Yogurt Rice With Radishes

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice
1 1/2 cups	355ml	Water
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Oil
3/4 cup	177ml	Cashews
1/2 teaspoon	2.5ml	Black mustard seeds*
1/4 teaspoon	1.3ml	Cumin seeds
1 1/4 cups	296ml	Whole fat yogurt
1 cup	237ml	Milk
1		Radishes - tops removed

Recipe Instructions

* Black mustard seeds can be found at Indian groceries.

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.

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.

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.

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

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.

This recipe yields 8 servings.

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.

Source:
The Los Angeles Times, 06-09-2004

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