Simple, nourishing, easy-to-digest, and delicious.
Cuisine: South Indian
Ingredients
1/2cupwhite or brown ricerice can be replaced with steel cut oats, rolled oats or millet; or use a combination of grains; for health benefits, instant rice is not as good.
1cupyogurtmay want to add a little more
1/2cupwateroptional
saltas needed
Savory additions
carrotsshredded
cucumberfinely diced or grated
cilantrochopped
1tspgingergrated or crushed
1green chilichopped
Savory temperings
1tbspoilsesame, coconut
1/2tspmustard seed
1/2 tspcumin
1pinchasafoetida (hing)
1tspcurry leaves
1tspurad dal (black gram)skinned
1tspchanna dal
red chili
Savory garnishes
1-2tbsppomegranate arils
a fewgrapessliced in half
1tbspcilantro leavesfinely cut
Sweet additions
1-2tbspsweetenerunrefined sugar, maple syrup
1tspspicescardamom, cinnamon, nutmeg
1pinchsaffron soaked in milk
1/8cupraisins
1/4cupalmondssliced or chopped
1/4cuppistachiominced (not roasted or salty)
Instructions
Prepare riceWash and soak rice (30 minutes or up to a few hours)Cook rice by method of choice (pressure cooking, boiling, etc.) -- rice should be well cookedFluff up rice or mash it depending on your preferences
Prepare savory temperingHeat oil in pan. When the oil becomes hot, add mustard seeds and/or cumin.When the mustard seeds start to crackle, add dals When dals are golden, add curry leaves, red chilies, and/or hing.
CombineCool rice to around room temperature. Adding yogurt to hot rice will coagulate the yogurt.Add salt, yogurt and water to the rice until you get the desired consistency. Mix very well and break up lumps in any. You can use a spoon, potato masher, or your hands.Add desired additions. If making savory yogurt rice, pour tempering over rice (after tempering has cooled) and mix again.Garnish if desired.
ServeBest served immediately.My Indian friends serve savory yogurt/rice with lemon pickle.