Ingredients for 3-4 servings:

1 cup rice

2 cups milk

½ tbsp salt

2 tbsp curd

A small piece of cabbage

Optional vegetable:

1-2 carrots

½ cucumber

Baghar: 2 tbsp bland oil

1-2 dried red chilies

Optional

1 tbsp mustard seeds

Preparation:

Wash the rice well and soak in water for 30 minutes. Boil the milk as for making curd (p. 21).

          Wash and peel the carrots and cucumber, if used. Discard cucumber seeds. Cut both vegetables into fine dice. Shred cabbage, if used.

Method:

Cook the rice according to either of the recipes for plain rice, but make it slightly mushy, either by cooking it longer if going by plain rice-1, or by using about 1 ½ times the amount of water for plain rice-2. Add the carrots, if used, when the rice is half cooked.

          Drain the rice, if necessary. Add the milk, and stir to mix till it becomes a thick better. Stir in the salt and the rest of the optional for setting curd (p. 21), and stir in the curd as the starter. Put the mixture into the dish in which it is to be served.

          In a small pan heat the oil, add the red chilies, if used, and fry till plump and black. Add the mustard seeds and cover the pan till the spluttering subsides. Turn the baghar out on top of the rice, but do not stir in. leave the dish in a swarm place to set. It should take about 2 hours.

          Sere it at room temperature with a chutney, pickle or salad.

Note:

It can serve a invalid food, and is ideal for a packed lunch. Assemble it in the morning, and by mid-day the curd will be set by not sour.

Variation:

Short-cut-thayir shadam-Put about a cup of curd in the blender, with a cup of cooked rice and blend to a pasty consistency. Add salt, and give it a baghar as above.

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