Yogurt Rice

Name: Yogurt Rice
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; 34 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; 23 dried hot red chilies; 10 or so fresh curry leaves (optional)

11 ingredients

13 steps

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
34 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
23 dried hot red chilies
10 or so fresh curry leaves (optional)

Directions

1

Combine the rice, 3 cups water, and the salt in a medium pan and bring to a boil.
2

Cover tightly, turn heat to very, very low, and cook 25 minutes.
3

Empty rice into a wide bowl and add the milk.
4

Stir to mix and to cool off the rice a bit.
5

Now add the yogurt and mix again.
6

Add the tomatoes and cilantro and mix them together.
7

Put the oil in a small pan or frying pan and set over medium-high heat.
8

When hot, put in the urad dal.
9

Let it turn reddish.
10

Put in the mustard seeds and chilies.
11

As soon as the mustard seeds pop and the chilies darken, add the curry leaves.
12

A second later, pour the oil and spices over the yogurt-rice mixture.
13

Stir to mix.