"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.
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
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.
TEMPERED SPICES: Place a small skillet over medium-high heat and add in 3 teaspoons of Brightland ALIVE 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.
SERVE: Place the rice in a serving dish, drizzle with Brightland ARDOR chili 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.
For the Cucumber Pomegranate Koshumbri (side salad)