The Yellow rice is a traditional yellow-colored rice dish in Iranian, Middle East, Moroccan, [1] Ecuadorian, Peruvian, [2] Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian cuisines. It is made using white rice turned yellow by annatto, saffron [3] or turmeric. [4]
South African yellow rice, with its origins in Cape Malay cuisine, influenced by Indonesian cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. [5] [6]
In Sri Lanka, it is known as kaha buth and draws from both Indonesian and Sri Lankan influences. [7] [8]
In Indonesia it is known as nasi kuning . [9] In the Philippines, rice dishes cooked with turmeric include kuning and sinigapuna . [10] [11] [12] [13]
