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Basmati Rice with Ginger-Seasoned Yogurt is a Indian side dish recipe that takes about 45 min from start to finish and serves 4. It calls for 6 ingredients across 4 steps, and is rated easy. A serving works out at around 272 kcal with roughly 5 g of protein. Filed under gluten free, lacto ovo vegetarian, vegetarian and gluten-free.
Drain the rice, making sure to reserve the soaking water. 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, then reduce the heat to very low, cover the pan, and simmer undisturbed for 20 minutes, or until all the water has been absorbed.
Add the 2 tablespoons of ghee and 1 teaspoon of sea salt to the warm rice, gently mixing with a fork to fluff it.
Once the rice has cooled to room temperature, gently fold in the 1 cup of yogurt and 1 teaspoon of ginger. You can serve this chilled or at room temperature.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 272kcal | 14% |
| Fat | 10g | 14% |
| Carbohydrate | 40g | 15% |
| of which sugars |
| Allergen | Status |
|---|---|
| Milk | Contains |
| Gluten | Free from |
| Crustaceans |
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| 3g |
| 3% |
| Fibre | 1g | 3% |
|---|
| Protein | 5g | 10% |
|---|
| Sodium | 617mg | 26% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Eggs | Free from |
|---|
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Sulphites | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
