Content Preview
Notes
Added_to_Pocket_on_2023-01-06
Raw Structured Data
View JSON-LD Data
[
[
{
"@context": "http://schema.org",
"@type": [
"Recipe",
"NewsArticle"
],
"headline": "Labaniyeh bil Ruz (Garlicky Yogurt and Rice Porridge)",
"datePublished": "2024-09-26T11:43:14.148-04:00",
"dateModified": "2024-10-22T14:50:19.872-04:00",
"author": [
{
"@type": "Person",
"name": "Reem Kassis",
"url": "https://www.seriouseats.com/reem-kassis-5118959"
}
],
"description": "Labaniyeh bil ruz—a Middle Eastern garlicky yogurt and rice porridge—is quick to whip up with leftover rice and a few pantry ingredients.",
"image": {
"@type": "ImageObject",
"url": "https://www.seriouseats.com/thmb/_B-swAyr70nZP5XOm2qGpqN3Bzk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/210427-LABINYEH-JillianAtkinson-9-a18aa3266e0c448fb6269d01f342dc9b.jpg",
"height": 1125,
"width": 1500
},
"publisher": {
"@type": "Organization",
"name": "Serious Eats",
"url": "https://www.seriouseats.com",
"logo": {
"@type": "ImageObject",
"url": "https://www.seriouseats.com/thmb/YfQU2tc6Ask4mMy6oMJDaulMqqE=/320x320/filters:no_upscale():max_bytes(150000):strip_icc()/Serious_Eats_Schema_Logo-30a63d9c07734d35836c8ff2d368419c.png",
"width": 320,
"height": 320
},
"brand": "Serious Eats",
"publishingPrinciples": "https://www.seriouseats.com/about-us-5120006#toc-editorial-guidelines",
"sameAs": [
"https://www.facebook.com/seriouseats",
"https://www.instagram.com/seriouseats",
"https://www.pinterest.com/seriouseats"
]
},
"name": "Labaniyeh bil Ruz (Garlicky Yogurt and Rice Porridge)",
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "4",
"ratingCount": "1"
},
"cookTime": "PT20M",
"nutrition": {
"@type": "NutritionInformation",
"calories": "247 kcal",
"carbohydrateContent": "28 g",
"cholesterolContent": "15 mg",
"fiberContent": "0 g",
"proteinContent": "12 g",
"saturatedFatContent": "3 g",
"sodiumContent": "622 mg",
"sugarContent": "5 g",
"fatContent": "9 g",
"unsaturatedFatContent": "0 g"
},
"recipeCategory": [
"Entree"
],
"recipeCuisine": [
"Middle Eastern"
],
"recipeIngredient": [
"1 pound (450g) full-fat plain or Greek yogurt ",
"1 teaspoon cornstarch",
"Kosher or sea salt",
"1 tablespoon (15ml) extra-virgin olive oil",
"4 cloves garlic, minced",
"1 teaspoon (5ml) fresh lemon juice (optional)",
"2 cups (about 11 ounces; 310g) cooked plain medium- or short-grain white rice, ",
"1/4 cup (1 ounce; 25g) toasted or fried pine nuts or slivered almonds, for garnish (optional)",
"Crushed dried mint, for garnish (optional)"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"image": [
{
"@type": "ImageObject",
"url": "https://www.seriouseats.com/thmb/pFPGDG1s-iqG-nA4S-BjozJQmLU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/210427-LABINYEH-JillianAtkinson-step1-f45d63e0332a4426a6bb170a54fcc3de.jpg"
}
],
"text": "In a 3- to 4-quart stainless-steel saucepan or enameled Dutch oven, combine yogurt, 2 cups (475ml) water, and cornstarch and bring to a boil over medium-high heat, whisking constantly to prevent curdling (you do not want the yogurt to break into curds, so constant whisking until it boils is absolutely essential). Reduce heat to a bare simmer, whisking occasionally to prevent scorching. Season with salt."
