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.

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

1 cup
186 calories; protein 8.7g; carbohydrates 24.3g; dietary fiber 1.8g; sugars 7.7g; fat 6.8g; saturated fat 3.7g; cholesterol 52.2mg; vitamin a iu 1210.1IU; vitamin c 8.3mg; folate 28.9mcg; calcium 244mg; iron 1.6mg; magnesium 33.7mg; potassium 364.7mg; sodium 486.2mg.

1 starch, 1/2 whole milk