THe New Tastes of India/Das Sreedharan

Curd Rice
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
600g/1 lb 5 oz basmati rice 1 tablespoon vegetable oil 1/2 teaspoon mustard seeds
a few curry leaves 1 dried red chilli 1cm/1/2 in fresh root ginger, finely chopped
1.2 litres/2 pints plain yogurt 120 ml/4 fl oz milk 3 fresh green chillies, finely sliced
salt



1 Wash the rice in cold water and place it in a large pot. Cover generously with water and add a little salt. Bring to the boil and simmer for about 20 minutes or until the rice is just tender. Drain the excess water from the rice and set aside.
2 Heat the oil in a small frying pan and add the mustard seeds. As they begin to pop, add the curry leaves, dried red chilli and ginger. When the ginger turns golden brown, pour the contents of the pan over the rice and mix thoroughly.
3 In a mixing bowl, whisk the yogurt with a pinch of salt. Gradually add the yogurt to the rice, stirring slowly and continuously. Stir in the milk and mix thoroughly. Serve topped with the green chillies and some pickles.

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