},
{
"@type": "HowToStep",
"image": [
{
"@type": "ImageObject",
"url": "https://www.seriouseats.com/thmb/QW0UcdQkJ5zf8AjK2C1p_jqShW4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/210427-LABINYEH-JillianAtkinson-26a8fe8a88bb4bdca22aaf9b8efb0e00.jpg"
}
],
"text": "While the yogurt simmers, combine olive oil and garlic in a small skillet and set over medium heat. Cook, stirring and swirling the skillet often, until garlic is fragrant but not browned, 1 to 2 minutes."
},
{
"@type": "HowToStep",
"image": [
{
"@type": "ImageObject",
"url": "https://www.seriouseats.com/thmb/rpeUAvxCCFciQM7lvqGTZMW0Fxo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/210427-LABINYEH-JillianAtkinson-5-327c9c78e102491096ebb5f335199e9e.jpg"
}
],
"text": "Pour the garlic and its oil into the yogurt and stir. The sauce should be quite sour, but will vary based on the yogurt used; add optional lemon juice, if needed."
},
{
"@type": "HowToStep",
"image": [
{
"@type": "ImageObject",
"url": "https://www.seriouseats.com/thmb/2RjnQFqYu6hdICX_b2-FxuSwelI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/210427-LABINYEH-JillianAtkinson-step4-0d3fcf0d2331412e801a7badfbaebdc8.jpg"
}
],
"text": "Stir rice into the yogurt until well combined; season with salt, if needed. Increase heat slightly and bring to a simmer, then cook, stirring often, until you reach a porridge-like consistency similar to a thin risotto or rice pudding, about 15 minutes; you may need to add more water depending on the rice you are using, but keep in mind that the consistency will also thicken as it cools."
},
{
"@type": "HowToStep",
"image": [
{
"@type": "ImageObject",
"url": "https://www.seriouseats.com/thmb/JFzf8MeECE5yb6pYDO3zyYD8ZQc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/210427-LABINYEH-JillianAtkinson-11-a43492cba9ca4b19953845b8fccc8479.jpg"
}
],
"text": "To serve, ladle the rice into shallow bowls and, if using, top with the toasted nuts and/or dried mint."
}
],
"recipeYield": "4",
"totalTime": "PT40M",
"review": [
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "4"
},
"author": {
"@type": "Person",
"name": "k k"
},
"reviewBody": "I've made this twice, and its pretty good! The first time I made it exactly as instructed. But the second time, I realized it's way easier to make by changing when the yogurt is added (simmer rice and water, reduce heat, add yogurt, simmer on low heat) to avoid the risk of curdling. This way you don't need cornstarch either as much of the water is evaporated before the yogurt goes in so it's easier to judge the consistency. I don't like the texture that comes from cornstarch (in any dish not just this one) so this was a win for me. I'm not sure why the recipe has the yogurt boiled, the taste doesn't change and its way more work as it needs constant watching to avoid curdling. Maybe its traditional?\n\nTop the rice with sumac and go sparingly on mint as it can quickly overpower the dish. I can't eat nuts so I can't comment on those as a topping."
}
],
"mainEntityOfPage": {
"@type": [
"WebPage"
],
"@id": "https://www.seriouseats.com/labaniyeh-bil-ruz-yogurt-rice-porridge-8718740",
"breadcrumb": {
"@type": "BreadcrumbList",
"itemListElement": [
{
"@type": "ListItem",
"position": 1,
"item": {
"@id": "https://www.seriouseats.com/all-recipes-5117985",
"name": "Recipes"
}
},
{
"@type": "ListItem",
"position": 2,
"item": {
"@id": "https://www.seriouseats.com/recipes-by-world-cuisine-5117277",
"name": "Recipes by World Cuisine"
}
},
{
"@type": "ListItem",
"position": 3,
"item": {
"@id": "https://www.seriouseats.com/middle-eastern-recipes-5117255",
"name": "Middle Eastern"
}
}
]
}
}
}
]
]