Quick Yogurt-Rice Garnish for Soups

• 1 cup cooked rice
• 1/4 cup cold milk
• 1/4 cup plain yogurt, lightly beaten
• Salt
• Freshly ground pepper
• 2 teaspoons olive or canola oil
• 1/2 teaspoon whole black or yellow mustard seeds
• 10 fresh curry leaves, if available, or 5 basil leaves, torn up
• 1/8 teaspoon cayenne pepper

1. Sprinkle the rice with about 2 tablespoons of water and heat through, covered, either in a microwave oven for a minute or in a small pan.
2. While still hot, add the milk first and then the yogurt.
3. Mix.
4. Sprinkle lightly with salt and pepper, checking to make sure it is properly seasoned.
5. Put the oil in a small pan and set over medium-high heat.
6. When very hot, put in the mustard seeds.
7. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves and then the cayenne.
8. Now pour this mixture over the yogurt rice.
9. Stir to mix.
10. Put a generous dollop in the center of each soup plate.

rice, cold milk, plain yogurt, salt, freshly ground pepper, olive, whole black, curry, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/quick-yogurt-rice-garnish-for-soups-373740 (may not work)