑ "South African Yellow Rice". Retrieved 23 Sep 2017.
  5. ↑ http://www.youngmelayu.com/p/the-culinary-prowess-and-expertise-of.html
  6. ↑ https://books.google.com.au/books?id=eFRzBgAAQBAJ&printsec=frontcover#v=onepage&q&f=false

Notes

  • Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. Running Press. pp. 185–186. ISBN 1568582447.
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