Yogurt Rice Recipe

Name: Yogurt Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber.
4
Combine yogurt, milk and salt. Lightly stir into rice with fork.
5
Sprinkle with cilantro.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup long-grain rice, 2 cups water, 1 teaspoon brown mustard seeds, 2 teaspoons mung dal, and more.

Yes, Yogurt Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yogurt Rice

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