As you can see I am enjoying experimenting with newer versions of curd rice - which lead me to finally use up the can of pineapple that was sitting on my shelf for a year - How delicious this turned out ! Pineapple bits , chilies and ginger added into the curd rice , allowing these flavors to infuse over the hours curd rice set was brilliant .
Serve chilled and enjoy the delicious flavors as you bite into bits of pineapple ..ginger and chilies - what a perfect pairing of flavors !
Main Ingredients :
1.5 Cup Rice
1.5 Cups Milk.
1.5 Cups Water.
1.5 Cups Water.
1/2 Cup Chopped Pineapple Bits + Dhania Greens for Topping.
2 Tablespoon Curd.
2 Cups Warm Milk - Adjust as you keep adding into the rice.
1 Cup Chopped Pineapple Bits or More.
2-3 Tablespoons Raisins.
2 Tablespoons Minced Ginger.
1 Tablespoon Minced Green Chilies - To taste.
2-3 Tablespoons Chopped Dhania Greens.
1 Tablespoon Malai / Butter - Optional
1. Pressure cook rice in 1.5 cups each -water and milk for three whistles .Allow pressure to drop naturally , mash well.
2. Add 2 cups warm milk to rice , adjust as needed, mash again then tip in all remaining ingredients mentioned under ' Other Ingredients ' - mix well . Taste and adjust salt.
3. When rice milk mixture is just warm , add in 2 tablespoons curd , mix well , allow to set for 3-4 hours depending upon the weather.
4. Prepare the pineapple topping by heating some water from the can of pineapple along with pineapples reserved for topping , allow this to thicken a bit , see if you need sugar , add accordingly .Pour this topping over curd rice , sprinkle dhania and allow the rice to set for 3-4 hours.