Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Basmati rice

  2. 1 1/2 cups 355ml Water

  3. 1 teaspoon 5ml Salt

  4. 1 1/2 teaspoons 7 1/2ml Oil

  5. 3/4 cup 177ml Cashews

  6. 1/2 teaspoon 2 1/2ml Black mustard seeds*

  7. 1/4 teaspoon 1 1/3ml Cumin seeds

  8. 1 1/4 cups 296ml Whole fat yogurt

  9. 1 cup 237ml Milk

  10. 1 Radishes - tops removed

Instructions Jump to Ingredients ↑

  1. * Black mustard seeds can be found at Indian groceries.

  2. Bring the rice, water and 1 teaspoon salt to a simmer in a large saucepan. Reduce the heat to low, cover and cook until rice is done, about 12 minutes. Immediately stir roughly with a spatula to crush many of the grains of rice. It will clump, but that's as it should be.

  3. Heat the oil in a small skillet over medium heat. When hot, add the cashews and cook, stirring, until they begin to brown, about 2 minutes. Add the black mustard and cumin seeds and cook, continuing to stir, until the seeds sputter and pop, another 1 minute. Reserve half of the cashews and stir everything else into the rice.

  4. Combine the yogurt and milk and stir it into the rice. The texture should be something like a good risotto: slightly clumping and just liquid enough to flow. Cover tightly and chill until ready to serve.

  5. Dice half the radishes into one-fourth inch pieces and stir into the rice. Cut remaining radishes into one-eighth-inch slivers.

  6. Season the rice to taste with salt and add a little more milk if necessary to correct the texture. Mound the chilled rice on a serving platter and scatter the reserved cashews and slivered radishes over top. Serve either as a side dish for 8 or as a vegetarian main course for 4.

  7. This recipe yields 8 servings.

  8. Each serving: 217 calories ; 6 grams protein; 28 grams carbohydrates; 1 gram fiber; 9 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 37 mg. sodium.


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