Laban & Coconut Milk RiceTuesday, January 24, 2017
Ragee has reached new milestones - she can now jump a certain height without help which means she can get on to my kitchen counter, dressing table, and even our dining table. She finds tissue paper tasty, yarns are edible, and my just moisturised face is for her to lick! And to talk about the "after playtime mess" she creates, I am left wondering why tidy up at all? But the moment F is home, she is the best-behaved kitten! How prudent!
But I still adore her. My Ragee chukudu...kutttapi
About today's recipe, I was in a dilemma about sharing it because of the two kinds of milk that are used in making this rice dish. To be honest, I wanted to make our usual curd rice but an idea can come to you in the most unexpected time and way, isn't it? and it is up to us whether to implement it right away or think of trying it later (and forget it too), or make a note of it somewhere (which never happens)! So I chose to take the plunge and add coconut milk and laban (buttermilk) instead of yogurt. I am glad I did that because we got a very silky and coconuty simple meal that was so easy to eat too!
I made this during the new year eve weekend and ever since have been trying to find if this concoction is even viable. There is not a single article about this combination on Google and nor did some of my foodie friends know any... so I guess I am the first one to at least publish a recipe of Coconut milk and Buttermilk rice!
All the tricks and tips of making curd rice are applicable for this Coconut milk and Buttermilk rice too! For the newbies, we will add more water than required for cooking the rice and bring all the milk to room temperature before adding to the cooled rice.
Laban or Buttermilk & Coconut Milk Rice
1/2 cup basmati rice (or any long grain)
1.5 cups Water
1/2 cup coconut milk
1/4 cup water, room temperature
1/2 teaspoon mustard seeds
1/2 teaspoon chana dal (split chickpeas)
1/2 teaspoon urad dal
2 green chillies, chopped finely
2 dried red chillies
a few curry leaves
A pinch of asafoetida
- Wash and pressure cook the rice with water for 3 to 4 whistles and switch off.
- Let the pressure settle on its own while you prep the other ingredients
- Open the cooker and lightly mash the cooked rice and let it cool a bit.
- While still warm, mix in the water
- Add all the milk items and combine well
- Heat oil in a pan
- Add the mustard seeds, chana dal and urad dal and let them splutter
- Add the green chillies, curry leaves, red chillies, and asafoetida and fry for a couple of seconds.
- Transfer it to the curd rice and mix well.
- Stir in some pomegranate arils and serve as is or with some pickle or some veggies stir-fried, etc. You can add more fruits like grapes and mangoes and have it like a salad from a bowl!