Yogurt Rice

Name: Yogurt Rice
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch asafoetida powder (optional); 1 teaspoon black mustard seeds; 4 fresh curry leaves; 1 Tbsp ghee (clarified butter); 1 teaspoons ground turmeric; 237 milliliters jasmine rice; 59 milliliters milk; 237 milliliters plain yogurt; 1 dried red chile pepper, broken in half (optional); 4 servings salt to taste; 473 milliliters water

Yogurt Rice might be a good recipe to expand your breakfast recipe box. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 255 calories, 6g of protein, and 7g of fat. This recipe serves 4. A mixture of asafoetida powder, water, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Heat the ghee in a small skillet over medium heat.

Ingredients you will need

Ghee

Equipment you will use

Frying Pan

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.

Ingredients you will need

Black Mustard Seeds

Chili Pepper

Pop

Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.

Ingredients you will need

Asafoetida

Curry Leaves

Turmeric

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.

Ingredients you will need

Yogurt