This is for those who don’t know what to make; the ones who want to get by with what’s in the pantry, who just want to get dinner on the table in 20 minutes—here is the answer to all things. Call it yogurt soup; others will call it yogurt rice or curd rice. (You could call it a congee or porridge and wouldn’t be wrong either.) You could call it a toddler penicillin; you can feed it to infants. It’s a blank canvas of creamy deliciousness that will serve any and every need you have. (Speaking of serving, check out the “Serve” section for suggestions on how to finish and/or present the dish.)
Check out our other great soup recipes!
When little bellies need something gentle, warm, and nourishing, this toddler-friendly yogurt soup—also known as curd rice porridge—is the perfect answer. Inspired by traditional Turkish and South Asian dishes, this cozy bowl combines soft-cooked rice with probiotic-rich yogurt and a touch of flavorful fat for a creamy, soothing texture toddlers love. It’s ideal for picky eaters, recovering kids, or simply when you want to serve a meal that feels like a warm hug.
This yogurt soup recipe leans on pantry staples and fridge basics, which makes it a no-fuss, go-to dish on busy days. You’ll need:
The steps are as simple as the ingredients. Just warm and mash the rice, whisk it with yogurt and liquid, and simmer gently until everything melds together. A finishing drizzle of melted butter or ghee and a sprinkle of flaxseeds give it that extra comforting touch. Serve warm—but not too hot—and watch your little one dig in.
Can I use Greek yogurt?
Yes! Recommended, actually.
What if my toddler is allergic to dairy?
You can swap in a dairy-free yogurt (like coconut or oat), though the flavor will shift slightly. Just avoid yogurts with added sugar.
How long does it keep?
This porridge keeps well in the fridge for 2–3 days. Reheat gently on the stove or in the microwave with a splash of water.
Is this suitable for baby-led weaning?
Absolutely—just make sure it’s cooled to a safe temperature and the consistency is manageable. Omit any added salt for babies under 12 months.
A popular home-cooked meal throughout the Middle East and South Asia, this yogurt soup is (almost) exactly what it sounds like--a creamy stew or porridge with a refreshing tang and lots of nutrition.
As we’re sure you’ve gathered from the ingredients and instructions, coming from the pot the dish is more comforting than flavorful–great for infants, but older toddlers and kids (to say nothing of yourself) will want more. The classic prep would be a drizzle of butter + an herb (e.g., mint, oregano, dill) + bit of spice (e.g., paprika, cumin), but go with what works for you and your child, such as a more breakfast-y take (blueberries + chia), a more texture-forward version (shredded carrots + diced cashew), or even a savory take (shredded chicken + crunchy onion strings + soy or sriracha). In fact, our best recommendation is to offer as many toppings as you have–veggies, proteins, sauces, toppings, etc.--and let everyone at the table, toddler included, make their own bowls.
Want more emphasis on the ‘soup’ part? Use five cups of liquid instead of four. Looking for more emphasis on the ‘yogurt’ part? Use three cups.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
