Indian

Curd Rice

Name: Curd Rice
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 70 g white rice; 250 ml water; 0.5 tsp salt; 150 g plain whole-milk curd (natural yoghurt); 30 ml whole milk; 2 tsp ghee; 0.5 tsp black mustard seeds; 0.5 tsp urad dal; 0.5 tsp chana dal; 1 dried red chilli; 1 green chilli; 1 tsp ginger; 6 curry leaves; 1 tbsp carrot; 1 pinch asafoetida; 1 tsp coriander leaves; 1 tbsp pomegranate seeds

The South Indian comfort dish of soft-cooked rice mashed into cool whisked curd, finished with a ghee tempering of mustard seeds, dals, curry leaves and green chilli. Served slightly loose, at room temperature or lightly chilled.

Lunch & dinner Vegetarian

32 min10 prep · 22 cookEasy467 kcalper serving

Method

Rinse 70 g of rice in two or three changes of water until it runs clear, then put it in a small saucepan with 250 ml of water and 0.25 tsp of the salt. Bring to the boil, cover, drop the heat to low and cook 15 minutes until the grains are completely soft and a little sticky — curd rice wants overcooked, not al dente, rice.
Off the heat, mash the hot rice lightly with the back of a ladle so the grains break down and the mixture is creamy. Spread it out in a wide bowl and leave 10 minutes to cool to lukewarm — adding curd to hot rice splits it and turns it sour.
Stir 30 ml of cold milk into the lukewarm rice to loosen it. Whisk 150 g of curd smooth in a separate bowl and fold it in gently with the remaining 0.25 tsp of salt. The mixture should be soft and pourable; it will thicken as it stands.
Fold 1 tbsp of finely grated carrot through the curd rice and set it aside, covered, at room temperature.