Kremalı Mısırlı Pirinç Çorbası Recipe (Turkish Creamy Corn and Rice Soup)

Kremalı mısırlı pirinç çorbası is a Turkish creamy corn and rice soup made with yogurt, double cream and egg yolk, thickened with cornstarch and finished with mint fried in hot butter. It cooks in one pot and serves 4 to 5 in about 30 minutes.

The yogurt, egg yolk, cream and cornstarch are whisked together in a jug before they go into the pot. Adding them while stirring constantly is what stops the yogurt from curdling in the heat. The cornstarch is what holds the mixture stable skip it and the soup splits.

The soup thickens as it sits, so serve it straight from the pot or add a splash of water to loosen it before it goes into the bowl. The mint is fried in hot butter and poured over at the last second, just before serving.

Kremalı Mısırlı Pirinç Çorbası Recipe (Turkish Creamy Corn and Rice Soup)

Author: Sandra Cooking Method:Stovetop Cuisine:Turkish Courses:Soups

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 30 minutesTotal time:1 hour Cooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Available

Description

Turkish creamy corn and rice soup made with yogurt, double cream and egg yolk, finished with mint fried in butter. One pot, serves 4 to 5, ready in 30 minutes.

Ingredients

• 2 tbsp rice
• 300ml water (to cook the rice)
• 1 tea glass sweetcorn (roughly 80–100g), canned, frozen or fresh
• 300ml full-fat yogurt
• 200ml double cream (or whipping cream)
• 1 egg yolk
• 1 level tbsp cornstarch

For the topping:

• 2 tbsp unsalted butter
• 1 tsp dried mint (or a small handful of fresh mint leaves)

Instructions

1. Put the rice and water in a medium pot. Cook over medium heat until the rice is completely soft, about 12 to 15 minutes.
2. In a jug, combine the yogurt, egg yolk, double cream and cornstarch. Whisk until fully smooth with no lumps.
3. Pour the yogurt mixture into the pot in a steady stream while stirring constantly. Keep stirring until the soup thickens.
4. Season with salt. Add water a little at a time to reach your preferred consistency.
5. Bring to a gentle boil. Add the corn and cook for a further 10 minutes, stirring occasionally.
6. Taste and adjust the seasoning. Add more water if the soup has thickened too much.
7. Turn off the heat. In a small pan, melt the butter over medium-high heat until foaming. Add the mint and let it sizzle for 20 to 30 seconds. Pour immediately over the soup and serve.

FAQs

My yogurt curdled when I added it to the pot what went wrong?

The mixture was either added too quickly or without stirring. Pour the whisked yogurt mixture in slowly in a steady stream and stir the whole time it goes in. The cornstarch in the mixture is what prevents curdling make sure it is fully dissolved in the jug before you start.

Can I use canned corn instead of fresh or frozen?

Yes. Drain and rinse the canned corn before adding it. The result is the same the corn softens slightly in the 10-minute cook and takes on the flavour of the soup. Frozen corn goes in straight from the bag with no need to thaw first.

Should I use fresh or dried mint for the topping?

Dried mint works better for this topping. It fries evenly in the butter in about 20 to 30 seconds without burning the way fresh mint can. If using fresh mint, add it to the butter right at the end and pour it over the soup immediately before the leaves darken.

Can I skip the double cream and use more yogurt instead?

You can, but the soup will be thinner and noticeably tangier. The double cream is what gives the soup its mild, rounded flavour. If you want a lighter version, use 250ml yogurt and 100ml milk as a substitute for the cream.

What should I serve this with?

This soup works well as a starter before a Turkish main or on its own with flatbread. Turkish Egg and Lemon Chicken Soup uses a similar yogurt and egg yolk liaison and is worth bookmarking as the next Turkish soup to try. For a completely different flavour on the same Turkish table, Moroccan Harira Soup (Harira Çorbası) gives you a tomato and lentil base to contrast with this creamy version.