Labneh Cucumber Rice
A light and cooling Levantine rice dish where fluffy white rice is folded together with tangy labneh (strained yogurt), crisp cucumber, and fresh dill, finished with a squeeze of lemon. Perfect as a side to grilled meats or as a refreshing main on warm days. The labneh creates a creamy sauce without heavy cream, while the cucumber stays crisp and the dill adds herbaceous brightness.
- Prep
- 15 min
- Cook
- 18 min
- Wait
- 10 min
- Total
- 43 min
- Makes
- 4 servings (about 5½ cups)
Steps
Before you start
- Have labneh at room temperature (remove from refrigerator 30 minutes ahead)
- Measure and prep all vegetables before you start cooking rice
- Use a medium pot with a tight-fitting lid for even rice cooking
Rinse and cook rice
- Rinse the rice in a fine-mesh strainer under cool running water until the water runs clear, about 2–3 passes.
- This removes excess starch.
- In a medium pot (3-quart/2.8 L), bring 2½ cups (600 ml) water and ¾ teaspoon (5 g) kosher salt to a rolling boil over high heat.
- Stir in the rinsed rice, add 1 tablespoon (14 g) butter if using, and bring back to a boil.
- Stir once, then reduce heat to low, cover with a tight-fitting lid, and simmer without disturbing for 16 minutes.
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Ready when: Rice is tender, water is absorbed, small steam holes visible on the surface
Tip: Do not lift the lid or stir during cooking; this disrupts steam circulation and results in unevenly cooked rice.
Rest and fluff rice
- Remove the pot from heat, keeping the lid on.
- Let the rice rest for 5 minutes to allow any residual moisture to distribute evenly.
- Remove the lid and fluff the rice gently with a fork, breaking up any clumps.
- Spread it on a shallow plate or baking sheet to cool to room temperature, about 5 minutes.
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Ready when: Rice is fluffed and no longer steaming; cool enough to touch
Tip: Spreading the rice thin helps it cool faster and prevents it from steaming further, which can make it mushy.
Prepare vegetables and labneh
- While rice cools, finely dice 1 medium English cucumber into about ½-inch (1 cm) pieces; if the cucumber is very seedy or watery, remove and discard the seeds.
- Finely chop ⅓ cup (12 g) fresh dill.
- Zest the medium lemon to yield about ½ teaspoon zest, then juice it to yield about 3 tablespoons (45 ml) juice.
- Remove labneh from refrigerator if it is cold; it should be at or near room temperature for smooth folding.
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Tip: Room-temperature labneh blends smoothly into the warm rice without forming lumps; cold labneh may seize and become grainy.
Combine rice and labneh
- Transfer the cooled rice to a large mixing bowl.
- Pour the room-temperature labneh over the rice and fold gently with a rubber spatula or wooden spoon, using a turning motion that brings rice up and over the labneh, rotating the bowl as you go.
- Work until the labneh is evenly distributed and the rice is lightly coated in a creamy mixture, about 20–30 folds.
- Do not overmix, or the rice may break and become mushy.
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Ready when: Rice is coated in labneh cream; no white streaks or clumps of labneh remain visible
Tip: Use a gentle folding motion rather than stirring to preserve the structure of individual rice grains.
Fold in cucumber, dill, and seasonings
- Add the diced cucumber, chopped dill, and lemon zest to the rice and labneh mixture.
- Fold gently until the vegetables and herb are evenly scattered throughout, using the same turning motion.
- Drizzle in 1½ tablespoons (22 ml) extra virgin olive oil and pour in the fresh lemon juice.
- Season with white pepper to taste (start with ¼ teaspoon/0.5 g and adjust).
- Fold once more to distribute all additions.
- Taste and add more salt or lemon juice if needed.
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Ready when: Cucumber, dill, and oil are evenly distributed; mixture smells bright and lemony
Tip: Add lemon juice gradually—it can make the rice taste sour if overdone, and the flavor develops as it sits.
Serve warm or chilled
- Serve the labneh cucumber rice while still warm, or chill it in the refrigerator for 30 minutes to 2 hours for a cooler side dish.
- Transfer to a serving bowl or platter and, if desired, garnish with a light drizzle of olive oil and extra fresh dill.
- The rice pairs well with grilled chicken, lamb kebabs, or roasted vegetables.
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Tip: Chilling the rice allows flavors to meld; however, it also causes the labneh to set more firmly, so serve at room temperature if you prefer a creamier texture.
Good to know
Tips
- Do not stir rice during cooking; this breaks grains and releases starch, resulting in mushy rice. A tight-fitting lid is essential for proper steam circulation.
- Ensure labneh is at room temperature before folding—cold labneh will seize and become lumpy when mixed with warm rice. Remove it from the refrigerator 30 minutes ahead.
- Taste the rice before serving and adjust lemon juice and salt to your preference. The brightness of lemon can vary by fruit, and personal taste differs.
- This dish is best served within an hour of assembly, as the labneh gradually firms up and the cucumber begins to release water. For a meal-prep option, assemble only the amount you will eat and store components separately.
Make ahead
Rice can be cooked up to 1 day ahead, cooled completely, covered, and refrigerated. Reheat gently in a covered pot over low heat with a splash of water, stirring occasionally, until warmed through (about 5 minutes). Add labneh and vegetables just before serving to preserve texture and freshness.
Storage & reheating
Room temperature (2 hours maximum): cover loosely with cloth. Refrigerator (up to 3 days): store in an airtight container. Do not freeze; labneh and cucumber do not freeze well. To reheat, transfer to a pot, add 2–3 tablespoons water, cover, and warm over low heat for 5 minutes, stirring gently. Add fresh dill and lemon juice after reheating for best flavor.
Substitutions
- labneh (strained yogurt) → thick Greek yogurt (strained in cheesecloth for 1 hour if too thin). Greek yogurt has similar tang and creaminess; straining reduces excess liquid so it does not make rice wet.
- English cucumber → zucchini, finely diced raw. Zucchini offers similar crispness and mild flavor; it does not need seeding. Use summer squash varieties that are firm.
- fresh dill → fresh mint or parsley, finely chopped. Both herbs provide brightness; mint offers a cooling effect similar to dill, while parsley adds subtle earthiness.
- white pepper → black pepper. Black pepper is slightly more peppery and will show visible specks in the pale rice; use ¼ the amount and adjust to taste.
