YOGURT RICE
This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell.
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
- Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 48 g, Cholesterol 13.1 mg, Fat 5.2 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 76.2 mg, Sugar 5.1 g
CRISPY RICE
Provided by Ayesha Curry
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil.
- Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.
- Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.
- Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.
- Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.
- Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.
STUCK-POT RICE WITH YOGURT AND SPICES
Rice isn't actually "ruined" when it sticks to the bottom of the pot. Indeed, in a lot of places and across the Middle East, stuck-pot rice is encouraged for its sticky, crusty deliciousness. This is a dead-easy way to cook it, before serving with yogurt and spices. It's homey and delicious, beautiful and fragrant, all at once.
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 55m
Yield 4 to 6 servings.
Number Of Ingredients 7
Steps:
- Fill a medium pot with lightly salted water, and bring to boil. Stir in rice, return to boil and lower heat so water is at a lively simmer. Cook undisturbed 5 minutes; drain, and set aside. Rice will be only partly done. Season to taste with salt and pepper.
- In a large mixing bowl whisk together 2 tablespoons oil, the yogurt, lime juice and curry powder. Season to taste with salt and pepper, and whisk until smooth. Add rice, and toss gently to coat with yogurt mixture.
- Put 2 remaining tablespoons oil in a large heavy-bottom pot with tight-fitting lid, and turn heat to medium-high. Add rice mixture, pressing it down in pan with fork. Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Mixture will sizzle immediately.
- When rice and spices are fragrant - in 3 to 5 minutes - turn heat down very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned. Remove from heat, and let sit 5 minutes more.
- Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Season to taste with salt and pepper, and serve immediately.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 161 milligrams, Sugar 1 gram
YOGURT RICE
Make and share this Yogurt Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.
- While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.
- Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber.
- Combine yogurt, milk and salt. Lightly stir into rice with fork.
- Sprinkle with cilantro.
CURRIED RICE WITH YOGURT
_Pulissery_ This is the ultimate Keralan rice dish - sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).
Provided by Michael Roberts
Yield Makes 6 side-dish servings
Number Of Ingredients 15
Steps:
- Stir together coconut and 1/4 cup water in a bowl and let soak at room temperature until all of water is absorbed, about 1 hour.
- Wash rice in several changes of cold water until water runs clear, then drain well in a sieve. Bring rice and 2 1/4 cups water to a boil in a 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff gently with a fork, then keep covered.
- While rice is cooking, simmer cucumber, green chile, chile powder, turmeric, and remaining 1/2 cup water in wok, uncovered, stirring frequently, until liquid is evaporated and mixture is dry, 10 to 15 minutes. Add cumin and reconstituted coconut, stirring until combined well, and reduce heat to moderately low. Add yogurt and cook, stirring constantly, until just heated through. (Do not let boil.)
- Immediately fold rice and yogurt mixture together gently in a large bowl until combined well, being careful not to break rice, then transfer to a shallow serving dish.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add fenugreek and cook, stirring, until a shade darker, 30 seconds to 1 minute. Add curry leaves (oil will splatter) and cook, stirring, 30 seconds. Add chile and cook, stirring, until chile turns a shade darker, about 30 seconds.
- Pour hot oil mixture evenly over rice and serve immediately.
BANANAS AND YOGURT RICE (YOGHURT)
Make and share this Bananas and Yogurt Rice (yoghurt) recipe from Food.com.
Provided by princess buttercup
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Peel then Mash Banana with fork.
- Mix with Rice and Yogurt.
- (can be pureed for smoother texture).
Nutrition Facts : Calories 114.3, Fat 0.9, SaturatedFat 0.4, Cholesterol 2, Sodium 8.1, Carbohydrate 27.1, Fiber 2.7, Sugar 13.1, Protein 1.9
More about "yogurt rice recipes"
YOGURT RICE RECIPE - KHUSHBU SHAH | FOOD & WINE
From foodandwine.com
Servings 2Total Time 1 hrCategory Rice
- If using cooked rice, skip step 1, and proceed to step 2.) Place uncooked rice in a small colander. Rinse under cold water, using your fingers to move rice around in colander, until water runs clear, about 1 minute. Drain well. Transfer rice to a small saucepan, and add 1 1/2 cups water; bring to a boil over high. Stir once; cover and reduce heat to low. Gently simmer until water is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Spread rice evenly on a rimmed baking sheet; let cool to just slightly warmer than room temperature, about 20 minutes.
- Divide rice evenly between 2 shallow bowls. Add 1/4 cup yogurt and 2 tablespoons milk to each bowl; gently stir until combined. Stir in salt to taste, and set aside.
- Heat oil in small saucepan over medium until shimmering, about 3 minutes. Add urad dal and mustard seeds; cook, stirring constantly, 15 seconds (mixture will sizzle). Add chiles and, if using, curry leaves; cook, stirring constantly, until dal turns light brown and curry leaves become almost translucent, about 45 seconds. Immediately pour hot mixture (tadka) evenly over prepared yogurt rice.
