Ingredients:

  • 1 cup (190g) Short-grain brown rice or Foxtail millet
  • 2 ½ cups (600ml) Water
  • ½ tsp (3g) Salt
  • 2 cups (480ml) Plain Greek yogurt, chilled
  • 1 cup (150g) English cucumber, finely diced
  • ¼ cup (15g) Fresh mint leaves, finely chopped
  • 2 tbsp (30ml) Whole milk
  • ½ tsp (3g) Salt
  • 1 tbsp (15ml) Coconut oil or Ghee
  • 1 tsp (5g) Mustard seeds
  • 1 tsp (5g) Split urad dal
  • 1 dried red chili
  • 1 sprig (2g) Fresh curry leaves
  • 1 pinch (1g) Asafoetida

Instructions:

  1. Rinse the brown rice or millet under cold water until the water runs clear. Combine with 2 ½ cups (600ml) of water and salt in a pot. Simmer until the grains are very soft—slightly softer than usual—to ensure a creamy texture. Allow the rice to cool to room temperature.
  2. Transfer the cooled rice to a large mixing bowl. Use a whisk or the back of a spoon to mash a few grains of rice to release more starch.
  3. Fold in the chilled yogurt, diced cucumber, and chopped mint. If the mixture feels too thick, stir in the whole milk one tablespoon at a time until it reaches a velvety, scoopable consistency.
  4. Heat the coconut oil or ghee in a small tempering pan over medium heat. Add the mustard seeds, split urad dal, dried red chili, curry leaves, and asafoetida. Sizzle until the mustard seeds pop and the aromatics are fragrant, then pour the tempering over the rice mixture and stir.