Yummy Curd Rice

SUBMITTED BY: RUCHI

"This yummy rice is an excellent way to use up leftover cooked white rice. It tastes awesome hot or cold, especially hot on cold winter nights. Best of all, it takes all of ten minutes to make."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	5 Min
COOK TIME	5 Min
READY IN	10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 teaspoon clarified butter
1 teaspoon mustard seed
1 teaspoon chopped fresh ginger root
1 teaspoon chopped garlic
1 small cinnamon stick (optional)
1 teaspoon chopped green chile peppers
1 whole red chile pepper
7 leaves fresh curry
1 cup cooked basmati rice
water as needed
1 cup plain lowfat yogurt

DIRECTIONS

In a heavy pan, heat the clarified butter over medium heat. Add the mustard seeds; it should be just hot enough for the seeds to crackle, but not burn. Stir in ginger, garlic, cinnamon, green and red chile peppers, and curry leaves. Cook, stirring frequently, for like 30 seconds.
If rice is cold, add rice to pan with a little water, and cover. The steam will separate the rice. When rice is warm, or if adding warm rice, stir rice with spices. Reduce heat, mix in yogurt, and heat through.

FOOTNOTE

The red chilly and cinnamon are simply for flavour. Do not eat them.

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REVIEWS

Reviewed on Apr. 21, 2004 by DHANO923

I enjoyed this recipe. I like cold yogurt/curd rice on warm summer days, and this was a change... MORE

Reviewed on Oct. 16, 2005 by Vstevens

This recipe looks excellent and authentic, but I'm sad because I've never heard of fresh curry... MORE

Reviewed on Jun. 16, 2008 by remya nava

this curd rice is good. but we southindians add 1/4 cup pomegranate and carrot ( diced in to... MORE

Reviewed on Jun. 8, 2007 by momar

This came our pretty good - not as good as my mother's. Next time, I will add more yogurt and... MORE

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