Indian Yogurt Rice

• 份量: 4 servings
• 總時間: 15 minutes

食材

4 cups cooked white rice

½ cup whole milk

½ cups whole-milk plain yogurt

Kosher salt

¼ cup ghee or neutral oil

10 curry leaves (optional)

2 teaspoons black, brown or yellow mustard seeds

1 teaspoon cumin seeds

2 scallions, chopped

步驟

In a large saucepan over medium, combine the rice and milk. Cook, stirring often, until the rice has absorbed the milk, about 5 minutes. Stir in the yogurt and 1 teaspoon salt, then cook, stirring often, until thick and creamy, about 3 minutes. Remove from the heat and set aside.

In a small saucepan over medium-high, combine the ghee, curry leaves (if using), mustard seeds and cumin seeds. Cook, swirling the pan, until the spices are toasted and the mixture is aromatic, 1½ to 2 minutes. Off heat, remove and discard the curry leaves, then swirl in the scallions.Divide the rice mixture among individual bowls and spoon the ghee mixture over the top.