Yogurt Rice With Radishes

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Yogurt Rice With Radishes

 

1 cup basmati rice

1 1/2 cups water

1 teaspoon salt

1 1/2 teaspoons oil

3/4 cup cashews

1/2 teaspoon black mustard seeds

1/4 teaspoon cumin seeds

1 1/4 cups yogurt

1 cup milk

1 bunch radishes, tops removed

 

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.

Serves 8.