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5 from 3 votes

Assyrian Yogurt Rice (Girdoo)

Rich and creamy Assyrian-style porridge made with a mixture of rice and yogurt and topped with clarified butter.
Cook Time30 minutes
Total Time30 minutes
Course: Main Course, Main Dish
Cuisine: Assyrian
Servings: 2 servings
Calories: 380kcal

Ingredients

  • 1 cup homemade Greek, or Middle Eastern yogurt
  • 2-2½ cups water
  • ¾ cup Jasmine rice
  • 1 teaspoon salt
  • ¼ teaspoon citric acid
  • ¼ cup butter

Instructions

  • Add yogurt, salt, citric acid, and water to a medium-sized Dutch oven. Stir until creamy.
  • Wash and strain rice, then add to the same pot.
  • Stir continuously and simmer over low to medium heat until it is almost to the boiling point. Reduce heat to the lowest setting, cover pot, and cook for approximately 20 minutes, or until the rice is tender and the Girdoo has a rich, creamy consistency. Stir halfway through.
  • Meanwhile, melt butter in a pan. Skim foam off the top and allow the milk solids to settle to the bottom of the pan.
  • Serve each bowl of Yogurt Rice topped with a few tablespoons of clarified butter. Skim the butter from the top, without disturbing the solids on the bottom.

Notes

Calories are for Yogurt Rice/Girdoo only, without the butter.
  • An even easier way to clarify butter is to melt the butter in the microwave. I like to use a measuring cup to do this. Cover the measuring cup with a paper towel and microwave the butter for 30 seconds at a time. Once melted, the clarified butter will be on top and the milk solids will settle to the bottom.
  • If you would like your Girdoo creamier, add an additional ½ cup of water.
  • Because this dish thickens as it cools, you may need to add additional water when you reheat it.
  • Reheating in the oven is recommended.
  • For a less tangy Yogurt Rice, the citric acid can be left out.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 57g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1195mg | Fiber: 3g | Sugar: 0g