Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
5 Mins
Total Time
5 Mins
Yield
Serves 6 (serving size: 1/2 cup)

Using whole packages of rice and yogurt saves the time of measuring. Be sure to use standard yogurt here; Greek is a bit too thick. Serve with grilled lamb chops, roasted chicken, or grilled salmon.

How to Make It

Step 1

Heat rice according to package directions.

Step 2

Heat a large skillet over medium-high heat. Add oil; swirl. Add ginger, cumin, and chile; sauté 30 seconds. Stir in rice, cilantro, salt, and yogurt; cook 1 minute.

Ratings & Reviews

laceyinkeller's Review

laceyinkeller
September 03, 2014
Was waaaaaay too hot for my family, and we eat spicy food frequently. Good flavors though so will adjust the heat down by only using maybe 1/4 of the chile. Also have to be careful when preheating the oil in the pan to not let it get too hot because the water from the bottled ginger really spatters, and the cumin seeds will start popping up like popcorn kernels! Got a few burns before I could get it under control. It was so hot we had a lot of leftovers but will be good once I tame the heat.

daneanp's Review

daneanp
August 25, 2013
Really good and so easy. I just steamed about 2 1/2 cups (17 oz) of Jasmine rice and let it cool slightly then threw it all together while waiting for the Yakitori (also Cooking Light) to rest before serving. Delicious! DH said he liked it even better than my coconut rice. Looks like this one will be on the regular rotation from now on.