Yogurt rice with mango is a nostalgic meal for me. Usually, after dinner, the leftover rice is mixed with warm milk, a spoon of yogurt culture is added, mixed and kept covered overnight in a tiffin box. By next morning, milk would turn into yogurt and is already mixed with rice – school lunch box would be ready. My mother used to prepare yogurt rice in this way and would also add small cubes of mango for mid-day meal, during our hot summer school days.
The quote, ‘Looks can be deceiving’ applies to this one. Even though, the whole thing looks homely and common, the taste is simply unique and very satisfying. Rice soaks up milk and when milk turns into yogurt, the rice also changes. It looses its biting kind of inner resistance, turns into soft, supple kind of grain. Addition of fruit, like mango, as a topping makes it even better. The meal is not only nutritional, also follows the ayurvedic principle of balancing the food ingredients, hot ones with cold one. Mango is famous for its heat generation where as yogurt is known for its cooling properties on human body. Combination of them together, makes this, a well-balanced, simple meal/dessert kind of food.
Adding yogurt culture to warm rice-milk mixture
1 cup of cooked rice
2 cups of warm milk
¼ teaspoon of salt or to taste
Fruit Topping
I ripe mango – peeled and cut into small cubes
Mix the rice with milk. Add a tablespoon of yogurt culture and mix lightly; cover the vessel with lid and keep it in a warm area overnight. By next morning, the milk will be turned into yogurt. Stir in salt to taste. Sprinkle the mango cubes on top. With each spoon, take a small portion of yogurt rice and one cube of mango. Enjoy the sweet mango with creamy rich yogurt rice.
This is my contribution to the event “Jihvā For Mangoes”. I am very excited to host this event and thank you all for your enthusiastic participation with wonderful mango recipes. I am planning to do a recap of all the entries that I received, by tomorrow.
