The grains of rice disappear into the yogurt as it's simmered and stirred, thickening the soup and giving it substance. Serve warm or chilled, depending on the weather.

Naomi Duguid
Source: EatingWell Magazine, September/October 2018


Recipe Summary

30 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add herbs, watercress (or arugula) and salt. Cook, stirring occasionally, until the greens are softened, about 2 minutes. Stir in 1/4 cup water if the consistency is too thick. Serve warm or chilled, topped with cinnamon and more herbs, if desired.

Nutrition Facts

186 calories; protein 8.7g 17% DV; carbohydrates 24.3g 8% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 7.7g; fat 6.8g 10% DV; saturated fat 3.7g 19% DV; cholesterol 52.2mg 17% DV; vitamin a iu 1210.1IU 24% DV; vitamin c 8.3mg 14% DV; folate 28.9mcg 7% DV; calcium 244mg 24% DV; iron 1.6mg 9% DV; magnesium 33.7mg 12% DV; potassium 364.7mg 10% DV; sodium 486.2mg 19% DV.