2 cups rice
2 cups milk
2 cups curd (yogurt)
1 teaspoon salt
2 each red chilies & green chilies
1 tsp. mustard seeds
1 tsp. oil
1/4 tsp asafoetida
1/2 tsp finely chopped ginger
Few curry leaves & few coriander leaves, for garnishing

Curd Rice

1. Cook rice until very soft in a pressure cooker. Mash the rice well. Add the milk, salt and mix well.
2. Heat oil in a kadai. Add the mustard seeds, red chilies, green chilies, then ginger, curry leaves and asafoetida. Mix the seasoning to the rice.
3. When the rice is cooled add the curd and mix well without lumps and garnish with fresh coriander leaves.
4. Note: Add just a teaspoon of curd instead of 2 cups curd to the rice if you are in a tropical country. Do not mix salt. This rice will not get spoilt for two days and it will not become sour also. Just add the salt before serving.
5. Grated carrot or mango can be added to the rice. Finely chopped cucumber can also be added to the rice. Any curry, dry or gravy goes well with this rice or even pickle is fine.
   Serves: 4
   Preparation time: 15 minutes