Milk Street Community

Indian Yogurt Rice

Name: Indian Yogurt Rice
Cook time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 4 cups cooked white rice; ½ cup whole milk; ½ cups whole-milk plain yogurt; Kosher salt; ¼ cup ghee or neutral oil; 10 curry leaves (optional); 2 teaspoons black, brown or yellow mustard seeds; 1 teaspoon cumin seeds; 2 scallions, chopped

4 Servings

15 minutes

Free

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When he has leftover rice, Milk Street Facebook Community member Patrick Owen Chadd of Sicklerville, New Jersey, makes thayir sadam, or South Indian yogurt rice (also known as curd rice). He uses a combination of whole milk and yogurt to get just the right consistency and says that though he prefers the rice warm, it also can be eaten at room temperature or even cold. A spoonful of tarka—aromatics bloomed in hot ghee, butter or oil—added just before serving gives the dish a heady fragrance and rich, spicy flavor. Curry leaves, used to make the tarka, have an inimitable taste and aroma; if you cannot find them (they’re sold fresh or frozen in most Indian grocery stores), simply leave them out. The rice will still be terrifically tasty. Other common garnishes for yogurt rice include pomegranate arils, shredded carrots, diced cucumbers and Indian lime pickle.

4

Servings

Tip

Don’t use nonfat or low-fat yogurt, as the flavor is too lean and the yogurt will separate when cooked with the rice.

15 minutes

4 cups cooked white rice

½ cup whole milk

½ cups whole-milk plain yogurt

Kosher salt

¼ cup ghee or neutral oil

10 curry leaves (optional)

2 teaspoons black, brown or yellow mustard seeds

1 teaspoon cumin seeds

2 scallions, chopped

Ingredients

4

cups cooked white rice
½

cup whole milk
½

cups whole-milk plain yogurt
Kosher salt
¼

cup ghee or neutral oil
10

curry leaves (optional)
2

teaspoons black, brown or yellow mustard seeds
1

teaspoon cumin seeds
2

scallions, chopped

Directions

01

In a large saucepan over medium, combine the rice and milk. Cook, stirring often, until the rice has absorbed the milk, about 5 minutes. Stir in the yogurt and 1 teaspoon salt, then cook, stirring often, until thick and creamy, about 3 minutes. Remove from the heat and set aside.
02

In a small saucepan over medium-high, combine the ghee, curry leaves (if using), mustard seeds and cumin seeds. Cook, swirling the pan, until the spices are toasted and the mixture is aromatic, 1½ to 2 minutes. Off heat, remove and discard the curry leaves, then swirl in the scallions.Divide the rice mixture among individual bowls and spoon the ghee mixture over the top.