Creamy Curd Rice

One of the favorite comfort foods around. Always loved and can be served as a meal in itself with nothing aside too. A simple dish, full of flavors and light on stomach.

This time I used Amul Cream alongside the regular curd and milk. I packed for lunchbox for my son , but skipped the tempering. He hates the tadka in curd rice, but added coriander leaves and some pomegranates. The box came back super clean. Verdict: It was yummy, make this for me again. Just the way we get in restaurants; creamy and yummy.



  • Rice: 1 cup
  • Water: 3 cups
  • Salt to taste
  • Curd: 2 tbsp
  • Milk: 1/4 cup
  • Cream: 2 tbsp( I used Amul)

To Garnish:

  • Pomegranate Pearls: a handful
  • Coriander Leaves: finely chopped

To Temper:

  • Ghee: 1 tbsp
  • Urad dal,chana dal, mustard seeds: 1 tsp each
  • Green chili: 1 finely chopped (optional)


  • Pressure cook the rice with 3 cups of water. It should turn mushy.
  • Take the rice in a bowl, add cream milk and curd.Add salt.
  • Temper with “to temper” items and add to the curd rice.
  • Garnish with pomegranate and coriander leaves.
  • Allow to sit for 30 minutes for the flavors to blend well.

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