Published: by Absolutely Recipes, in the recipes category.

Labaniyeh Bil Ruz (Garlic, Yogurt And Rice Porridge) Recipe.

Ingredients:

1 pound (450g) full-fat plain or Greek yogurt
1 TSP cornstarch
Kosher or sea salt
1 TBSP (15ml) extra-virgin olive oil
4 cloves garlic, minced
1 TSP (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)

Recipe Instructions:

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.
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.
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.
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.
To serve, ladle the rice into shallow bowls and, if using, top with the toasted nuts and/or dried mint.

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