spiced gurdthu with fresh figs
- Prep Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
Ingredients
4 cups plain whole milk yogurt (1 quart container of non-Greek yogurt or 1/4 of a homemade batch)
1 1/2 cups water
1/2 teaspoon salt
1 beaten egg
2/3 cup medium grain rice, rinsed (e.g., Calrose)
1 vanilla bean, scraped
1 large or 2 small bay leaves
1/4 teaspoon ground cardamom, plus more for sprinkling
Honey, for serving
6 to 8 figs, cut into pieces (or another fruit if figs are not in season, such as berries or cherries).
Instructions
- In a stock pot, whisk together the yogurt, water, and salt.
- Beat the egg in a small bowl and then whisk it into the yogurt mixture.
- Stir in the rice, vanilla bean pod and scrapings, bay leaves, and cardamom, and place the stockpot over medium heat. Stir constantly while you bring it to a simmer, about 10 to 15 minutes. Once it comes to a simmer, lower the heat until it is maintaining a bare simmer (low or medium-low heat).
- Continue to stir occasionally for 20 minutes, until the rice is cooked through and the yogurt has thickened. Remove the bay leaves and vanilla pod once it is done.
- Serve it hot or let it cool to room temperature. Serve with a drizzle of honey, a pinch of cardamom, and a few fig pieces.
Find it online: https://cardamomandtea.com/128/cardamom-vanilla-bay-gurdthu/