Greek-style Cucumber Rice

Cold rice bound by creamy yogurt and crunchy fresh cucumber. Lemon acidity and fragrant dill provide a sharp freshness to start the meal.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 320
• Protein: 6 g
• Carbs: 43 g
• Fat: 13 g

Ingredients

• 200 g White rice ( raw )
• 1 piece Cucumber ( grated and squeezed )
• 250 g Plain Greek yogurt ( well chilled )
• 1 piece Garlic ( finely minced )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 tbsp Extra virgin olive oil
• 0.5 piece Dill ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Cooking the rice

   Cook the white rice in plenty of salted water. The grains should remain firm to the bite; do not overcook. Drain and rinse with cold water to stop the cooking and separate the grains.

2. Preparing the cucumber

   Coarsely grate the cucumber. Firmly squeeze the flesh between your hands to extract all the excess water. This is crucial to prevent the starter from becoming watery.

3. Yogurt dressing

   In a mixing bowl, combine the yogurt, minced garlic, lemon juice, and olive oil. The sauce should be smooth and coat the back of a spoon. Stir in the chopped dill.

4. Assembly and chilling

   Gently mix the well-drained rice, cucumber, and sauce. Adjust seasoning with sea salt and pepper. Chill for at least 30 minutes before serving.

Chef's tips

• The secret lies in squeezing the cucumber: if water remains, the sauce will break.
• Use long-grain rice that doesn't stick to maintain a clean texture.

Storage

Store in the refrigerator in an airtight container for up to 24 hours.