YOGURT RICE | KITCHN
From thekitchn.com
WHEN THE WORLD MAKES NO SENSE, I EAT YOGURT RICE
From foodandwine.com
Estimated Reading Time 3 mins
YOGURT RICE RECIPE - TODAY.COM
From today.com
5/5 (1)Category Side Dishes
CREAMY RICE PUDDING WITH YOGURT (DAIRY-FREE, GLUTEN-FREE, VEGAN)
From daringgourmet.com
RICE COOKER YOGURT - THE EASIEST RECIPE YOU’LL FIND!
From nibblers-kitchen.com
CURD (YOGURT) RICE RECIPE - HEALTHY INDIAN
From healthy-indian.com
CURD RICE | RICE WITH YOGURT RECIPE CULTURED PALATE
From myculturedpalate.com
PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (TACHIN JOOJEH)
From panningtheglobe.com
THIS SIMPLE YOGURT RICE IS MY ULTIMATE COMFORT FOOD
From eatingwell.com
AUTHENTIC CURD RICE (THAYIR SADAM) RECIPE - SIMMER TO SLIMMER
From simmertoslimmer.com
IT'S YOGURT. IT'S RICE. BUT THIS INDIAN STAPLE IS SO MUCH MORE.
From hithaonthego.com
CAN YOU MAKE YOGURT IN A RICE COOKER? - MY BUDGET RECIPES
From mybudgetrecipes.com
YOGURT RICE RECIPE RECIPE | EATINGWELL
From eatingwell.com
LABANIYEH BIL RUZ (GARLICKY YOGURT AND RICE PORRIDGE) RECIPE
From seriouseats.com
YOGURT RICE | SOUTH INDIAN CURD RICE - MINISTRY OF CURRY
From ministryofcurry.com
ASSYRIAN YOGURT RICE (GIRDOO) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
HOW TO MAKE YOGURT-COVERED FOOD - LEAFTV
From leaf.tv
YOGURT RICE
From sallyzim.com
22 HEALTHY DINNER RECIPES WITH YOGURT AS THE STAR - BON APPéTIT
From bonappetit.com
CRISPY, STICKY RICE WITH YOGURT | BON APPéTIT
From bonappetit.com
HOW TO MAKE PADMA LAKSHMI'S YOGURT RICE | HEALTH.COM
From health.com
YOGURT | THE NUTRITION SOURCE | HARVARD T.H. CHAN SCHOOL OF PUBLIC …
From hsph.harvard.edu
YOGURT RICE WITH CUMIN AND CHILE RECIPE | MYRECIPES
From myrecipes.com
CURD OR YOGURT RICE BENEFITS AND RECIPE - THE LITTLE SHINE
From thelittleshine.com
CAN YOU MAKE YOGURT IN AN AROMA RICE COOKER? IT’S VERY EASY TO DO
From bestunder250.com
PICNIC YOGURT(CURD) RICE RECIPE | CHEFDEHOME.COM
From chefdehome.com
SOUTH INDIAN YOGURT RICE (THAYIR SADAM) WITH TEMPERED SPICES
From cumin-nature.com
THE 7 BEST PLACES IN SINGAPORE TO GET CREAMY, RICE ... - SG MAGAZINE
From sgmagazine.com
CURD RICE RECIPE (INDIAN YOGURT RICE) - EATING RICHLY
From eatingrichly.com
ARE RICE YOGHURT DRINKS THE NEW CRAZE? | SBS FOOD
From sbs.com.au
CURD RICE RECIPE | THAYIR SADAM - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CURD RICE (INDIAN RICE WITH YOGURT) RECIPE - SERIOUS EATS
From seriouseats.com
YOGURT RICE (CURD RICE, MOSARANNA) - MANJULA'S KITCHEN - INDIAN ...
From manjulaskitchen.com
NOW TRENDING: PURPLE RICE YOGURT DRINKS
From internationalfrozenyogurt.com
HOW TO MAKE PADMA LAKSHMI'S YOGURT RICE - FOOD52
From food52.com
THE YOGURT DIET: WEIGHT LOSS FACT OR FICTION? - HEALTHLINE
From healthline.com
YOGURT RICE PUDDING - THE BIG SWEET TOOTH
From thebigsweettooth.com
WHY BUTTERMILK RICE > YOGURT RICE - UPGRADE MY FOOD
From upgrademyfood.com
RICE AND YOGURT - TASTE OF BEIRUT
From tasteofbeirut.com
YOGURT RICE | WIRALKING: VIRAL NEWS | TRENDING NEWS | TECHNOLOGY …
From wiralking.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #rice #asian #indian #dietary #pasta-rice-and-grains #long-grain-rice #number-of-servings
You'll also love