Red Meat Allergy Friendly Vegan Curd Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 cup short-grain white rice
- 2 cups water
- ½ tsp salt
For the curd mixture
- 1 ½ cups dairy free yogurt (plain, unsweetened)
- ¼ cup plant-based milk
- ½ tsp salt
For the tadka
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 10 fresh curry leaves
- 1 green chili, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 dried red chili (optional)
- 2 tbsp roasted cashews, roughly chopped (optional)
For serving
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Rinse the rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 18–20 minutes, until the rice is very soft and slightly overcooked — it should mash easily when pressed between two fingers.
- 2
Transfer the cooked rice to a large mixing bowl and let it cool for 5 minutes, until it is warm but no longer steaming. Use the back of a spoon or a fork to mash the rice lightly — you want a soft, slightly sticky texture, not a paste.
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