Yellow rice for Bobotie (Geelrys)

Add all the ingredients and water to a large lidded saucepan, then give it a quick stir.
We highly recommend using a cast iron casserole dish (Dutch oven), but any lidded saucepan will do.
350 gram (12.4 oz) Basmati rice, rinsed, 60 gram (2.1 oz) butter, 1 tablespoon castor sugar, heaped, 1.5 teaspoon ground cinnamon, 6 Cardamom pods, shelled and seeds crushed in a mortar and pestle , 1 teaspoon turmeric, 6 tablespoons raisins, 1½ teaspoon salt, 800 millilitre (3⅓ US cups) water
Bring the water to a gentle simmer over medium heat. Once the butter has melted, reduce the heat to the lowest setting. Give it another quick stir.
Cover the saucepan with the lid and leave to simmer undisturbed over low heat for 12 minutes.
After 12 minutes, take a quick look to see if all the water has been absorbed. If not, simmer for a few minutes longer.
Remove the saucepan from the heat and keep the lid on tightly. Let it rest undisturbed for an additional 10-15 minutes.
Fluff up the cooked rice with a fork and serve warm with bobotie or any other main of your choice.

Top tips:

Always rinse your rice in a sieve until the water runs clear - this removes excess starch and ensures it cooks up to fluffy, golden perfection!
For the best results, use a large saucepan with a tight-fitting lid, as this helps build steam and evenly cook the rice.
If you do not have Basmati rice to hand, plain long-grain rice will work just as well
You can use normal sugar instead of castor sugar
No ground cinnamon? You can add one cinnamon stick to the pot which can be removed once the rice is cooked.