Curd rice can be simple or exotic, as you choose to make it. Cooked simply, it is very good convalescent food as well as baby food. The following is an exotic version fit for any gournet.
Rice preferably new - 1 cup
Salt - 1 tsp
Fresh curd - 1 cup
Milk - 1 cup
Cream - 1/2 cup
Refined oil - 1 tablespoon
Mustard seeds - 1/2 tsp
A pinch of asafoetida
Green chillies, slit - 4
Spring curry leaves - 1
Garnish
Grated carrot
Grated cucumber
A handful of grapes, halved
Pomegranate seeds - 1/2 cup
Heat the oil. Season with mustard seeds, asafoetida, green chillies and curry leaves. Add to the rice along with the milk. Mix well and allow the rice to cool.
Beat the curd with salt; add to the rice along with the cream. Mix well
Place on a rice tray and garnish with grated carrot, cucumber, grapes and pomegranate seeds.
This is always served at room temperature.
