How To Make Rice Yogurt Recipes

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CRISPY RICE



Crispy Rice image

Provided by Ayesha Curry

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 cups basmati rice
2 tablespoons plain yogurt
1 tablespoon butter, melted, plus 1 tablespoon
1 tablespoon vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sumac, optional

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.

EASY HOMEMADE YOGURT



Easy Homemade Yogurt image

This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Provided by ParsiCook

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     DIY

Time 6h45m

Yield 16

Number Of Ingredients 2

1 gallon 2% milk
1 cup plain yogurt with active cultures

Steps:

  • Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
  • Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
  • Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g

YOGURT RICE



Yogurt Rice image

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

1 cup jasmine rice
2 cups water
1 tablespoon ghee (clarified butter)
1 dried red chile pepper, broken in half
1 teaspoon black mustard seeds
½ teaspoon ground turmeric
4 fresh curry leaves
1 pinch asafoetida powder
¼ cup milk
1 cup plain yogurt
salt to taste

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

YOGURT RICE



Yogurt Rice image

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

1 cup long-grain rice
2 cups water
1 teaspoon brown mustard seeds
2 teaspoons mung dal
nonstick cooking spray
1/2 teaspoon oil
1 serrano chili, minced
1 tablespoon gingerroot, minced
1/4 cucumber, peel, seed and mince
2 cups plain nonfat yogurt
1/2 cup nonfat milk
1 teaspoon salt
1/4 cup cilantro, minced

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.

HOW TO MAKE RICE MILK



How to Make Rice Milk image

A quick and easy 2-ingredient way to make homemade rice milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!

Provided by Minimalist Baker

Categories     Beverage

Time 2h15m

Number Of Ingredients 7

3/4 cup uncooked long grain white rice*
4 cups water ((use less water for thicker, creamier milk!))
1 pinch salt
1 whole date, pitted ((optional // for sweetness // or 1 Tbsp (15 ml) maple syrup))
1/2 tsp vanilla extract ((optional))
2 Tbsp cocoa or cacao powder for "chocolate milk" ((optional))
1/4 cup fresh berries for "berry milk" ((optional))

Steps:

  • Soak rice in 2 cups (amount as original recipe is written // adjust if altering batch size) very hot (not boiling water) for 2 hours. The rice should be soft but still very raw - you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
  • Add water, salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.
  • Scoop out a small sample with a spoon to test sweetness. If it's not sweet enough, add more dates.
  • Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. In my experience, it benefits from a double strain. Some nut milk bags let too much residue through.
  • Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!

Nutrition Facts : ServingSize 1 half-cup servings, Calories 34 kcal, Carbohydrate 7.5 g, Protein 0.7 g, Fat 0.1 g, Sodium 4 mg, Fiber 0.1 g, Sugar 0.01 g, UnsaturatedFat 0.03 g

CURD RICE



Curd Rice image

Provided by Archana Mundhe

Categories     Brunch     Entree     Main Course

Time 45m

Number Of Ingredients 17

1 cup rice (sona masoori or other short grain white rice)
3¼ cup water
3 cups yogurt (full fat suggested )
½ cup water (to stir in along with yogurt )
2 teaspoon kosher salt (add more if required )
2 tablespoon oil
1 tablespoon mustard seeds
¼ teaspoon hing (optional)
1 tablespoon urad daal (optional)
1 to 2 green chilies chopped
1 to 2 teaspoons ginger (grated, optional)
10 curry leaves (chopped )
¼ cup cilantro chopped
1 cucumber diced
1 cup pomegranate seeds
1 carrot grated
1 cup grapes sliced

Steps:

  • Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop, this may take 2 to 3 minutes. Add hing and urad daal. Cook for another minute as the daal turns golden brown. Turn the saute mode off and add green chilies, curry leaves and ginger. Stir for a minute and then take the tempering out in a bowl and reserve.
  • Rinse and drain the rice. Add rice and water to the Instant Pot insert. Close the lid with pressure release valve to sealing. Press the rice button and allow 10 minutes natural pressure release.
  • Open the Instant Pot and take the rice out in a serving bowl and allow the rice to cool down.
  • Once the rice is luke warm, mash it with the back of a spatula and then stir in yogurt, water and salt. Mix well. Stir in the reserved tempering and mix well. Enjoy warm with your choice of topping.

Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 869 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

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