Rice and Buttermilk Soup

by Tarla Dalal

Rice Soup, a simple rice and curd soup.Roast dried mint imparts it's unique flavour and spikes up the soup.

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Easy to prepare and serve, this soup is a meal in its own right. A mixture of rice and curds boiled in enough water and mildly flavoured with roasted mint and cumin seeds, this soup guarantees a delightful experience.

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Rice and Buttermilk Soup recipe - How to make Rice and Buttermilk Soup

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

1/4 cup rice (chawal)
1 tsp cumin seeds (jeera)
2 tbsp mint leaves (phudina)
1 cup low-fat curds
2 tsp cornflour
salt to taste

Method

Heat a non-stick pan and when hot, dry roast the cumin seeds for 1 to 2 minutes. Keep aside.
Heat a non-stick pan and when hot, dry roast the mint leaves for 1 minute. Keep aside.
Combine the rice with 3 cups of water and cook till the rice is done.
Add 1½ cups of water, curds and cornflour and cook for a few minutes.
Add the dried mint, cumin seeds and salt and simmer for 2 minutes.
Serve hot.