Curd rice
Soft rice stirred with yoghurt and finished with a sizzling spice tempering, cool and comforting.
- Time30 minutes
- LevelEasy
- Costabout £0.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice, then cook it in the water with a lid on for 15 minutes until very soft. Mash slightly with a spoon.
15 min - 2
Let the rice cool for 10 minutes, then mix in the yoghurt, milk and salt until creamy and loose.
10 min - 3
Heat the oil in a small pan. Fry the mustard seeds and urad dal until the seeds pop and the dal turns golden.
- 4
Add the curry leaves, chilli and ginger and fry for 30 seconds.
- 5
Pour the hot tempering over the rice and stir.
- 6
Top with pomegranate seeds and serve cool with pickle.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.