On the menu with:
Fennel-Flavoured Urad Dal Soup
Rice with Ginger-Seasoned Yogurt
1 cup of basmati rice
1 3/4 cups of water
2 tablespoons of butter, ghee, or oil
1 teaspoon of salt
1 cup of plain, yogurt, buttermilk, or sour cream (I used a mixture of yogurt and sour cream)
1 teaspoon of minced fresh ginger
Rinse the rice well in a small strainer. Soak the rice in the water for 20 - 30 minutes, or overnight. Drain, reserving the soaking liquid and air dry the rice for about 10 - 15 minutes.
Bring the water to a boil in a medium pot. Stir in the rice, reduce the heat to very low, cover and simmer gently undisturbed for about 20 minutes or until the liquid is absorbed. Remove from the heat, let the rice sit, covered, for 5 minutes.
Add the butter or ghee to the pot, along with the salt and gently mix with a fork. When the rice has cooled to room temperature, gently fold in the yogurt, buttermilk or sour cream and ginger. Can be served chilled or at room temperature.