Is yogurt and rice healthy?

Eating yogurt and rice together can provide several health benefits: Improved digestion: The probiotics in yogurt can help improve gut health and support digestion. Boosted immunity: Probiotics can also help strengthen the immune system, which is important for overall health.

What cultures eat rice with yogurt?

Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened probiotic yogurt.

Is yogurt rice good for weight loss?

The probiotics which are there in the curd enhance the rate of metabolism and help in weight loss. A bowl of curd rice can prevent you from being hungry. It also contains less calories as compared to pulao, normal rice or fried rice. So, if you want to lose weight, you can eat curd rice.

What should not be eaten with yogurt?

Yogurt is to be avoided with cheese, hot drinks, sour fruits, milk, mangoes, nightshades, beans, eggs, fish. Fat and proteins are mismatched foods as they need different digestive juices. Cheese cannot be paired with eggs, fruits, hot drinks, milk, beans, yogurt.

Can I eat yogurt rice at night?

Yes, curd rice can be eaten at night. It's a popular and light dish, and it's often consumed for dinner in many Indian households. However, it's a good idea to keep your overall dietary preferences and any digestive sensitivities in mind when deciding what to eat at night.

Is rice and yogurt good for stomach pain?

Foods that help an upset stomach include ginger, rice, bananas, and applesauce while foods to avoid include dairy, fried foods, and spicy foods.

Do Indians eat rice with yogurt?

Yogurt rice, also known as curd rice, is a South Indian staple. It's as simple as it sounds — Basmati rice mixed with plain yogurt — but it's the details that make it special. Sweet coconut, fragrant curry leaves, nutty dals, peppery mustard seeds, and buttery cashews lend flavor and texture.

How many calories in a bowl of rice and yogurt?

Nutrition Facts (per serving) 199 Calories 8g Fat 27g Carbs 5g Protein

Is yogurt good or bad for losing weight?

Yogurt may be most beneficial for weight loss when used to replace high calorie, low protein foods rather than when simply added to your diet. As it may help you feel full for longer, this dairy product could naturally lead you to eat fewer calories throughout the day.

Padma Lakshmi’s Yogurt Rice Recipe on Food52 (2024)

Chill

by: Genius Recipes

July10,2018

4 Ratings

Padma Lakshmi’s Yogurt Rice Recipe on Food52 (1)

Prep time 15 minutes
Cook time 5 minutes
Serves 8 to 10

Jump to Recipe

Author Notes

There is comfort in knowing that as long as you keep yogurt, rice, and spices on hand, you can always feed yourself and your family dinner. The recipe is pictured here with Padma Lakshmi's Green Mango Curry. If you don't have the spices on hand, try a local spice shop or Indian grocery, or order them from Kalustyan’s, a beloved New York institution and one of author & Top Chef host Padma Lakshmi’s favorite stores), but it’s also okay to work with what you have. If you can't find urad dal, an Indian white gram lentil, for example, Lakshmi recommends frying cashews for a similar nutty crunch. Adapted slightly from Love, Loss, and What We Ate: A Memoir (Ecco, 2016). To read the full story, head here. —Genius Recipes

Test Kitchen-Approved

What You'll Need

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Padma Lakshmi’s YogurtRice

Ingredients

5 cupscooked Basmati rice
4 cupsplain whole-milk yogurt
1 ¹/₂ teaspoonsteaspoons kosher salt, or to taste
2 cupspeeled and diced English cucumbers (in spring or summer), or 2 cups fresh pomegranate seeds (in fall or winter)
¹/₄ cupcanola oil
2 tablespoonswhite gram lentils (urad dal, found at Indian grocery stores,or chopped cashews are a good substitute)
2 teaspoonsblack mustard seeds
¹/₂ teaspoonasafoetida powder (found at Indian grocery stores)
1 to 2 medium green chiles (preferably serrano) with seeds, diced, or more to taste
12 medium curry leaves, torn into small pieces
Cilantro leaves or fresh curry leaves for garnish (optional)
To serve, mango or lime pickle or Padma's fresh green mango curry (as pictured and linked in the note above)

Directions

In a large bowl, combine the rice, yogurt, and salt, kneading them together with your hands. Then stir in the cucumber (in spring or summer) or the pomegranate seeds (in fall or winter). Set aside.
In a small saute pan, heat the canola oil over medium heat. After a few minutes, when the oil is hot and shimmering, add in the lentils. When they’re just beginning to turn golden (after about 3 minutes), add in the mustard seeds and asafoetida powder. Stir briefly. You will hear a popping sound when the mustard seeds begin to cook.
After just a minute, when the popping becomes more frequent, add in the chilies and curry leaves. Stir for 1 to 2 minutes, then remove the pan from the heat.
Pour the lentil-mustard oil over the rice mixture and stir well with a spoon.
This dish should be served at room temperature, or cold, and it’s great for a summer lunch or dinner. If you’re making it ahead, just stir in a bit of water to loosen it up before serving; it should have a porridge or oatmeal-like consistency.

Recipe by: Genius Recipes

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13 Reviews

Darbystone February 13, 2021

The white gram lentils DEFINITELY needed to be cooked first. I should have read the comments before adding to the rice as the video instructed. They did not deliver a healthy crunch, even when cooked to a golden brown, instead they were tooth-breaking. With that minor change, it could be tasty.

JV April 8, 2021

Once they soak in the rice overnight they are perfectly softened. No need to cook first, just enable it a day in advance

JV April 8, 2021

**make it