Greek-style Cucumber Rice
Ingredients
- 200 gWhite rice (raw)
- 1 pcCucumber (grated and squeezed)
- 250 gPlain Greek yogurt (well chilled)
- 1 pcGarlic (finely minced)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 2 tbspExtra virgin olive oil
- 0.5 pcDill (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Cold rice bound by creamy yogurt and crunchy fresh cucumber. Lemon acidity and fragrant dill provide a sharp freshness to start the meal.
- 1
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
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
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
Gently mix the well-drained rice, cucumber, and sauce. Adjust seasoning with sea salt and pepper. Chill for at least 30 minutes before serving.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 24 hours.
