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.
Maya, can we use the Ponni rice that we get in kerala for this recipe? why raw rice?
Yeah, you can use ponni rice / sona masoori for this recipe.
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