Special Rice
RNR Curd Rice with Cucumber
Ingredients
- 500 g Cooked MadeBetter RNR rice (Soft, freshly cooked and promptly cooled)
- 350 g Plain curd (Refrigerated)
- 80 ml Milk (Boiled then cooled, or pasteurised)
- 120 g Cucumber (Finely chopped)
- 8 g Ginger (Finely chopped)
- 10 ml Cold-pressed oil
- 2 g Mustard seeds
- 4 g Urad dal
- 2 g Curry leaves
- 4 g Salt
Make it, step by step
- Cool cooked rice promptly in a clean shallow bowl, ideally within one hour. For advance preparation, refrigerate and use within 24 hours of cooking.
- Lightly mash 500 g cooled rice with milk. Fold in cold curd, cucumber and salt.
- Heat oil; crackle mustard, then toast urad dal until golden. Add ginger and curry leaves for 30 seconds.
- Cool tempering briefly, then fold into curd rice. Serve promptly or keep refrigerated.
Useful tips
- Lightly mash the softened rice before adding curd; keep a little grain texture rather than turning it into a smooth paste.
Allergens: Milk from milk and curd.
