YOGURT RICE

Yogurt Rice image

Categories Bread Salad Rice Lunch Raw Boil

Yield serves 4 as a salad and many more as a topping for soups

Number Of Ingredients 11

Ingredients

1 cup jasmine rice
1 1/4 teaspoons salt
1/4 cup cold milk
1/2 cup plain yogurt (preferably the Greek or acidophilus variety), lightly beaten with a fork or whisk
3-4 cherry tomatoes, quartered and lightly salted
1/4 cup finely chopped cilantro
2 teaspoons olive or canola oil
1/4 teaspoon urad dal (use yellow split peas or lightly crushed raw peanuts as a substitute)
1/2 teaspoon whole brown mustard seeds
2-3 dried hot red chilies
10 or so fresh curry leaves (optional)

Steps:

Combine the rice, 3 cups water, and the salt in a medium pan and bring to a boil. Cover tightly, turn heat to very, very low, and cook 25 minutes. Empty rice into a wide bowl and add the milk. Stir to mix and to cool off the rice a bit. Now add the yogurt and mix again. Add the tomatoes and cilantro and mix them together.
Put the oil in a small pan or frying pan and set over medium-high heat. When hot, put in the urad dal. Let it turn reddish. Put in the mustard seeds and chilies. As soon as the mustard seeds pop and the chilies darken, add the curry leaves. A second later, pour the oil and spices over the yogurt-rice mixture. Stir to mix.

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