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.
- Mix tapioca starch with 130ml water until dissolved.
- Add the tapioca starch mixture to the boiling young rice, stirring until thickened. Remove from heat.
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).
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.
Step 4. Chill and Serve
- Refrigerate until completely cool before serving.
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!