Rice is my go-to-food. That food item I stock in plenty and, luckily, my family does not seem to mind it, or so I want to believe. Anyway, I love rice because of its versatility.
There are a million different ways to cook rice and there is a whole wide range of cuisines to draw inspiration from. India is leading for me.
This particular recipe, vaguely referred to as yoghurt coriander rice, was inspired by curd rice, an Indian rice cuisine recipe commonly prepared by mixing steamed white rice and yoghurt in a 1:2 ratio, yielding a gloopy meal that is usually served chilled or lukewarm.
But this is slightly different in preparation and ratios of yoghurt to rice. Coriander is a salient ingredient in this recipe, giving the rice a greenish colour and aromatic flavour.
4 cups uncooked rice
3 tablespoon vegetable oil
1 thumb-size piece of fresh ginger
2 teaspoon cumin seeds
1 chili, thinly sliced
2 cloves of garlic
A fist-size of fresh coriander leaves
3/4 teaspoon salt
500ml plain yoghurt
Boil the rice with salt and ground ginger.
In a food processor or blender, blend the garlic, chili, cumin and coriander.
In a skillet, heat the oil over medium-high heat and sauté the coriander paste with salt for 30 seconds.
Add the yoghurt, followed by the pre-cooked rice and cook for 1 minute.
Serve with beans or any sauce of your choice.
Compiled by Roger Balamaga