Minty rice is one of those dishes that can be forgotten for a while but when remembered, it’s like a long lost friend seen anew, with warmth and appreciation.

750 mL (3 cups) natural yogurt
500 mL (2 cups) water
15 mL (1 tbsp) salt
250 mL (1 cup) rice, preferably short grain
3-4 cloves garlic, crushed
50 mL (1/4 cup) vegetable oil
20 mL (4 tsp) dried or chopped fresh mint

Pour yogurt into a heavy pot. Stir until smooth. Add water and salt. Place over high heat and continue stirring until mixture reaches the boiling point. Add rice, lower heat and cook for about 45 minutes, stirring occasionally.
Fry garlic in oil until golden brown. Add garlic and mint to rice. (If using dried mint, crumble before adding.) Cook for 5 minutes, until the mixture is the consistency of a thick pudding. If necessary, boil a bit longer to thicken. Pour into individual bowls or into a large dish and cool. It will solidify as it cools.

Serve at room temperature, alongside black olives, radishes and green onions.

Makes 5 servings

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