Main Dishes

This creamy, spicy Yogurt Rice recipe is out of this world

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In a world full of flavors, I have spent many years of my life traveling the globe enjoying all the foodie wonders of the world. One thing I’ve come to love is how diverse cultures blend unexpected (to me!) flavors and textures to create culinary masterpieces.

Inspired by exploring flavor fusions, I decided to try to recreate a South-Indian-style Curd Rice recipe. Or simply, I like to call it “Yogurt Rice”.

The figs are optional but highly recommended this season! The sweet jammy flavor of the figs cuts so well through the tartness of the yogurt complemented by the warmth of the spices. The curry leaves are delicious, but also optional. You could sub sage for a delicious, fall flavor profile.

Go in with an open mind and you might just find this is a new favorite recipe – for yourself and your family, or to serve for a dinner party!

For this recipe you’ll need:


  • 1 cup basmati rice
  • 1 1/2 cup water
  • Pinch sea salt


  • 1 cup almond milk or milk of choice (no sugar added)
  • 2 cups plain, full-fat Greek yogurt
  • 1 cup shredded coconut (unsweetened)
  • 1 teaspoon grated ginger
  • 1 jalapeño, de-seeded and minced
  • 1/2 cup raw cashews
  • 1/2 cup dried curry leaves (or dried sage)
  • 8 figs, halved (optional)


  1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and a pinch of sea salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and allow it to cool.
  2. Create the Topping: In a mixing bowl, combine almond milk, Greek yogurt, shredded coconut, grated ginger, and minced jalapeño. Mix well to form a creamy topping.
  3. Blend in the Goodness: Gently fold the topping into the cooled rice, ensuring an even and creamy distribution of flavors.
  4. Crunchy Cashew Crunch: Toast the raw cashews in a pan over medium heat until they’re lightly browned and fragrant. Sprinkle these crunchy delights over the rice for that delightful crunch.
  5. Dried Herb Infusion: If using dried curry leaves or sage, sprinkle them over the rice, allowing the aromatic herbs to infuse their flavors into the dish.
  6. Garnish with Figs (Optional): If desired, garnish the rice with halved figs for a touch of sweetness and a burst of color.

Let your palate appreciate the sweet, creamy, spicy delight that is Yogurt Rice! Happy cooking!

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Meet Chef
Anja Lee

  • Founder of Anja Lee & Company, Anja Lee Catering and Silicon Chef (our company arm of Team-Building Cooking Competitions)
  • Food Network's Supermarket Stakeout CHAMPION! Season 4, Episode 13
  • Competitor in the Food Network's Cutthroat Kitchen
  • Chef for the Golden State Warriors & Cleveland Cavaliers
  • Cookbook author of 2 Cookbooks
  • World traveling culinary artist and master cooking & wine tasting instructor

Anja brings an appreciation for great food and cooking that will keep your team entertained from beginning to end!

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