The hardest part of this recipe was mashing my perfectly cooked, long, separate grains of fragrant Basmati rice into the creamy mush that is curd rice. [That's conditioning for you.] The mashing is important to give it the creamy texture, though, and for a proper melding of flavors.
– 1 cup raw rice (medium grain is good)
– 2 cups water
– 1 cup milk
– 1 cup sour plain yogurt ( Activia plain yogurt comes closest to homemade.)
– 1 tsp salt
– 1 tbsp vegetable oil
– a pinch asfoetida (optional)
– 1 tsp mustard seeds
– 1 tbsp ginger green chilli paste
– a few curry leaves (I used dried ones that my mother mailed from her kitchen garden in India.)
– 1 tbsp chopped cilantro
– a handful of seedless grapes, or pomegranate arils, or fresh cherries
– In a saucepan, soak the rice in the water for 20-30 minutes.
– Place the saucepan on high heat and bring to a boil, covered. Then lower the heat and simmer until all the water is absorbed. Keep the lid on as much as you can.
– Turn off the heat, and add the salt and the milk to the rice, stirring and mashing the rice with the back of your spoon. The rice will absorb most of the liquid. Cover, and let it cool.
– Once cooled to room temperature, add the yogurt and mix it in.
– Heat the oil in a small skillet.
– Add the asfoetida and the mustard seeds. Let em pop.
– Add the curry leaves and the ginger green chilli paste. Saute for a minute.
– Add this tempering to the rice along with the fruit and the cilantro. Mix well.
– Chill in the fridge for half an hour.
Serve with your favorite hot pickle.