How to prevent curd rice from turning sour?

Refrigerating curd rice is the best way to keep it from souring too quickly. In addition, adding milk will reduce the amount of sourness in curd rice.

How to prevent curd rice from curdling?

Make sure that the rice is cooled before adding yogurt to the curd rice. This helps prevent any curdling that may occur.

What type of rice to use for curd rice?

Almost any variety of rice like basmati or a short grain rice will be great for curd rice. However, overcooked rice is preferable for this dish to achieve a porridge-y consistency.

What type of yogurt to use for curd rice?

A good quality yogurt is must for curd rice as it is the star of the dish. My preferred yogurt is whole-milk Greek yogurt which is rich, thick, and provides the extra protein needed in my diet.

What to serve with curd rice?

Curd rice pairs really well with spicy Indian pickles like mango or lime pickle or crunchy appalam or papad snacks. In addition, it goes well with Indian potato fry or spiced vegetable dishes.

What goes is the best tadka for curd rice?

Include a combo of mustard seeds, cumin seeds, grated ginger, and curry leaves for the tadka. In addition, you can add freshly chopped chilis for extra heat in your curd rice. To make the curd rice extra rich, make the tadka using ghee instead of oil. You can checkout the exact recipe and quantities down below.

How to prevent curd rice from turning too dry or hard?

As the curd rice sits in the fridge, the rice absorbs more of the liquid causing the curd rice to be dry, hard, or too thick. Simply mix in more yogurt and milk to the rice to refresh it to your preferred consistency before enjoying.

Indian Curd Rice with Tadka

Name: Indian Curd Rice with Tadka
Cook time: 20 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1/2 cup basmati rice uncooked or 1 1/2 cup cooked rice; 1 1/2 cups water; 1 cup Straus Organic Whole Milk Greek Yogurt Plain*; 1/4 cup whole milk; 1 teaspoon kosher salt, plus more to taste; 3 tablespoons ghee or butter; 3/4 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 1/2 teaspoons ginger, freshly grated; 1 fresno or Thai chili, finely chopped; 5-10 curry leaves; Chopped cilantro, as garnish (Optional); Toasted peanuts (Optional)

Description

Indian Curd Rice with a spiced ghee tadka is the most creamy and comforting dish to spruce up that leftover rice in the fridge. It tastes extra decadent with whole-milk Greek yogurt and with a side of potato fry and mango pickle.

Ingredients

Units Scale

1/2 cup basmati rice uncooked or 1 1/2 cup cooked rice
1 1/2 cups water
1 cup Straus Organic Whole Milk Greek Yogurt Plain*
1/4 cup whole milk
1 teaspoon kosher salt, plus more to taste
3 tablespoons ghee or butter
3/4 teaspoon mustard seeds
1 teaspoon cumin seeds
1 1/2 teaspoons ginger, freshly grated
1 fresno or Thai chili, finely chopped
5-10 curry leaves
Chopped cilantro, as garnish (Optional)
Toasted peanuts (Optional)

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Instructions

If you are starting with cooked rice skip this step and proceed to step 2! Rinse rice in a bowl. Use your hands to swish the rice around and help release the starches which will rise to the top of the water. Drain the starchy water and repeat this process until the water is nearly clear while rinsing. Add rice and water to an instant pot or rice cooker and cook on the rice setting for 10-12 minutes. We intentionally add excess water to yield a rice that is slightly “overcooked” and is easily mashable.
Transfer cooked rice to a bowl and allow it to cool. Add yogurt, whole milk, and salt to the rice and lightly mash and mix rice with other ingredients.
Make ghee tadka: In a small saucepan heat ghee on medium heat. Add mustard seeds and cumin seeds to the ghee and sauté for ~1 minute or until the seeds start sizzling and popping in the ghee. Add ginger and chopped chilies and sauté for another 30 seconds or until the ginger gives off its aromatic scent. Add the curry leaves which will pop in the oil and immediately turn off the heat.
Pour the tadka over the yogurt rice and thoroughly mix. Taste the yogurt rice and add additional salt to taste.
Garnish with finely chopped cilantro and toasted peanuts and enjoy.

Notes

Curd rice goes great with mango pickle as well as masala roasted potatoes.

Cook Time: 20
Category: Lunch
Method: Stovetop
Cuisine: Indian

Keywords: Indian Curd Rice with Tadka