My curd rice is sour and watery. What is the correct type of yogurt and rice to use, and how do I get a creamy consistency?

Question

Is your curd rice sour and watery? Learn the correct type of yogurt and rice to use, and how to achieve a perfectly creamy consistency.

Answer 1

Use thick, full-fat yogurt (Greek yogurt works well) and short-grain rice like Sona Masuri or parboiled rice. To achieve a creamy consistency, mash the rice well and add a little milk or cream.

Detailed Explanation:

The sourness and watery texture of your curd rice likely stem from the type of yogurt and rice you're using, as well as the preparation method. Here's a breakdown:

1. Yogurt Selection:
Avoid using yogurt that is already sour or close to its expiration date. Opt for fresh, full-fat yogurt. Greek yogurt is an excellent choice because it's naturally thick and less watery than regular yogurt. If using regular yogurt, you can strain it through cheesecloth for a few hours to remove excess whey. This will result in a thicker, less sour yogurt.
2. Rice Selection:
Short-grain rice varieties like Sona Masuri or parboiled rice are ideal for curd rice. These types of rice tend to become softer and more easily mashable, contributing to a creamier texture. Long-grain rice can be used, but it may not break down as easily, resulting in a less cohesive dish.
3. Preparation Method:
Cook the rice until it's slightly overcooked and very soft. While the rice is still warm, mash it thoroughly with a fork or potato masher. This step is crucial for achieving a creamy consistency. Allow the rice to cool completely before adding the yogurt. Adding yogurt to hot rice can cause it to curdle and become watery. Once the rice has cooled, gently mix in the yogurt. If the mixture is too thick, add a little milk or cream to reach your desired consistency. Start with a small amount and add more as needed.
4. Tempering (Optional):
A tempering of mustard seeds, urad dal, green chilies, and curry leaves in oil or ghee can add flavor and complexity to your curd rice. Allow the tempering to cool slightly before adding it to the rice and yogurt mixture.

Pro Tip:

To prevent curd rice from becoming too sour, store it in the refrigerator immediately after preparation. The cold temperature slows down the fermentation process, which contributes to sourness.