Buttermilk rice is a delicious twist on the classic South Indian curd rice. In this version, cooked rice is mixed with laban, the buttermilk commonly used in the Middle East, and finished with a hot ghee tempering. It's a simple, comforting dish and a great way to use up leftover rice, suitable for any time of the day.
I had planned to make our usual curd rice. But ideas have a habit of showing up at the most unexpected moments, and it's always a choice whether to act on them right away or promise yourself you'll try later and quietly forget. This time, I went for it and used laban instead of yoghurt. I'm glad I did. The result was a silky, light meal that was incredibly easy to eat and surprisingly satisfying.
🔍Quick Look: Buttermilk Rice Recipe
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 15 minutes
- 👥 Servings: 2
- 🔥 Cook Method: Stovetop and or pressure cooker
- ⭐ Difficulty: Easy
- 😋 Recipe Highlights: A simple, cooling South Indian comfort dish that is a satisfying meal with minimal effort.
- 🎯 Key to Success: Cook the rice very soft.
Jump to:
At 40+, I still turn to rice when I want something easy and satisfying. Over the years, I've tasted many variations of this rice through friends and colleagues, and I've happily borrowed those little ideas into my own version. The result is a bowl that feels familiar and has even made my husband, who didn't grow up eating it, into a proper buttermilk rice fan.
🛒Ingredients You Need
- You'll start with rice cooked very soft, ideally basmati or short-grain.
- Buttermilk brings tang and lightness,
- Butter or cream adds body, and salt ties everything together.
- The tempering needs: ghee, mustard seeds, cumin, lentils for crunch, cashews for richness, chillies for heat, ginger for warmth, and curry leaves for that unmistakable South Indian aroma.
- A little coriander leaves and pomegranate at the end adds freshness and contrast.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
How to Make Buttermilk Rice
- Cook the rice with more water than usual
- Add the buttermilk, room temperature
- Prepare the tempering (Thalippu) with ghee
- Bring it all together and serve!
Tips
- Soft rice is non-negotiable. Slightly overcooked is better than undercooked here.
- Always keep the mixture looser than you think necessary. The rice will continue to absorb liquid as it rests.
Serving Suggestions
A lip-smacking pickle, a simple vegetable stir-fry, or even leftover poriyal works beautifully. Some days, adding seasonal fruits like grapes or mango turns it into a refreshing rice salad!
Your Curd Rice Questions, Answered
They're closely related. This version uses buttermilk for a lighter consistency, while curd rice often uses thick yoghurt.
Yes. You may need to loosen it with a little water, milk or buttermilk before serving.
You can, but it won't be the same dish. The tempering is where most of the flavour lives.
More Recipes using Buttermilk
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📖 Recipe Card
Buttermilk Rice
Ingredients
For Cooking the Rice
- ½ cup basmati rice, (see notes)
- 2 cups water, (see notes)
- 1 teaspoon ghee
To Add to the Cooked Rice
- ½ to 1 cup buttermilk, (laban) plus more as needed
- 1 tablespoon butter, (see notes)
- salt to taste
For Tempering (Thalippu)
- 2 teaspoon ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal
- 1 teaspoon chana dal, (optional)
- 3 to 4 cashews, chopped
- 2 to 3 dried red chillies
- ¼ teaspoon hing, (asafoetida)
- 1 teaspoon ginger, grated
- 3 to 4 green chillies, chopped
- 1 sprig of curry leaves
Mix in
- Pomegranate arils, (optional)
- 2 tablespoon chopped coriander leaves
Instructions
Cook the Rice
- Rinse the rice a few times until the water runs mostly clear.
- Pressure cook the rice with water (and milk, if using) and ghee for 3 whistles. If using instant pot, see notes.
- Switch off the heat and allow the pressure to release naturally.
- Open the cooker, lightly mash the rice while hot, and let it cool slightly.
Add the Buttermilk
- Add the buttermilk, butter and salt to the rice and mix well.
- Adjust the consistency by adding more buttermilk, milk, or water as needed. The rice should be creamy, as it will thicken further as it sits.
Prepare the Tempering
- Heat ghee in a small pan over low to medium heat.
- Add mustard seeds and allow them to splutter.
- Add cumin seeds, urad dal, chana dal, and cashews. Fry until lightly golden, adjusting heat to prevent burning.
- Add dried red chillies and hing. Fry for a few seconds.
- Finally, add ginger, green chillies, and curry leaves. Fry until aromatic and crisp.
Finish and Serve
- Pour the hot tempering over the rice and mix well.
- Stir in coriander leaves and pomegranate arils if using.
- Serve as is, or with pickle, vegetable stir-fries, or even fresh fruit like grapes or mangoes for a salad-style variation.
Notes
- Rice: Short-grain rice gives a more traditional texture, but basmati works well when cooked soft.
- Liquid: You can replace part of the water with milk while cooking the rice for extra richness.
- Butter: Cream can be used instead of butter for a softer, richer mouthfeel. You can also add a few tbsps. of coconut milk for added flavour.
- Consistency: This dish thickens as it rests. Always keep it slightly looser than you think is necessary.
- For the Instant Pot, Mode: Pressure Cook (High) Time: 6 minutes Water: 2 cups for ½ cup rice Pressure Release: Natural Pressure Release for 10 minutes, then quick release.
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