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 made yellow with annatto, saffron ^[3] or turmeric, ingredients used to give the rice its yellow color. ^[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]}

See also

• Golden rice – A genetically modified variety of Oryza sativa rice that is golden-colored
• Java rice - also called "yellow fried rice", a Filipino fried rice dish with annatto or turmeric
• List of rice dishes
•   Food portal

References