Ingredients
1
cup uncooked basmati or regular long-grain rice
1 1/2
cups cold water
1
tablespoon vegetable oil
1
teaspoon black or yellow mustard seed
1
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2
teaspoon salt
2
or 3 fresh Thai, serrano or cayenne chiles, cut in half lengthwise
10
to 12 fresh karhi leaves or 1 tablespoon chopped fresh cilantro, if desired
Preparation
Place rice in 1 1/2-quart saucepan; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; return to saucepan.
Heat rice and 1 1/2 cups cold water to boiling, stirring once. Reduce heat to medium-high; cook uncovered 5 to 6 minutes, stirring occasionally, until almost all water has evaporated.
Reduce heat to low; cover; cook 5 minutes. Remove from heat; let rice stand covered 10 to 15 minutes.
Meanwhile, in 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops; remove from heat.
In medium bowl, mix remaining ingredients. Stir in oil mixture. Add cooked rice; toss well.
