Vegan Curd Rice
Curd rice is one of South India's most beloved comfort foods — cool, creamy, and deeply satisfying in the simplest way possible. This plant-based version swaps in dairy-free yogurt and a splash of plant-based milk to recreate that signature tangy, silky texture without any animal products. The rice is cooked until genuinely soft and then lightly mashed, which gives the whole dish that characteristic cling and creaminess that makes curd rice so comforting. What really brings it to life is the tadka — mustard seeds and cumin popped in coconut oil, fresh curry leaves crisped until fragrant, green chili, and grated ginger all poured sizzling over the yogurt rice in one glorious, aromatic rush. Optional roasted cashews add a buttery crunch that takes each spoonful up a notch. It comes together in well under an hour and serves four, making it an easy weeknight dish or a cooling side alongside something spicier. Finish it with fresh cilantro and serve at room temperature or slightly chilled — it genuinely gets better as it sits.
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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)
- 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)
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.
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