Nickel Allergy Friendly Vegan Curd Rice

Total time40 min

Prep time10 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

1 cup short-grain white rice
2 cups water
½ tsp salt

For the curd mixture

1 ½ cups dairy free yogurt (plain, unsweetened)
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
See all
¼ cup plant-based milk
½ tsp salt

For the tadka

1 tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
10 fresh curry leaves
1 green chili, finely chopped
1 tsp fresh ginger, finely grated
1 dried red chili (optional)
2 tbsp roasted cashews, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For serving

2 tbsp fresh cilantro, chopped

Instructions

1
Rinse the rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 18–20 minutes, until the rice is very soft and slightly overcooked — it should mash easily when pressed between two fingers.
2
Transfer the cooked rice to a large mixing bowl and let it cool for 5 minutes, until it is warm but no longer steaming. Use the back of a spoon or a fork to mash the rice lightly — you want a soft, slightly sticky texture, not a paste.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!