Yogurtrice Recipes

YOGURT RICE

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.

YOGURT RICE

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.

YOGURT-RICE PILAF

Steps:

• Place rice in 1 1/2-quart saucepan; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; return to saucepan.
• Heat rice and 1 1/2 cups cold water to boiling, stirring once. Reduce heat to medium-high; cook uncovered 5 to 6 minutes, stirring occasionally, until almost all water has evaporated.
• Reduce heat to low; cover; cook 5 minutes. Remove from heat; let rice stand covered 10 to 15 minutes.
• Meanwhile, in 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops; remove from heat.
• In medium bowl, mix remaining ingredients. Stir in oil mixture. Add cooked rice; toss well.

STUCK-POT RICE WITH YOGURT AND SPICES

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.

JAMIE OLIVER'S HOMEMADE YOGURT

Steps:

• Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
• Place in the fridge to chill; it will keep for 1 week.

CURRIED RICE WITH YOGURT

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.