Indonesian-Style Yogurt Rice
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
arborio (short-grain) rice
|
|
| ½ | teaspoon |
saffron threads
|
*
|
| 1 | medium |
onions
minced |
|
| 2 | each |
garlic cloves
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
yogurt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
arborio (short-grain) rice
|
|
| 2.5 | ml |
saffron threads
|
*
|
| 1 | medium |
onions
minced |
|
| 2 | each |
garlic cloves
|
|
| 45 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
yogurt
|
|
Directions
Heat ¼ cup of milk and steep threads for 20 minutes.
Sauté onion and garlic in oil.
Add ginger and rice and coat grains well. Add the rest of the ingredients, including the saffron.
Season with salt and pepper and cover.
Cook over low heat until rice is done.
Serve immediately.
