Creamy Young Rice Yogurt: Easy Vietnamese Recipe

Dive into the delightful world of Vietnamese cuisine with this simple yet incredibly rewarding recipe for Creamy Young Rice Yogurt. Unlike traditional yogurt, this unique treat utilizes glutinous rice, creating a subtly sweet and luxuriously creamy texture that's both refreshing and satisfying. Its versatility shines through – enjoy it as a standalone dessert, a topping for fresh fruit, or a cooling element in savory dishes. This surprisingly easy-to-make yogurt offers a refreshing alternative to traditional dairy options, perfect for those seeking a healthier, plant-based treat or simply a new culinary adventure.

This recipe unlocks the secrets to crafting your own perfect batch of creamy young rice yogurt at home. Using readily available ingredients and a straightforward process, you’ll be amazed at the results. Ready to transform simple rice into a delectable, probiotic-rich dessert? Let's get started with our step-by-step guide!

Tools Needed

  • basin
  • pot
  • cups
  • spoon
  • blanket or towel

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Yogurt and Rice

  • Measure out milk, sugar, yogurt starter, Ong Tho milk, milk powder, young green rice, salt, tapioca starch, water, and pineapple syrup.
  • In a basin, combine sugar, milk powder, 350ml of boiled water and stir well until dissolved. Add 1 liter of fresh milk, and stir until homogeneous.
  • Allow the mixture to cool completely.
  • Rinse the young rice. Cook 260g young rice with 900ml water, sugar, salt and pineapple syrup until boiling.
Prepare ingredients: Measure out milk, sugar, yogurt starter, Ong Tho milk, milk powder, young green rice, salt, tapioca starch, water, and pineapple syrup.Make the yogurt base: In a basin, combine sugar, milk powder, 350ml of boiled water and stir well until dissolved. Add 1 liter of fresh milk, and stir until homogeneous.Cool the yogurt base: Allow the mixture to cool completely.Prepare the young rice: Rinse the young rice. Cook 260g young rice with 900ml water, sugar, salt and pineapple syrup until boiling.
Prepare the Yogurt and Rice
  • Mix tapioca starch with 130ml water until dissolved.
  • Add the tapioca starch mixture to the boiling young rice, stirring until thickened. Remove from heat.
Prepare tapioca starch mixture: Mix tapioca starch with 130ml water until dissolved.Combine and cook: Add the tapioca starch mixture to the boiling young rice, stirring until thickened. Remove from heat.
Prepare the Yogurt and Rice

Step 2. Incubate the Yogurt

  • Add the yogurt starter to the cooled milk mixture. Pour into a container, cover, and wrap in a blanket to incubate for 10-24 hours (depending on temperature).
Incubate the yogurt: Add the yogurt starter to the cooled milk mixture. Pour into a container, cover, and wrap in a blanket to incubate for 10-24 hours (depending on temperature).
Incubate the Yogurt

Step 3. Combine and Finish

  • Once the yogurt is ready (thick and set), spoon it into cups or containers. Top with the cooked young rice mixture.
Assemble: Once the yogurt is ready (thick and set), spoon it into cups or containers. Top with the cooked young rice mixture.
Combine and Finish

Step 4. Chill and Serve

  • Refrigerate until completely cool before serving.
Chill and serve: Refrigerate until completely cool before serving.
Chill and Serve

Read more: Quick & Easy Dry Chicken Noodle Pho Recipe

Tips

  • Using milk powder enhances the yogurt's fragrance.
  • Don't overheat the yogurt base when incubating; it can spoil.
  • The incubation time varies depending on the temperature; check after 10 hours to see if it is sour enough.
  • Don't stir the young rice mixture too much once the tapioca starch is added to prevent it from becoming mushy.

Nutrition

  • N/A

FAQs

1. Can I use different types of rice instead of glutinous rice?

While glutinous rice is best for its stickiness and creamy texture, you can experiment with other short-grain rice varieties. However, the final product might be less creamy.

2. How long can I store the young rice yogurt in the refrigerator?

Store your homemade young rice yogurt in an airtight container in the refrigerator for up to 5-7 days. It's best consumed within the first few days for optimal freshness and flavor.


Making creamy young rice yogurt at home is easier than you think, offering a delicious and healthy treat with minimal effort. Enjoy this versatile dessert on its own, or explore its culinary potential as a topping or ingredient in your favorite dishes. Now go forth and create your own batch of this delightful Vietnamese delicacy!