Geelrys (yellow rice) is great with bobotie and curry. Its other name, begrafnisrys (funeral rice) comes from the fact that it was always part of the meal served after funerals, a tradition of both the Dutch and the Cape Malays.

Ingredients

　　250 ml (1 cup) rice

　　60 ml (1/4 cup) seedless raisins

　　6 whole cloves

　　5 ml (1 teaspoon) salt

　　2 ml (1/2 teaspoon) turmeric

　　1-2 thin slices green (fresh) ginger

　　625 ml (2 1/2 cups) cold water

　　30 g (30 ml) (2 tablespoons) butter

　　Combine the rice, raisins, cloves, salt, turmeric, ginger and water in a medium saucepan. Cover and simmer gently until the rice is tender and all the liquid has been absorbed. Add the butter, fluff up with a fork and discard the ginger. Tip into a warm bowl and serve hot.

　　Reprinted with permission from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman ©1998 S&S Publishers