Curd Rice
30 min526 kcal 2 servingsEasy
Nutrition per serving
526kcal
Protein18g
Carbs98g
Fat9g
Fiber6g
Flavor profile
Spice
Richness
Ingredients
2 servingsContains: dairy
Method
- 1Rinse basmati rice under cold water until the water runs clear, then soak in water for 20 minutes.
- 2Drain the soaked rice and transfer to a pot with 400 ml water and a pinch of salt.
- 3Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
- 4Remove from heat and let the rice sit, covered, for 5 minutes. Fluff gently with a fork.
- 5In a small bowl, mix curd (yogurt) with 100 ml water to make it smooth and slightly thin.
- 6Add the curd mixture to the cooked rice and stir well to combine. Ensure no lumps remain.
- 7Heat 15 ml ghee in a small pan over medium heat. Once hot, add mustard seeds and let them splutter.
- 8Add chopped curry leaves and sauté for 10 seconds until fragrant.
- 9Pour the tempering over the curd rice and mix gently to distribute the flavor.
- 10Cover and let the rice rest for 5 minutes to absorb the tempering’s aroma.
- 11Serve chilled or at room temperature, garnished with a few fresh curry leaves if desired.
Frequently asked
Curd Rice has about 526 kcal per serving — roughly 18g protein, 98g carbs, and 9g fat.
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Curd Rice is gluten free, jain, veg.
Curd Rice contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
