CREAMY CURD RICE RECIPE - HAPPIEE EATZ

By Sahana

Curd Rice is one of my comfort food which is nothing but rice mixed with yoghurt / curd . It is a South Indian dish which is eaten on daily basis at the end of  lunch. Since curd has good probiotic, the bacteria in it helps for digestion. You can have this when your stomach is upset. If you have heat body, its good to have curd / buttermilk daily. You can also make the regular curd rice rich and creamy following the below recipe. This recipe can be done with left over rice too.

Preparation Time - 10 minutes | Cooking Time - 5  minutes | Total time - 15 minutes |  Cuisine  - Indian  | Servings  -2

Ingredients: 

  • Rice - 1 cup
  • Water - 4 cups
  • Salt - 1/4 tbsp
  • Butter (salted & at room temp. ) - 2 tbsp
  • Milk - 1.5 cup
  • Curd - 1 cup
For Tempering:
  • Oil - 3 tbsp
  • Mustard seed -  1 tsp 
  • Urad dal - 2 tsp
  • Jeera / Cumin seed -  1 tsp
  • Curry leaves - 8 (chopped)
  • Dry Red Chilly - 2 ( de - seeded)
  • Asafoetida - 1/4 tsp
Method: 

Preparation of curd :
  1. Boil the milk and add a 1 tbsp of curd in it.
  2.  Mix it and keep it in a warm place. Leave it until it gets set.
Preparation of Curd Rice :
  1. Rinse the rice well and soak it in water. Leave it for 30 mins to 1 hour.
  2. Take a pressure cooker and add the rice.
  3. Add water ( 4 cups of water for 1 cup of rice) and pressure cook for 4 whistles at high flame.
  4.  Switch off the flame and pen the lid after the pressure settles on its own.
  5.  Smash the cooked rice well.
  6. Add 1.5 cup of hot milk along with the malai, 1 cup of curd , salt and butter. Mix it well without any lumps. 
  7. Take a kadai. Add oil, mustard seed, jeera / cumin, urad dal, chopped curry leaves, de- seeded dry red chilly and asafoetida . Temper it under low flame. Switch off once the mustard splatters and urad dal becomes golden color.
  8. Add the tempering to the rice and mix well. 
  9.  Creamy curd rice is ready. You can either serve it hot or cold.
How to prepare it with leftover rice?
  1. Add the leftover rice to the pressure cooker. Add 1. 5 cups water and  leave for 1 whistle. You can also add extra water and leave extra whistle but the rice has to become smashing consistency and not get burnt.
  2. The follow the remaining steps 6,7 and 8 given above. 

Step by Step Image Instructions:

Step 1:

Pressure cook rice with water ( 1 cup of rice : 4 cup of water) for whistles.
Open after the pressure settles on its own.


Step 2:

Smash the cooked rice. Add hot milk with malai, curd
salted butter and salt. Mix well.


Step 3:
Temper mustard seed, cumin / jeera, curry leaves,
dry red chilly (de - seeded), urad dal ad asafoetida with 3 tbsp of oil
in a small kadai. 


Step 4:

Add the tempering to the rice and mix well.
Curd Rice is ready.


Notes: 
  1. If you feel curd rice is thick , add milk and curd gradually according to your preferred consistency.
  2. Cooked rice should not have any water in it. If you find any extra water in it, keep the flame low until the rice absorbs the remaining water.
  3. Butter must be at room temperature while adding. 
  4. You can also add tempered dry grapes , tempered chopped shallots / pearl onion, finely chopped ginger, finely chopped coriander leaves and pomegranate to the prepare curd rice.
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Hi! This is Sahana. Hope you all doing good😊. Thanks for reaching my blog and I hope you guys have gone through my recipes. If you like my recipes, kindly share it with your friends & family. Also, let me know your feedback in the comment section. It will be a great support to improve my blogs. You can also follow my blog updates by clicking 'Follow' option on the left side tab in Home page. If you have tried the recipe, mention in Instagram as @happiee_eatz and tag #happieeeatz.    
                    Have a great day! 😄
 




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