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 egg 2/3 cup medium grain rice, rinsed (e.g., Calrose) 1 stick melted butter (or to taste)
In a stock pot, whisk together the yogurt, water, and salt.
Whisk the egg into the yogurt mixture.
Stir in the rice, 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. It will thicken more as it cools.
Serve it hot or let it cool to room temperature, and drizzle with melted butter (about 1 tablespoon per serving, but you should do this to your own taste).