Rice with Ginger-Seasoned Yogurt
-Recipe from Yamuna mataji
This dish is centuries old and is mentioned in the ancient Vedic texts.
It is nutritious and easy to digest. It is served at room temperature
or slightly chilled and is good selection on a light summer luncheon
menu with any vegetable or salad. It is also good on a dinner menu,
because the rice can be cooked and cooled or chilled before hand and
finally assembled at the last moment.
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 25- 35 minutes
1 cup (95 g) basmati or other long-grain white rice
1 2/3-3 cups (400-480 ml) water
2 table spoons (30 ml) butter or ghee
1 teaspoon (5 ml) salt
1 ¼ cups (300 ml) plain yogurt, buttermilk or sour cream, at room temperature or chilled
¼ teaspoon (1 ml) ground ginger or 1 teaspoon (5 ml) scraped, finely shredded or mined fresh ginger root.
1. If basmati rice is used, clean, wash, soak and drain as explained on page 4.
Bring the water to a boil in a 1 ½ -quart/liter nonstick
saucepan. Add the rice, stir, reduce the heat to very low and cover
with a tight-fitting lid. Simmer gently with out stirring for 20-25
minutes or until the rice is soft and fluffy and the water is fully
absorbed. Remove from the heat5 and let the rice sit, covered, for 5
minutes to allow the fragile grains to firm up.
3. Spoon the cooked rice into a flat dish. Add the butter or ghee and the salt. Mix gently.
When the rice has cooled to room temperature or been chilled, and
you are ready to serve it, gently fold in the yogurt, buttermilk or
sour cream and ginger.