- Ready in: 30 minutes
- Serves: 6
- Complexity: very easy
- kcal: 262
- 2 cups long grain rice
- 4 cups vegetable stock
- ½ tsp SIDS CRAZY SALT
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 cinnamon stick
- 2 tbsp brown sugar
- ½ cup sultanas or raisins
Place the rice, stock, SIDS CRAZY SALT, sugar, cinnamon, turmeric, sultanas and cinnamon stick in a pot.
Boil for 20 minutes until the rice is cooked.
If there is any excess water, drain it.
Remove cinnamon stick and serve.
Traditionally raisins are mixed into the geelrys to bring some sweetness to the dish. This helps to balance the slightly bitter flavour of the turmeric and gives variation in the texture. If you are not a fan of raisins you can leave them out, or you can replace them with green peas. If you are looking for a bit more crunch you can add some peanuts or cashew nuts.
The geelrys works fantastically as a side dish but with of bit of creativity it can be more than that. You can add any sort of vegetables you want and make it into a standalone vegetarian or vegan dish – ideal for a healthy work lunch. Green peas work well, as do butternut squash or courgette. You can clear out the fridge, such as using thinly cut carrots or bell peppers, turning it into a vibrant dinner.
Serve With Meat
Geelrys is simply great for serving with meat. If you are intending to cook a full blown South African meal, serve denningvleis with it. These two go together like fish 'n' chips! Geelrys is also great for any other type of meat roast or stew. Think of dishes where you would normally serve plain white rice, and you can substitute it with geelrys instead. With the addition of fresh coriander on top, it will work very well with a heavy type of meat such as Indian roast leg of lamb.
Serve With Seafood
Looking at the geelrys, it almost looks like paella only without the fish. Actually there is no reason not to pair fish or seafood the geelrys. A plate of geelrys served with grilled tiger prawns from the barbecue on top will satisfy any seafood lover. Steamed cod, baked seabass or any white fish will be taken to the next level when served with geelrys.
Geelrys can easily be stored for a couple of days in the fridge. You can even freeze it for later use if you don’t eat it all. So, don’t be scared to make a big batch. You can always keep it for later and have an easy side dish ready in no time. In this sense, it is a very practical dish as well as simple to make and extremely versatile.