1. Raw rice / pachari – 1/2 cup
Water – 1.5 cups
2. Hot milk – 3/4 cup
Thick curd – 3/4 cup or as required
3. Oil – 1.5 tbsp
4. Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Cashews – 1 – 2 tbsp, broken
Curry leaves – A few
5. Ginger – 1/2 tsp, minced
Carrot – 2 tbsp, finely chopped
Capsicum – 2 tbsp, finely chopped
Green chilly – 1, finely chopped
6. Salt – To taste
1) Wash the raw rice well and place in a small pressure cooker (I used a 2 liter cooker). Add 1.5 cups of water and cook for 3 – 4 whistles at medium heat. When the pressure releases, open the lid and mash the cooked rice using the back of a spoon.
2) Add hot milk to the mashed rice mixture and mix well. When it cools down, add curd, enough salt and mix well.
3) Heat 1.5 tbsp oil in a small pan. Splutter mustard seeds and fry urad dal and cashews until golden. Add ginger, carrot, capsicum, green chilly. Cook for about 2 minutes and switch off. Add this to the rice mixture. Curd rice will thicken as it cools down. You can add little milk/curd to adjust the consistency. Serve curd rice with any pickle you like.