Yogurt Rice
This classic yet simple rice dish serves as the perfect comfort food on any given day.
Servings: 4
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 1 cup raw rice (I like to use Sona Masoori or Long Grain rice)
- 3 cups water
- 1 cup yogurt
- 1 cup milk (I like to use whole milk)
- 1 cup ice cubes
- 1 tsp mustard seeds
- 1 tsp urad dhal (optional)
- 1 tsp channa dhal
- 2 dry red chilies (adjust to taste)
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 6 curry leaves
- 1 tbsp oil
- salt to taste
Instructions
- In a pressure cooker, wash rice and add water (Rice: Water ratio is 1:3). Cook for two whistles.
- Once pressure is released, open the lid and mash the cooked rice.
- Pour in cold milk and add ice cubes to the rice and let it cool.
- When it has cooled, add yogurt to the mashed rice. Add salt to taste and mix well.
- To prepare the tempering, add oil in a pan. Once hot, add mustard seeds, urad dhal, channa dhal, red chilies, and asafoetida.
- Once mustard seeds start to crackle, add curry leaves.
- Pour the tempering over the rice and mix.
- Serve with pickle or side dish of your choice.
Notes
- Add more milk if yogurt is sour.
- Add more yogurt if you can still taste the milk.
- Add water if the consistency is thick.
- If using an Instant Pot: Cook rice for 6 minutes on high pressure