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Indian · Dinner

Curd Rice

VegEasy

Diet: Veg

Cook white rice until very soft. Cool it before adding yogurt and a mustard-seed tempering.

Prep
10 min
Cook
25 min
Cool
15 min
Total
50 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of curd rice
Pomegranate, papad and dried chili in the photograph are not included in this recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Liquids

Seasoning and finishing

Equipment

Sieve; saucepan with lid; wide shallow bowl; small frying pan; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cook the rice · About 25 min

  1. Rinse 120 ml uncooked white rice in the sieve.
  2. Put the drained rice and 480 ml water in the saucepan.
  3. Bring the water to a boil.
  4. Reduce the heat to low.
  5. Cover loosely.
  6. Simmer for 20–25 minutes.

    Check: The rice should be very soft and most water should be absorbed.

  7. Mash the rice lightly with the spoon.

Cool and mix · About 15 min

  1. Stir 120 ml whole milk into the rice.
  2. Spread the rice in the shallow bowl.
  3. Cool for about 15 minutes.

    Check: The rice should feel lukewarm rather than hot before yogurt is added.

  4. Fold in 120 ml plain yogurt, 2 tbsp finely chopped cucumber, 1 tbsp finely grated carrot, 1 tbsp chopped coriander and ½ tsp salt.

Make the tempering · About 2 min

  1. Heat 2 tsp neutral oil in the frying pan over medium heat.
  2. Add ½ tsp mustard seeds.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 1 tsp urad dal and 1 tbsp cashews.
  5. Stir for 1–2 minutes.

    Check: The dal and cashews should turn pale gold.

  6. Add 1 tsp finely chopped ginger, 1 whole finely chopped green chili, 8 leaves curry leaves and ⅛ tsp asafoetida carefully.
  7. Stir for 20 seconds.
  8. Pour the tempering over the yogurt rice.
  9. Fold gently to combine.
  10. Serve promptly.

Tips

  • The pictured pomegranate, papad and dried chili are serving variations, not required ingredients.

Substitutions

  • Use unsweetened coconut yogurt for a different vegan version.

Storage

  • Divide Curd Rice into small, shallow portions for cooling. Refrigerate Curd Rice promptly, ideally within one hour, and finish it within 24 hours.
  • For Curd Rice, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Curd Rice while reheating and add a little water.

Make ahead

  • Cook rice ahead only within the rice storage limit; add yogurt after cooling.

FAQ

Can I add yogurt to hot rice?

Let rice cool first so yogurt does not split.

Why does it thicken?

Rice continues absorbing moisture; loosen with safe chilled yogurt or a little water.

How should I store curd rice?

Divide Curd Rice into small, shallow portions for cooling. Refrigerate Curd Rice promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Raks Anand: Curd Rice Recipe | Thayir Sadam | Yogurt Rice.

Stovetop adaptation; omits optional mango and butter and includes cooling before yogurt.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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