Dinner

Coconut Yogurt Rice with Tempered Spices & Chili Oil

Written by: Priyanka Naik

Time: 25 minutes
SERVINGS: 4
Coconut Yogurt Rice with Tempered Spices & Chili Oil

"This may sound sacrilegious because I'm Indian, but I don't like white rice — but I do like yogurt rice. My mom would be proud. With the help of Brightland olive oils, I'm able to recreate one of my favorite rice dishes, but really elevate it to the next level for Diwali. Happy Diwali!" - Priyanka Naik

Priyanka is a first generation, self-taught, vegan, Indian-American chef based out of NYC. She’s a Food Network Champion, Quibi Dismantled Winner, host, author of The Modern Tiffin, and columnist of “EcoKitchen” for The Washington Post.

Ingredients

For the Cucumber Pomegranate Koshumbri (side salad)

For the Coconut Yogurt Rice

  • 1 cup leftover cooked basmati rice
  • 1 cup unsweetened non-dairy coconut yogurt
  • 1/3 cup non-dairy unsweetened plain milk
  • 1/2-inch knob fresh ginger, grated
  • 2 Indian green chilis (or 1 serrano chili), minced
  • 1/4 teaspoon kosher salt
  • 1 tsp raw cane sugar
  • 3 tbsp of Brightland Alive Extra Virgin Olive Oil
  • 1 sprig curry leaves
  • 3-4 dried red chilies
  • 1/2 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • pinch of hing (asafoetida)
  • 2 tbsp unsalted peanuts
  • Brightland Ardor Chili Olive Oil for drizzling/garnish
  • Coriander leaves/cilantro for garnish

Instructions

  1. PREPARE THE SALAD: Mix everything together and let sit for 15 minutes before serving, so all of the flavors can combine.
  2. PREPARE THE YOGURT: In a medium mixing bowl, combine the coconut yogurt, milk, ginger, green chilies, salt and sugar. Taste and add more salt if necessary. Add in the leftover basmati rice and mix to coat completely. Consistency should be similar to a creamy rice pudding, so add more creamer to obtain that consistency. Taste again and adjust for salt if necessary.
  3. TEMPERED SPICES: Place a small skillet over medium-high heat and add in 3 teaspoons of Brightland Alive Extra Virgin Olive Oil. Once the oil is hot, add in the black mustard seeds, fenugreek seeds, dried red chili, hing and peanuts. Reduce heat to medium and swirl in oil for 30 seconds until fragrant. Then (if using), add in the curry leaves and stand back as these will pop aggressively. Once popping subsides, swirl and immediately pour spices into the coconut yogurt rice. Stir to incorporate.
  4. SERVE: Place the rice in a serving dish, drizzle with Brightland Ardor Chili Olive Oil, top with fresh coriander and serve immediately or let sit for at least 1 hour for flavors to incorporate further. This dish travels well, as it tastes great at room temperature and the spices help preserve the dish.

What You'll Need

Alive Alive
Alive
Sale price$37 $32.56
100% Extra Virgin Olive Oil 4.9 Stars,474 reviews
Ardor Ardor
Ardor
Sale price$40 $35.20
100% Chili Olive Oil 4.9 Stars,429 reviews
Parasol Parasol
Parasol
Sale price$22 $19.36
Champagne Vinegar 4.9 Stars,119 reviews

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