Crispy Shallot Labneh Rice

Name: Crispy Shallot Labneh Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) long-grain white rice (basmati or jasmine), rinsed thoroughly under cold water until water runs clear; 3 tablespoons (45 ml) ghee or clarified butter; 3 medium (150 g) shallots, thinly sliced into rings; 2½ cups (600 ml) water; 1 teaspoon (6 g) kosher salt; ¾ cup (180 g) labneh (strained yogurt), full-fat, at room temperature; ½ teaspoon (2 g) ground sumac; to taste freshly ground black pepper (optional); 2 tablespoons (6 g) fresh mint leaves, torn or roughly chopped (optional)

From the MyKitchenBank Kitchen

Fluffy white rice folded with tangy, creamy labneh and topped with shatteringly crisp fried shallots and a pinch of tart sumac. This Middle Eastern rice dish brings together warm spice notes, cooling yogurt, and textural contrast in one aromatic side. Serve warm alongside grilled meats, roasted vegetables, or hearty stews.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (3 cups cooked rice)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have labneh at room temperature so it folds smoothly into the hot rice
Slice shallots thinly and evenly so they fry at the same rate
Use a heavy-bottomed pot or Dutch oven with a tight-fitting lid to retain steam for fluffy rice

1
Fry the shallots
- Heat 2 tablespoons (30 ml) of ghee in a small heavy saucepan over medium heat.
- Once shimmering, add the sliced shallots in a single layer.
- Fry, stirring occasionally, for 8–10 minutes until golden brown and crispy at the edges.
- Watch carefully toward the end—they go from golden to burnt quickly.
- Transfer to a paper towel-lined plate using a slotted spoon, season lightly with a pinch of salt, and let cool.
+ Show details− Hide details
Ready when: Shallots are deep golden brown with some darker, crispy edges; they should shatter when broken
Tip: Don't stir too frequently—let shallots sit undisturbed to develop crispy, caramelized edges. If they brown too fast, lower the heat slightly.
2
Toast the rice
- In a heavy-bottomed 3-quart (2.8 L) pot, heat the remaining 1 tablespoon (15 ml) of ghee over medium heat.
- Add the rinsed rice and stir constantly for 2–3 minutes until it becomes translucent at the edges and smells toasted and fragrant.
+ Show details− Hide details
Ready when: Rice grains become translucent around the edges and smell nutty and toasted
Tip: Don't skip this step—toasting prevents the rice from becoming gummy and adds depth of flavor.
3
Add water and cook
- Pour the measured water into the pot with the toasted rice and add 1 teaspoon (6 g) of kosher salt.
- Stir once to distribute evenly, then bring to a boil over high heat.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.
+ Show details− Hide details
Ready when: Water is mostly absorbed and rice is tender; a few grains may still have a slight firmness in the center
Tip: Resist the urge to lift the lid before 15 minutes—every peek releases steam and prolongs cooking time.
4
Fold in labneh
- Remove the pot from heat and let it sit, lid on, for 5 minutes.
- Remove the lid and gently fluff the rice with a fork, breaking up any clumps.
- Working quickly while the rice is still steaming, add the room-temperature labneh in dollops and fold gently into the rice using a fork or spatula until evenly distributed.
- The heat from the rice will warm the labneh and create a creamy, tangy texture throughout.
+ Show details− Hide details
Ready when: Labneh is evenly folded throughout; rice is fluffy and creamy
Tip: Use room-temperature labneh and work quickly so it blends smoothly without cooling the rice. Cold labneh will seize and create lumps.
5
Season and serve
- Taste and adjust seasoning with a small pinch of salt if needed.
- Transfer the rice to a serving dish and top generously with the crispy fried shallots.
- Dust with ground sumac and a crack of fresh black pepper.
- Scatter torn fresh mint over the top if using.
+ Show details− Hide details
Ready when: Rice is plated and garnished
Tip: Add the crispy shallots just before serving so they stay crunchy and don't soften from the steam.

Good to know

Tips

To ensure evenly crispy shallots, slice them as uniformly as possible so they brown at the same rate. Use a mandoline or sharp knife for best results.
Labneh must be at room temperature before folding into the hot rice—cold labneh will seize and curdle. Take it out of the fridge 30 minutes ahead.
The water-to-rice ratio of 1⅔ to 1 is crucial for fluffy, separate grains. Do not stir during cooking, as this releases starch and makes the rice gummy.
This rice is best served warm but can be enjoyed at room temperature as a salad-like side. Add extra fresh herbs and a drizzle of olive oil for a lighter presentation.

Make ahead

Fry the shallots up to 4 hours ahead and store in an airtight container at room temperature. Cook the rice and fold in the labneh up to 2 hours ahead; reheat gently in a covered pot over low heat, stirring in a splash of water if it seems dry. Top with fresh shallots and herbs just before serving.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pot over low heat with 2–3 tablespoons (30–45 ml) of water, stirring gently until warmed through (about 5 minutes). Do not freeze the finished rice, as labneh becomes watery upon thawing. Crispy shallots can be frozen separately in an airtight container for up to 1 month and crisped in a dry skillet before use.

Substitutions

labneh (strained yogurt), full-fat → Greek yogurt (full-fat), whisked until smooth. Use the same amount. Greek yogurt is thicker and tangier than labneh but will create a similar creamy texture. It may be slightly less rich.
ghee or clarified butter → unsalted butter or neutral oil (vegetable, canola, or light olive oil). Use the same amount. Butter will add richness but lacks ghee's nutty complexity. Oil will be neutral and crisp the shallots well.
ground sumac → finely grated lemon zest. Use 1 teaspoon (3 g). Lemon zest provides tartness and brightness but lacks sumac's earthiness and color.
long-grain white rice (basmati or jasmine) → brown basmati rice or long-grain brown rice. Increase water to 2¾ cups (660 ml) and cook time to 40 minutes. Brown rice will be chewier and more nutritious but less delicate.