Indonesian Style Yogurt Rice
Indulge in the creamy, aromatic delight of Indonesian Style Yogurt Rice—a perfect fusion of comforting basmati rice, tangy yogurt, and rich coconut milk, elevated with a medley of bold spices and fresh herbs. This unique recipe features sautéed shallots, garlic, and ginger infused with golden turmeric and optional curry leaves for an authentic Indonesian touch. The dish is finished with vibrant garnishes of cilantro, green onions, and crispy fried shallots, offering a delicious contrast of flavors and textures. Served chilled or at room temperature, this versatile dish is an excellent side to spicy curries or a refreshing main for warm days. With just 10 minutes of prep time, it’s a simple yet flavorful way to explore Indonesian cuisine!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 1.5 cups Plain yogurt
- 0.5 cups Coconut milk
- 2 small Shallots
- 2 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Turmeric powder
- 1 Red chili (optional, finely chopped)
- 6 leaves Curry leaves (optional)
- 2 Green onions (finely sliced)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Fried shallots (for garnish)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then lower the heat and cover with a tight-fitting lid. Simmer for 15 minutes or until the rice is fully cooked and the water is absorbed. Set the rice aside to cool.
While the rice is cooling, finely chop the shallots, garlic, and ginger.
In a skillet, heat the vegetable oil over medium heat. Add the chopped shallots, garlic, and ginger. Sauté until the mixture is fragrant and the shallots are translucent, about 3-5 minutes.
Add the turmeric powder, optional curry leaves, and red chili to the skillet. Stir for 1 minute to toast the spices.
In a large mixing bowl, combine the plain yogurt and coconut milk. Whisk until smooth.
Once the rice has cooled to room temperature, gently fold it into the yogurt-coconut mixture. Mix until the rice is evenly coated.
Add the sautéed spices and aromatics to the yogurt rice mixture. Mix well to combine.
Garnish with green onions, chopped cilantro, and fried shallots before serving.
Serve chilled or at room temperature as a standalone dish or as a side to spicy Indonesian curries.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 43.6 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 838 mg | 64% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1793 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
