Herbed Yogurt-Rice Soup

By Dianne Godfrey.
 Date: Oct. 19th, 2019 - 1:00 PM

Ingredients

4 cups whole-milk plain yogurt

½ cup short-grain brown rice, rinsed

3 tablespoons rice flour or 2 tablespoons all-purpose flour

1 large egg

3 cups water, plus more as needed

2 cups chopped fresh herbs, such as mint, cilantro, chervil, dill, parsley and/or basil, plus more for serving

2 cups chopped watercress or arugula

1 teaspoon salt

Ground cinnamon for serving

 

Preparation

  • Prep

    30 m

  • Ready In

    1 h 5 m

  1. Whisk yogurt, rice, flour and egg in a large pot. Place over medium heat and cook, whisking constantly, for 1 minute. Add 3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, whisking frequently to keep the rice from sticking to the bottom of the pot, until the rice is soft and the soup has thickened, 45 to 50 minutes.
  2. Add herbs, watercress (or arugula) and salt. Cook, stirring occasionally, until the greens are softened, about 2 minutes. Stir in ¼ cup water if the consistency is too thick. Serve warm or chilled, topped with cinnamon and more herbs, if desired.

Herbed Yogurt-Rice Soup