Curd Rice (Rice Cooked in Milk Version)
This is a unique curd rice recipe where the rice is cooked in milk, offering a creamy and flavorful dish perfect for lunch or dinner.
Ingredients
- unit/count Onions
- unit/count Ginger, grated (Grated)
- unit/count Green chillies
- 10 unit/count Curry leaves
- unit/count White rice (I used sona masoori)
- unit/count Oil
- unit/count Mustard seeds
- unit/count Split and Skinless Urad Dal
- unit/count Dry red chillies
- unit/count Plain yogurt
- 2 cups Water
- 2 cups Whole milk
More recipes using Plain_yogurt
Instructions
- 1Rinse 1 cup of white rice thoroughly. Combine with 2 cups of water and allow to soak for 30 minutes.
- 2Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter. Stir in the urad dal and cook until lightly browned. Add curry leaves and dry red chillies, sautéing for an additional 10 seconds.
- 3Add onions and a pinch of salt to the pan. Sauté until the onions become translucent. Stir in the grated ginger and cook briefly. Set aside to cool.
- 4Once the onion mixture has cooled, combine it with plain yogurt in a bowl. Mix thoroughly and set aside.
- 5Add the soaked rice along with its water to a pressure cooker. Pour in 2 cups of whole milk. Cook for 1 whistle on high flame or in an Instant Pot for 4 minutes on high pressure. Allow the steam to release naturally.
- 6Gently fold the cooked rice into the yogurt mixture until well combined. Serve immediately with pickle.
