While Yogurt Rice is a very simple dish and most of you might scoff at my post for handing out a recipe for it (Why do I need a recipe? All I need is yogurt and rice!). Na-ah, the perfect yogurt rice has no lumps in it, is not sour, not dry, is creamy, has the perfect balance of salt and spice and soothes a weary mind like the sound of the ocean playing from a baby sound machine!

Yogurt Rice, Curd Rice

I am the biggest fan of yogurt and I can eat it with almost anything. There is no need to hunt for ways you can take in probiotic bacteria. Just ensure you have a serving of yogurt on a daily basis and let your body work like a clock!

Yogurt Rice, Curd Rice

This recipe for yogurt rice has a special ingredient-fresh ginger juice; a wonderful flavor inducer. Did I tell you that Yogurt Rice can alleviate most stomach ailments? Try this recipe and I assure you that you will be coming back to visit this recipe soon again!  (Confession: I like a spoon of sinfully spicy pickle as a side with mine)

Yogurt Rice, Curd Rice



Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves: 2-4



    For the Rice
  • 1/2 cup rice
  • 2 cups water
  • 3/4 cup yogurt
  • 1/2 cup milk (cold) - Add as required
  • 1/4 cup cream (cold)
  • 1/8 cup fresh ginger juice (2 inch ginger piece)
  • Salt to taste
  • For tempering
  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • 1 tsp Urad dal (split black gram)
  • 1 tsp cumin seeds (Jeera)
  • 3-4 curry leaves
  • 4-5 whole red chilies broken into 1 inch pieces
  • 1 green chili finely chopped
  • For Garnish
  • 2 tsp oil
  • 1 cup julienned onions
  • 1 tbsp chopped cilantro (coriander)


  1. Cook the rice with water in a pressure cooker/rice cooker. Rice cookers consume more water than pressure cookers. Make sure you adjust accordingly. The rice has to be super soft when cooked.
  2. Meanwhile roast the onions until caramelized in a wide bottom sauté pan using 2 tsp of oil.
  3. Grate 2 inch piece of ginger and add about 1/8 cup water and let it soak.
  4. Mash the rice and set aside to cool (Mash when hot to avoid lumps in the rice).
  5. Heat the oil for tempering. Add the mustard seeds and allow them to crackle.
  6. Add urad dal and let them turn golden.
  7. Add cumin seeds, curry leaves, chopped green chili and red chilies. Cook fo 1/2 a min and turn off the heat.
  8. Add the tempering to the rice.
  9. Strain the ginger and add the ginger juice into the bowl of rice. Add the yogurt and mix.
  10. Add milk as required. It depends on the consistency you want. Remember you still have the cream to be added.
  11. Add the salt and cream and mix well.
  12. Garnish with chopped cilantro and caramelized onions. A perfect end to a perfect meal!

My Take:

Skip the green chili and add only 1 red chili if you are making this to soothe a stomach ailment.

Skip the cream and use low fat yogurt and skimmed milk for a low-cal version.

Use pre-fried onions from a box to cut cooking times.

Yummily Yours'


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