Easy Yogurt Rice Recipe: A Cooling Summer Dish

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon ghee (clarified butter)
• 1 dried red chile pepper, broken in half
• 1 teaspoon black mustard seeds
• 0.5 teaspoon ground turmeric
• 4 fresh curry leaves
• 1 pinch asafoetida powder
• 0.25 cup milk
• 1 cup plain yogurt
• salt to taste

Instructions

1. In a saucepan, bring rice and water to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, or until the rice is tender and fully cooked.
2. In a small skillet over medium heat, melt the ghee. Add the broken chile pepper and cook until fragrant, about 30 seconds. Stir in the black mustard seeds and cook until they begin to pop, approximately 30 seconds more. Remove from heat, then stir in the turmeric, curry leaves, and asafoetida powder.
3. In a large bowl, whisk together the milk, yogurt, and spice-infused ghee until smooth and well combined. Gently fold in the cooked rice until evenly mixed. Season with salt to taste, and allow the yogurt rice to cool to room temperature before serving. Enjoy!

Nutrition

• Calories: 271 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 5 g
• Sodium Content: 76 mg
• Protein Content: 8 g
• Cholesterol Content: 13 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g