Soothing Curd Rice with Rukmini’s Sona Masoori Rice

The perfect ending to any meal, this creamy comfort bowl carries the legacy of generations. Cool, calming, and made with love.

Preparation Time

Ingredients

For the Rice Base

1 cup Rukmini’s Sona Masoori rice
2½ cups water
1/4 teaspoon salt
1 tablespoon ghee

For the Curd Mixture

2 cups thick yogurt (curd)
1/2 cup milk
Salt to taste

For Tempering

2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2-3 dried red chilies
10-12 curry leaves
1 inch ginger, finely chopped
2 green chilies, finely chopped
1/4 cup finely chopped carrots (optional)
2 tablespoons pomegranate seeds (optional)

For Garnishing

Fresh coriander leaves
Grated carrots
Pomegranate seeds
Roasted cashews

Method

Cooking the Rice

Wash Sona Masoori rice until water runs clear
Cook rice with water, salt, and ghee until very soft
Mash the rice lightly while still warm
Let it cool to room temperature

Preparing the Curd Mixture

Whisk yogurt until smooth
Add milk to achieve desired consistency
Add salt to taste
Keep at room temperature for 10 minutes

Making the Tempering

Heat oil in a small pan
Add mustard seeds, let them splutter
Add urad dal and chana dal, let them turn golden
Add dried red chilies and curry leaves
Add chopped ginger and green chilies
If you’re adding carrots, sauté briefly

Final Assembly

Mix cooled rice and curd mixture gently
Add the tempering
Mix well, ensuring even distribution
Adjust consistency with more milk if needed
Check seasoning
Garnish with fresh herbs and pomegranate seeds

Serve at room temperature or chilled
Perfect as a light dinner or summer lunch
Excellent as the final course after a spicy meal
Can be packed for lunch boxes

Sona Masoori rice’s soft texture makes it perfect for curd rice
Adding milk helps prevent the curd rice from becoming too thick
Room temperature curd gives the best taste and texture
For extra richness, add a spoonful of fresh cream
Keeps well in the refrigerator for up to 24 hours

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