Buttermilk Rice

Ingredients

• ½ cup (about 95 g)basmati rice
• 2 cups (about 475 ml)water
• 1 tsp (5 ml)ghee
• ½ to 1 cup (120–240 ml), plus more as neededbuttermilk (laban)
• 1 tbsp (15 g)butter
• to tastesalt
• 2 tsp (10 ml)ghee
• ½ tspmustard seeds
• ½ tspcumin seeds
• ½ tspurad dal
• 1 tspchana dal (optional)
• 3 to 4, choppedcashews
• 2 to 3dried red chillies
• ¼ tsphing (asafoetida)
• 1 tsp, gratedginger
• 3 to 4, choppedgreen chillies
• 1 sprigcurry leaves
• to taste (optional)pomegranate arils
• 2 tbsp, choppedcoriander leaves

Instructions

1. 1

   Rinse the rice

   Rinse the basmati rice several times, until the water runs mostly clear.

2. 2

   Pressure cook

   Cook the rice with the water and 1 tsp ghee in a pressure cooker for 3 whistles. If using an Instant Pot, follow the method in the recipe notes.

3. 3

   Release pressure

   Turn off the heat and let the pressure release naturally.

4. 4

   Mash and cool

   Open the cooker, lightly mash the rice while it is hot, then leave it to cool slightly.

5. 5

   Mix in laban

   Add the buttermilk, butter and salt to the rice and mix well.

6. 6

   Adjust consistency

   Add more buttermilk, milk or water as needed. Keep the rice creamy, as it will thicken further while standing.

7. 7

   Heat the ghee

   Warm 2 tsp ghee in a small pan over low to medium heat.

8. 8

   Toast the seeds

   Add the mustard seeds and let them splutter. Add the cumin seeds, urad dal, chana dal and cashews; fry until lightly golden, adjusting the heat to stop them burning.

9. 9

   Fry the aromatics

   Add the dried red chillies and hing and fry for a few seconds. Add the ginger, green chillies and curry leaves, then fry until aromatic and crisp.

10. 10

    Finish and serve

    Pour the hot tempering over the rice and mix well. Stir in the coriander leaves and pomegranate arils, if using. Serve as it is, or with pickle, vegetable stir-fries or fresh fruit such as grapes or mangoes.

What is buttermilk rice?

Buttermilk rice is a South Indian-style comfort dish of soft rice mixed with a cultured dairy ingredient and seasoning. It is related to the broader tradition of cooling curd rice, often eaten as part of a meal or on its own.

This version uses laban for a tangy, creamy finish and a ghee tempering for contrast. The toasted seeds, lentils, chillies and curry leaves bring fragrance and crunch to otherwise soft rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 451 calories, 10g protein, 63g carbs, 18g fat.

The rice supplies most of the carbohydrates, while ghee, butter and cashews contribute much of the fat; the lentils and dairy add some protein. Pair a serving with a vegetable stir-fry or fresh fruit to round out the plate.

Choose the rice texture

Soft rice: Basmati is the specified choice here; rinsing it several times removes loose surface starch before cooking.

Light mashing: Mash the rice while it is hot, but keep some grains intact. That gives the mixture a creamy body without turning it into a completely smooth paste.

Mix in the laban

Cool slightly: Let the rice lose some heat before adding the buttermilk and butter. This keeps the dairy from being exposed to the most intense heat.

Adjust gradually: Begin with ½ cup (120 ml) buttermilk, then add more until the rice looks creamy. It thickens as it sits, so leave it a little looser than the texture you want to serve.

Build the tempering

Start with mustard: Heat the ghee over low to medium heat and wait for the mustard seeds to splutter before adding the other ingredients.

Watch the lentils: Urad dal, optional chana dal and cashews need time to turn lightly golden, but can burn quickly. Keep the heat moderate and stir as they toast.

Read the finishing cues

Fragrant finish: Add the ginger, green chillies and curry leaves near the end; fry until aromatic and crisp, rather than letting them darken.

Serve promptly after mixing in the tempering for the fullest contrast between creamy rice and toasted additions. Add pomegranate and coriander at the end so they retain their fresh character.

Make it a meal

Serve the rice with pickle or a vegetable stir-fry for a savoury plate. Fresh grapes or mango can also accompany it for the salad-style variation suggested in the method.

The rice is also easy to serve on its own. If it has thickened while waiting, loosen it with a little extra buttermilk, milk or water.

Recipe notes & tips

• Rinse the rice until the water runs mostly clear for a cleaner, less starchy finish.
• Mash the rice while it is still hot, when it softens most easily.
• Start with the smaller amount of buttermilk and add more gradually to control the consistency.
• Keep the tempering pan at low to medium heat so the lentils and cashews toast without burning.
• Add pomegranate arils only when serving to keep their texture fresh.

Variations

• Add chana dal: Include the optional dal with the other tempering ingredients for extra crunch.
• Use more laban: Add it gradually for a tangier, looser rice.
• Add pomegranate: Fold in the arils just before serving for a fresh, sweet-tart contrast.
• Serve with fruit: Pair the rice with grapes or mango for the suggested salad-style variation.
• Add a vegetable side: Serve alongside a vegetable stir-fry for a more substantial meal.

Common mistakes to avoid

• Rice too firm: Cook it until very soft so it can be lightly mashed and become creamy.
• Too much mashing: Keep some grains intact instead of working the rice into a smooth paste.
• Rice too thick: Stir in more buttermilk, milk or water a little at a time.
• Burnt tempering: Lower the heat and keep the pan moving while the lentils and cashews turn golden.
• Dark curry leaves: Add them with the ginger and green chillies near the end, and fry only until aromatic and crisp.

How to store

Refrigerate leftovers in a covered container and use within 2 days. The rice will thicken as it chills; stir in a little buttermilk, milk or water to loosen it, then serve cool or warm gently.

Frequently asked questions