| 1 | cup uncooked basmati or regular long-grain rice |
| 1 1/2 | cups cold water |
| 1 | tablespoon vegetable oil |
| 1 | teaspoon black or yellow mustard seed |
| 1 | cup Yoplait® Fat Free plain yogurt (from 2-lb container) |
| 1/2 | teaspoon salt |
| 2 | or 3 fresh Thai, serrano or cayenne chiles, cut in half lengthwise |
| 10 | to 12 fresh karhi leaves or 1 tablespoon chopped fresh cilanto, if desired |
Method
- Place rice in 1 1/2-quart saucepan; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; return to saucepan.
- Heat rice and 1 1/2 cups cold water to boiling, stirring once. Reduce heat to medium-high; cook uncovered 5 to 6 minutes, stirring occasionally, until almost all water has evaporated.
- Reduce heat to low; cover; cook 5 minutes. Remove from heat; let rice stand covered 10 to 15 minutes.
- Meanwhile, in 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops; remove from heat.
- In medium bowl, mix remaining ingredients. Stir in oil mixture. Add cooked rice; toss well.
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