Basmati Rice Yogurt Recipe – Easy Indian Mishri Panna Cotta

Last Updated on 6 months ago by Neha Deshmukh

Basmati Rice Yogurt Recipe – Easy Indian Mishri Panna Cotta

Hey everyone! If you’re anything like me, you’re always looking for desserts that are both delicious and easy. This Basmati Rice Yogurt – a sort of Indian take on Panna Cotta – is exactly that! It’s creamy, subtly sweet, and incredibly refreshing, especially during warmer months. I first stumbled upon a version of this at a friend’s place during a summer get-together, and I’ve been tweaking it ever since to make it just perfect.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s unbelievably simple, needing just a handful of ingredients and minimal effort. Plus, it’s a fantastic way to use up leftover cooked basmati rice! But honestly, the best part is the flavour – the delicate aroma of cardamom and cinnamon combined with the creamy yogurt and rice is just heavenly. It’s a light dessert that doesn’t feel heavy, making it perfect after a spicy meal.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 1/3 cup cooked basmati rice (about 60ml)
• 1/2 cup yogurt (about 120ml)
• A pinch of cardamom powder
• A pinch of cinnamon powder
• 1 teaspoon sweetener of choice (about 5ml)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really does matter here!

• Basmati Rice: Seriously, use good quality basmati. It makes a huge difference in the texture and flavour. I prefer aged basmati for its fluffiness.
• Yogurt (Dahi): I usually use full-fat, plain yogurt for the richest flavour and creamiest texture. Indian dahi is ideal, but any good quality plain yogurt will work. Greek yogurt will make it very thick, so you might want to add a splash of milk to loosen it up.
• Sweetener Options: Traditionally, this is made with Mishri – a raw sugar crystal in Indian cuisine. It has a lovely floral flavour. But honestly, you can use whatever sweetener you prefer! Sugar, honey, maple syrup, or even a sugar substitute all work beautifully.
• Cardamom & Cinnamon: Freshly ground cardamom and cinnamon are always best! The aroma is just so much more vibrant. If you can, source them whole and grind them yourself.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, take your cooked basmati rice and gently mash it with a fork. You don’t want a completely smooth paste, just slightly broken down. A little texture is nice!
2. In a separate bowl, whisk together the yogurt, cardamom powder, cinnamon powder, and your chosen sweetener until everything is smooth and well combined.
3. Now, add the mashed rice to the yogurt mixture and give it a good mix. Make sure everything is evenly incorporated.
4. Pour the mixture into a mason jar (or any small serving dish!). Seal it up and pop it in the fridge for at least 2 hours. This is important – it needs time for the flavours to meld and the mixture to set.
5. Serve chilled! You can garnish it with chopped nuts, fresh fruit, or a sprinkle of cardamom if you’re feeling fancy.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t over-mash the rice! You want some texture.
• Taste as you go and adjust the sweetness to your liking.
• For a smoother texture, you can blend the rice and yogurt mixture briefly in a blender. But I prefer the slightly rustic texture.

Variations

This recipe is super versatile! Here are a few ways to jazz it up:

• Vegan Adaptation: Swap the yogurt for coconut yogurt for a delicious dairy-free version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a little more warmth, add a tiny pinch of nutmeg or ginger. My grandma always added a very subtle hint of saffron.
• Festival Adaptations: This is a fantastic summer cooling dessert, perfect for festivals like Holi or Baisakhi. You can add mango puree for a seasonal twist!

Serving Suggestions

This Basmati Rice Yogurt is wonderful on its own, but it also pairs beautifully with:

• A sprinkle of chopped pistachios or almonds
• Fresh berries or sliced mango
• A drizzle of honey or maple syrup
• A side of fruit salad

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What type of rice works best for this recipe? Basmati rice is definitely the way to go! Its long grains and delicate flavour are perfect.
• Can I make this recipe ahead of time? Absolutely! You can make it a day or two in advance. The flavours actually develop even more over time.
• What is Mishri and can I substitute it? Mishri is a traditional Indian raw sugar. If you can’t find it, sugar, honey, or maple syrup are all great substitutes.
• How can I adjust the sweetness level? Just add more or less sweetener to taste! Start with 1 teaspoon and adjust from there.
• Can this be served warm? While it’s traditionally served chilled, you can serve it warm if you prefer. It will have a different texture, more like a creamy rice pudding.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it and how it turns out!