South Indian · serves 2

Curd Rice

Ten minutes, cooling, and it never feels like a compromise.

10 min Easy Vegetarian

Ingredients

  • 2 cups cooked rice, slightly overcooked
  • 1.5 cups curd
  • 1/4 cup milk
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 2 dried red chillies
  • 1 inch ginger, grated
  • 2 tbsp oil
  • Pomegranate (optional)

Method

  1. Mash the warm rice slightly with the back of a spoon, let it cool to room temperature.
  2. Mix in curd, milk and salt. Never add curd to hot rice — it splits.
  3. Tadka: mustard seeds, curry leaves, red chillies, ginger in hot oil.
  4. Pour over and fold in.
  5. Pomegranate on top if you want to feel fancy. Pickle on the side.

Questions people ask about Curd Rice

How long does Curd Rice take?

About 10 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Curd Rice?

Mix in curd, milk and salt. Never add curd to hot rice — it splits.

What can I use instead of rice in Curd Rice?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Curd Rice ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Curd Rice vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Curd Rice?

Pickle on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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