Basmati Rice with Ginger-Seasoned Yogurt
If you have about 45 minutes to spend in the kitchen, Basmati Rice with Ginger-Seasoned Yogurt might be a spectacular gluten free and lacto ovo vegetarian recipe to try. For 91 cents per serving, you get a side dish that serves 4. One portion of this dish contains roughly 5g of protein, 10g of fat, and a total of 272 calories.
Cook time
45 min
Servings
4
Ingredients
6
Nutrition
per serving272 kcal
Calories
5 g
Protein
10 g
Fat
40 g
Carbs
Instructions
- 1
Rinse the rice well in a small strainer. Soak the rice in the water for 20 to 30 minutes or overnight.
- 2
Drain, reserving the soaking water, and let the rice air dry in a fine-meshed strainer for 10 to 15 minutes.Bring the reserved soaking water to a boil in a medium saucepan. Stir in the rice, reduce the heat to very low, cover, and simmer undisturbed for 20 minutes or until the water is absorbed.
- 3
Remove from the heat and let the rice sit covered for 5 minutes.
- 4
Add the ghee or butter and salt, and gently mix with a fork. When the rice has cooled to room temperature, gently fold in the yogurt, buttermilk or sour cream and ginger. Can be served chilled or at room temperature.
