Rice Varieties‎ > ‎

Curd Rice


Ingredients:

Rice – 1 cup

Milk – 1 cup

Water – 2 cups

Yoghurt – 1 cup

Butter – 4 teaspoons

Carrot – 1 (grated)

Salt – ½ teaspoon

Tempering:

Oil – 1 teaspoon

Mustard seeds – ½ teaspoon

Hing – ¼ teaspoon

Curry leaves – 5 or 6

Red chillies – 2 (broken into halves)

 

Method:

  1. Pressure cook rice with milk and water for 2 to 3 whistles.
  2. Once pressure releases mash the contents nicely.
  3. Once contents cool down add yoghurt and butter and mix well.
  4. Heat oil and add mustard seeds and allow spluttering.
  5. Add the remaining ingredients mentioned under tempering, give a quick stir and add to curd rice along with grated carrots.
  6. Mix well and serve along with pickle of your choice.
Optional:
  • Fried cashews could also be added.
  • Fruits such as pomogranate, dried grapes, dark grapes could also be added.

 


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