Ingredients:
1 cup boiled rice, cold or room temperature,
3/4 or 1 cup yogurt or curd,
1/2 cup milk,
Salt to taste,
A pinch of sugar,
2 tbsp chopped coriander leaves,
2 tbsp ghee/oil,
1/2 tsp mustard seeds (rai),
1 tsp cumin seeds (jeera),
1/2 tsp asafoetida (heeng),
2-3 green chillies (slit) or red chillies (broken into 2 pieces each),
8-10 curry leaves.
Method:
In a bowl, mix rice, yogurt, milk, salt and sugar and set aside. At the time of serving, prepare the seasoning. For that heat ghee/oil in a small saucepan, add mustard seeds and allow them to splutter. Then add cumin seeds, asafoetida, curry leaves and green/red chillies. Remove from flame, mix with a spoon and pour into the rice. Mix immediately to cover the seasoning and cover the bowl with a lid. This helps the aroma and flavor to mix in the rice properly. Add chopped coriander leaves, mix well and serve.