Basmati Rice Salad
1 cup Basmati rice
1 tablespoon vegetable oil
1 teaspoon black or yellow mustard seed
1 2/3 cups plain yogurt
2 tablespoons minced fresh ginger
Coarse salt and freshly ground pepper to taste.
Bring a large pot of salted water to a boil over high heat.
Add the rice and cook until tender ( approx. 15 minutes)C
Drain in a colander and rinse under cold water.
Transfer to a medium bowl.
In small sautÃ© pan over medium heat, cook the mustard seed in the oil, string often until the mustard seed starts to popâ€¦aprrox 2 minutes. Scrape into the bowl of rice.
Add the yogurt, cilantro, and ginger and mix well.
Season with salt and pepper.
Pairs Well With
This can be made up to 2 hours ahead of time but do not refrigerate or the rice will get hard. Before serving, taste and re-season with salt and pepper if necessary and add more yogurt if needed to return the salad to a creamy consistency. If you want to add more crunch or some sweetness you can add toasted,slivered almonds or golden raisons to this dish:)