45 Min
GF
NF
Yogurt Rice
A staple of South Indian cuisine, particularly during sweltering summers, yogurt rice or curd rice in its simplest form is steamed white rice tossed with plain whole-milk yogurt. It is usually eaten cold at the end of a meal to help aid in digestion and cool the palate after eating spicy, warming foods. In its most glorious form, the yogurt rice combination is tempered with ghee, mustard seeds, red chiles, fresh coconut, curry leaves, herbs, nuts, and dry fruits.
There comes a time every summer when the Texas heat cries out for cooling foods like these — that time is now. This version is more like a rice yogurt salad, flavored with saffron, herbs, celery, and lots of tangy seasonings. Keep it tucked away in your refrigerator for 2 to 3 days; the flavors of saffron will only get more luscious and the yogurt rice will make a delicious snack or a side dish.
A staple of South Indian cuisine, particularly during sweltering summers, yogurt rice or curd rice in its simplest form is steamed white rice tossed with plain whole-milk yogurt. It is usually eaten cold at the end of a meal to help aid in digestion and cool the palate after eating spicy, warming foods. In its most glorious form, the yogurt rice combination is tempered with ghee, mustard seeds, red chiles, fresh coconut, curry leaves, herbs, nuts, and dry fruits.
There comes a time every summer when the Texas heat cries out for cooling foods like these — that time is now. This version is more like a rice yogurt salad, flavored with saffron, herbs, celery, and lots of tangy seasonings. Keep it tucked away in your refrigerator for 2 to 3 days; the flavors of saffron will only get more luscious and the yogurt rice will make a delicious snack or a side dish.
45 Minutes
4
Notes & Variations
- Yogurt rice can be made with plain white jasmine or basmati rice. It can also be made with brown rice — here we have used the South Indian red “rose matta” rice, which takes a little longer to cook due to its husk. The amount of water used to cook — and time — will vary depending on which variety of rice is used.
- The amount of yogurt will depend on the rice and on the kind of yogurt you use. If using Greek, it may have to be mixed with some water so the rice does not become too sticky. Brown rice will take more yogurt than white rice. Stay away from nonfat or low-fat yogurt; they will just turn the salad watery.
- Tempering raw lentils in hot oil is a uniquely delicious South Indian technique — use any split lentils you have, yellow, orange or white.
Notes & Variations
- Yogurt rice can be made with plain white jasmine or basmati rice. It can also be made with brown rice — here we have used the South Indian red “rose matta” rice, which takes a little longer to cook due to its husk. The amount of water used to cook — and time — will vary depending on which variety of rice is used.
- The amount of yogurt will depend on the rice and on the kind of yogurt you use. If using Greek, it may have to be mixed with some water so the rice does not become too sticky. Brown rice will take more yogurt than white rice. Stay away from nonfat or low-fat yogurt; they will just turn the salad watery.
- Tempering raw lentils in hot oil is a uniquely delicious South Indian technique — use any split lentils you have, yellow, orange or white.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
Thought you knew yogurt? Think again!
A staple in India used to make batters, drinks, marinades & raitas, most homes make plain yogurt each night for the next day’s use. Here are some other yogurt-infused dishes that will have you asking yourself why you didn't cook with yogurt sooner!
OUR FAVORITE RECIPES
