(Vegan) Yogurt Rice


This used to be one of my favourite ways to eat basmati rice. A friend from my church would often bring it to potlucks, but as his original version has about 100 chilis in it, he would bring it around to people he knew liked spicy food instead of putting it out with everything else. A few years ago we both were instructors for a week-long cooking school and he shared what until then I had assumed until then to be his secret recipe.

I’ve been wanting to make this for a while, but I hadn’t found a vegan plain yogurt that I didn’t think would give it a funny aftertaste. Silk recently brought a plain coconut yogourt to Canada that I wanted to give a try, so I picked up a giant tub of it (no small sized versions yet) and I’ve been trying it out in different ways over the past few days. I’m super happy with it, and so that is what I’ve used to finally make a plant-based version of yogurt rice.

This is rice is basically seasoned basmati rice tossed with spices and hot peppers and then cooled down with yogurt.


  • 1 cup of uncooked basmati rice
  • 2 cups of water + vegan chicken-style seasoning (or 2 cups of your favourite veggie broth)
  • 2 teaspoon cumin seeds, divided
  • 1-2 teaspoons of coconut oil
  • curry leaves (10-12)
  • 1 teaspoon mustard seeds
  • chili peppers or other hot peppers (I used half a jalepeno and a red scotch bonnet – it looks nicest if you have a couple of colours)
  • 1/2 onion
  • cilantro (I used paste as the cilantro looked sad when I was at the store last, but fresh copped would be nicest)
  • Green onion (add to hot rice to cook them just a little, they add nice colour)
  • 1-1 1/2  cups of plain yogurt
  • Salt to taste
  • Squeeze of fresh lime (optional)



  • Cook 1 cup of uncooked basmati rice (don’t forget to rinse it) with 2 cups of water + vegan chicken-style seasoning (or 2 cups of your favourite veggie broth)
  • While the rice is cooking prepare the other ingredients.
  • Heat coconut oil in a nonstick pan, and add curry leaves and mustard seeds.
  • When mustard seeds being to pop add cumin seeds and hot peppers and stir-fry for a minute.
  • Add onion and cook until onions begin to brown. As you cook you may want to add a little bit more oil. The oil is picking up the flavours and you’ll want there to be enough to season the rice.
  • Carefully transfer the cooked rice to a mixing bowl.
  • Add the spices and onions.
  • Add chopped green onions and either fresh or prepared cilantro.
  • Mix thoroughly.
  • Start by adding about 1 cup of the vegan yogurt and mixing it well, making sure everything is evenly distributed. You may wish to add a little bit more yogurt to your taste.
  • Add salt to taste and a fresh squeeze of lime.


You’ll never want to eat another kind of rice again.



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