Thursday, April 23, 2009

Curry Yogurt Rice

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The weather around Northern California has finally cooled down enough to eat anything other than salad. Today, I turn some leftover Basmati rice into crispy curry yogurt rice.
  • 1 1/2 cups of cooked Basmati rice
  • 1 tablespoon of curry powder
  • 1/4 cup of yogurt (I used kefir instead)
  • 1/4 cup of canola oil
  • 1 lime, zested and juiced
  • salt and pepper to taste
Whisk together 2 tablespoons of canola oil, curry powder, lime zest, lime juice, salt and pepper in a medium bowl. Stir in Basmati rice and coat the grains. Add the remaining oil to a medium Dutch oven over medium high heat. Pour rice mixture into the pot and spread it evenly in the pot. Cook for 3 to 5 minutes or until the spices are fragrant. Cover the pot and turn the heat to low. Cook for 30 minutes.

This recipe is adapted from Mark Bittman's How to Cook Everything Vegetarian. I've wanted to try this oddball recipe for some time now because I thought the yogurt would curdle and become grainy. But instead, the rice is very fluffy and soft with a hit of curry. And the crispy grains of rice really add interest to this otherwise simple dish.


  1. This is so right up my alley! Curry plus rice plus crispy equals wonderful:D

  2. You should definitely try this recipe. Maybe mix in some chopped mint or parsley at the end to add a little herb freshness.