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Yogurt-Rice Pilaf
Yogurt-Rice Pilaf
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Elevate East Indian rice pilaf with toasted mustard seeds and spicy Thai chiles for bold flavors.
Ingredients:
  • 1 cup uncooked basmati or regular long-grain rice
  • 1 1/2 cups cold water
  • 1 teaspoon black or yellow mustard seed
  • 1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 1/2 teaspoon salt
  • 2 or 3 fresh Thai, serrano or cayenne chiles, cut in half lengthwise
  • 10 to 12 fresh karhi leaves or 1 tablespoon chopped fresh cilantro, if desired
Instructions:
  • Place rice in a 1 1/2-quart saucepan and cover with cold water. Gently rub rice between fingers, drain, and repeat until water is clear. Soak rice in cold water for 30 minutes, then drain and return to saucepan.
  • Bring 1 1/2 cups of cold water and rice to a boil, stirring once. Simmer over medium-high heat for 5 to 6 minutes, stirring occasionally, until most of the water has evaporated.
  • Lower the heat and cover the pot. Allow the rice to cook for 5 minutes. Remove the pot from the heat and let the rice stand covered for 10 to 15 minutes.
  • In a 6-inch skillet over medium-high heat, warm oil and mustard seeds until they start to pop. Cover the skillet and let it sit until the popping stops; then remove from heat.
  • Mix the remaining ingredients in a medium bowl. Stir in the oil mixture, then add the cooked rice and toss everything together until well combined.

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