This yummy rice is an excellent way to use up leftover cooked white rice. It tastes awesome hot or cold, especially hot on cold winter nights. Best of all, it takes all of ten minutes to make.

RUCHI

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy pan, heat the clarified butter over medium heat. Add the mustard seeds; it should be just hot enough for the seeds to crackle, but not burn. Stir in ginger, garlic, cinnamon, green and red chile peppers, and curry leaves. Cook, stirring frequently, for like 30 seconds.

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  • If rice is cold, add rice to pan with a little water, and cover. The steam will separate the rice. When rice is warm, or if adding warm rice, stir rice with spices. Reduce heat, mix in yogurt, and heat through.

Note

The red chilly and cinnamon are simply for flavour. Do not eat them.

Nutrition Facts

230 calories; protein 10.2g 20% DV; carbohydrates 36.4g 12% DV; fat 5g 8% DV; cholesterol 12.9mg 4% DV; sodium 89.8mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/22/2004
I enjoyed this recipe. I like cold yogurt/curd rice on warm summer days and this was a change from the usual plain yogurt rice. I loved the addition of curry leaves and mustard seeds. I will definitely make this again. Read More
(6)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/22/2004
I enjoyed this recipe. I like cold yogurt/curd rice on warm summer days and this was a change from the usual plain yogurt rice. I loved the addition of curry leaves and mustard seeds. I will definitely make this again. Read More
(6)
Rating: 4 stars
06/08/2007
This came our pretty good - not as good as my mother's. Next time I will add more yogurt and let it sit out for a bit before using to get it more sour. Read More
(2)
Rating: 4 stars
06/16/2008
this curd rice is good. but we southindians add 1/4 cup pomegranate and carrot ( diced in to small pieces) in to this try out! instead of red chilli u can also add curd chilli(moru mulaku ) which is the correct side dish for curd rice Read More
(2)
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Rating: 5 stars
10/16/2005
This recipe looks excellent and authentic but I'm sad because I've never heard of fresh curry leaves nor do I know where I could buy them. Read More
(1)