Allergens in Curd Rice: milk, mustard.
Ingredients
Quantities for 3.
- 3/4 cup raw, cooked very soft Rice
- 1.5 cups, fresh and thick, whisked smooth Yogurt
- 1/2 cup, cold Milkkeeps it from souring and loosens the set
- 2, finely minced Green Chilli
- 1 tsp, finely minced Ginger
- 1 sprig Curry Leaves
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1, broken Dried Red Chilli
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 tbsp Neutral Oil
- 2 tbsp, chopped Coriander Leavesoptional
- 3 tbsp, seeds Pomegranateoptional
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cook the rice with 2.5 cups water (twice the usual) so it collapses easily.
- Let the rice cool to just warm before the yogurt goes in; hot rice curdles it.
- Whisk the yogurt until it is completely lump-free.
Method
- Mash the warm cooked rice against the side of the pot with the back of a ladle until no whole grains remain.The mash is what makes curd rice creamy rather than a rice salad.
- Stir in the milk and salt and let it stand 5 minutes to cool further.
- Fold in the whisked yogurt, the minced ginger and green chilli.
- Check the consistency. It should be loose and pourable, since it thickens as it sits.Add a splash more milk if it looks like a mound rather than a pool.
- Heat the oil in a small pan and pop the mustard seeds.
- Add the urad dal, fry to pale gold, then add the red chilli, curry leaves and hing off the heat.
- Pour the tempering over the curd rice and fold it through once.
- Top with pomegranate seeds and coriander and serve cool, not chilled.
Storage
Keeps 2 days refrigerated but turns sour after that. Bring back to room temperature and slacken with 2 tbsp milk before serving; never heat it.
Nutrition Good estimate
One serving of Curd Rice (253 g) is about 382 calories, or 151 calories per 100 g.
Low protein: 10 g a serving, 10% of the calories
| Per serving253 g | Per 100 g | |
|---|---|---|
| Calories | 382 kcal | 151 kcal |
| Protein | 9.9 g | 4 g |
| Carbohydrate | 51.3 g | 20 g |
| of which sugars | 10.2 g | 4 g |
| Fibre | 1.4 g | 0 g |
| Fat | 15.2 g | 6 g |
| of which saturated | 4.4 g | 2 g |
| of which unsaturated | 9.8 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.