Yellow rice is a traditional yellow-colored rice dish in Iranian, West Asian, 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]orturmeric.[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]
InSri 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]
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