Reheating rice in a garlic-infused yogurt is a quick way to make a comforting and satisfying meal. Infusing the yogurt with fried garlic enhances the flavor.
Adding cooked rice to the yogurt instead of cooking it in the yogurt from the beginning allows you to control the consistency.
Labaniyeh bil ruz is a tangy, garlicky porridge of yogurt and rice that falls somewhere between risotto and congee. It’s lighter on the stomach and easier to prepare than risotto, and you don’t have to worry about maintaining that distinctive al dente bite. Compared to congee, the rice grains in labaniyeh bil ruz retain some of their texture, and the dish has a sharper, more pronounced flavor profile.
Ingredients
Save Recipe
1 pound (450g) full-fat plain or Greek yogurt
1 teaspoon cornstarch
Kosher or sea salt
1 tablespoon (15ml) extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon (5ml) fresh lemon juice (optional)
2 cups (about 11 ounces; 310g) cooked plain medium- or short-grain white rice,
1/4 cup (1 ounce; 25g) toasted or fried pine nuts or slivered almonds, for garnish (optional)
Crushed dried mint, for garnish (optional)
