Yogurt Rice

Ingredients

• 1 pinch asafoetida powder 
• 1 teaspoon mustard seeds black
• 4  curry leaves fresh
• 1 tablespoon ghee (clarified butter)
• 0.5 teaspoon ground turmeric 
• 1 cup jasmine rice 
• 0.3 cup milk 
• 1 cup yogurt plain
• 1  chile pepper dried red
• 4 servings salt to taste
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. Heat the ghee in a small skillet over medium heat.
3. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more.
4. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
5. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.