Creamy Rice Recipe – South Indian Comfort Food with Tempering

Last Updated on 2 months by Neha Deshmukh

Creamy Rice Recipe – South Indian Comfort Food with Tempering

Introduction

Oh, creamy rice! This is the ultimate comfort food from my childhood. I remember my grandmother making this for me whenever I was feeling under the weather, and honestly, it still feels like a warm hug in a bowl. It’s simple, incredibly satisfying, and comes together surprisingly quickly. This South Indian delight is all about soft, fluffy rice bathed in a creamy, subtly spiced sauce. Let’s get cooking!

Why You’ll Love This Recipe

This creamy rice isn’t just delicious; it’s also incredibly versatile. It’s perfect as a light meal on its own, a comforting side dish, or even a base for other flavors. Plus, it’s easy to customize to your liking – more spice, a touch of sweetness, or a vegan twist, it’s all up to you! It’s a guaranteed crowd-pleaser, and I promise, you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to create this creamy goodness:

• 0.5 cup boiled rice or raw rice (about 100g – 125g)
• 2 cups water (480ml)
• 0.75 cup milk (180ml)
• 2 tbsp fresh cream or butter (30g)
• 0.5 cup fresh curd (120g)
• Salt as needed
• 1.5 tsp cooking oil (7.5ml)
• 1 tsp mustard seeds (5g)
• 2 tsp urad dal (split black lentils) (10g)
• Pinch of hing (asafoetida)
• Few curry leaves (8-10 leaves)
• 0.5 tsp coriander leaves, chopped (2g)

Ingredient Notes

Let’s talk ingredients! The type of rice you use makes a difference. Boiled rice (like Sona Masoori) will cook much faster, needing just a quick pressure cook. Raw rice (like Basmati) will take longer and need more water.

The tempering is where the magic happens! Regional variations are huge – some families add a pinch of turmeric, others a dried red chili. Feel free to experiment!

And don’t skip the hing (asafoetida)! It might smell a little funky, but it adds a wonderful savory depth and is fantastic for digestion. You can find it at most Indian grocery stores, or online. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get this creamy rice on the table!

1. First, wash your rice thoroughly. Then, pressure cook it with the water on low flame for one whistle (or 6-7 whistles on high flame) until it’s beautifully mushy. If you’re using raw rice, you might need to adjust the cooking time and water amount – aim for a really soft, almost porridge-like consistency.
2. Once cooked, mash the rice really well. This is key to that creamy texture! Add salt and warm milk, mixing until everything is combined. Now, stir in the fresh cream or butter. Don’t be shy – this is where the richness comes from!
3. Time for the tempering! Heat the cooking oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal. Let them turn golden brown, then add a pinch of hing and the curry leaves. Sauté for a few seconds until fragrant. Finally, sprinkle in the chopped coriander leaves. Pour this lovely tempering over the mashed rice.
4. Let the rice cool down slightly, then gently mix in the fresh curd. This adds a lovely tanginess. If you like, this is where you can add optional ingredients like chopped mango (my personal favorite!), grated ginger, or grated carrot.
5. If the rice is too thick, add a little more milk to reach your desired consistency. Serve immediately while it’s warm and creamy!

Expert Tips

Want to take your creamy rice to the next level? Here are a few tips:

• Creamy Consistency: The key is really mashing the rice. Don’t leave any lumps!
• Tempering Spice Levels: Adjust the amount of mustard seeds and urad dal to your spice preference.
• Rice-to-Water Ratio: For boiled rice, 1 cup rice to 2 cups water works well. For raw rice, you might need closer to 1 cup rice to 2.5-3 cups water.

Variations

• Vegan Adaptation: Swap the fresh cream and curd for coconut cream and a plant-based yogurt. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment:
  • Mild: Reduce the amount of mustard seeds.
  • Medium: Use the recipe as is.
  • Spicy: Add a pinch of red chili powder to the tempering.
• Festival Adaptations: This is often made during Pongal and Onam, as a comforting and auspicious dish.

Serving Suggestions

Creamy rice is fantastic on its own, but it’s even better with some accompaniments! Try it with:

• Pickles (mango pickle is a classic!)
• Papadums
• Mor Milagai (yogurt chili)
• Rasam (a tangy South Indian soup)

Storage Instructions

This creamy rice is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, becoming a bit thicker. You can add a splash of milk when reheating to restore the creaminess.

FAQs

1. Can I use leftover rice for this recipe? What adjustments should I make?
   Yes, you can! Use about 2-3 cups of leftover cooked rice. You might need to reduce the amount of milk and water, adding them gradually until you reach the desired consistency.
2. What type of oil is best for the tempering?
   Traditionally, groundnut oil (peanut oil) is used, but you can also use coconut oil or vegetable oil.
3. Can I skip the fresh cream/butter? What can I use as a substitute?
   You can! It won’t be quite as rich, but you can use a tablespoon of cashew paste or even a little more milk for creaminess.
4. My rice is too thick/thin. How do I adjust the consistency?
   If it’s too thick, add a little more warm milk. If it’s too thin, cook it for a few more minutes, stirring constantly, to allow some of the moisture to evaporate.
5. What is Hing (Asafoetida) and where can I find it?
   Hing is a resin with a pungent smell, used as a digestive aid and flavoring agent in Indian cuisine. You can find it at Indian grocery stores or online.
6. Can this be made ahead of time? How does it affect the texture?
   It’s best made fresh, as the rice can become quite thick and sticky upon standing. If you do make it ahead, reheat gently with a splash of milk.