Curd Rice Recipe

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain well.

In a medium saucepan combine the rinsed rice, 1.5 cups water and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 12–15 minutes until rice is tender and water is absorbed. Alternatively, cook in a rice cooker with the same ratio.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork and spread on a wide plate or baking tray to cool slightly; this releases steam and prevents the yogurt from becoming too watery.

Once rice is warm (not hot), gently mash a little with the back of a spoon to slightly break the grains — curd rice should be soft and lightly broken, not mushy.

In a bowl whisk together 1.5 cups plain yogurt and 1/4 cup milk until smooth. If your yogurt is very thick, use a bit more milk to reach a creamy but pourable consistency.

Stir in 1/2 tsp sugar (optional) and 1/4 tsp salt to taste. Adjust sweetness or saltiness as desired.

Pour the yogurt mixture over the warm (not hot) rice and fold gently until evenly combined. The rice should be creamy; add a tablespoon or two of milk if it seems too dry. Taste and adjust salt.

Heat 1.5 tbsp ghee (or oil) in a small skillet over medium heat.

Add 1/2 tsp mustard seeds. When they begin to pop (a few seconds), add 1 tsp urad dal and 1 tsp chana dal. Fry, stirring, until the dals turn light golden, about 1–2 minutes.

Add 1 broken dried red chili, 6 curry leaves, 6 cashew halves and sauté until the cashews are golden and the curry leaves are crisp, about 30–45 seconds.

Stir in 1 tsp grated ginger and 1 chopped green chili; sauté for 10–15 seconds just to bloom their flavors. Turn off heat to avoid browning the ginger too much.

Carefully pour the hot tempered mixture (including the oil/ghee and aromatics) over the yogurt-rice and fold gently to distribute. The hot tempering adds fragrance and a slight nutty crunch.

Stir in 2 tbsp chopped cilantro and 1 tsp lemon juice if using; mix gently.

Fold in optional 1/4 cup grated carrot and 1/4 cup pomegranate arils for color and freshness.

Taste and adjust seasoning. Serve chilled or at room temperature. Curd rice can be refrigerated for up to 24 hours; if it thickens, stir in a little milk before serving.