Vegan Geelrys met Rosyntjies
A beloved Cape Malay staple — fluffy, bright golden rice gently perfumed with warm turmeric, sweetened with plump raisins, and touched with delicate aromatic notes. The perfect balance of savoury depth and gentle sweetness makes this rice wonderfully versatile, pairing beautifully with curries, bredies, and savoury stews. Each grain stays separate, light, and beautifully coloured, offering a burst of flavour and colour on every plate. Prepared entirely plant-based without butter or animal ingredients, preserving all the authentic warmth and cherished tradition.
Shared by semy
Time
30 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Rice & Aromatics;
- 2 cups (400 g) long-grain white rice — rinsed well and drained
- 1 tbsp vegetable oil.. ½ tsp ground turmeric
- 1 small cinnamon stick or ½ tsp ground cinnamon
- 2–3 cardamom pods — lightly crushed (optional)
- 1 tsp sea salt — adjust to taste
- #Sweetness & Liquid;
- ⅓ cup (50 g) raisins or sultanas
- 3½ cups (800 ml) water or vegetable stock
- 1 tsp cane sugar — optional, to balance flavours
👩🍳 Instructions
- 1
Toast the spices: Heat oil in a medium pot over low heat. Add turmeric, cinnamon, and cardamom. Stir gently for 30 seconds until fragrant — do not burn.
- 2
Add rice and coat: Add the rinsed and drained rice to the pot. Stir gently for 1–2 minutes until every grain is evenly coated in the golden spice and oil mixture.
- 3
Simmer the rice: Pour in water or vegetable stock, then add salt, sugar (if using), and raisins. Stir once and bring to a gentle boil. Reduce heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for 15–20 minutes until all liquid is absorbed and rice is tender.
- 4
Rest and fluff: Remove from heat and let stand covered for 5–10 minutes. Remove cinnamon stick and cardamom pods. Fluff gently with a fork to separate grains and distribute the raisins evenly.
- 5
Serve: Serve warm as a colourful, fragrant accompaniment to curries, stews, or savoury dishes.