Serves: 4
Total Calories: 211

1 cup long-grain white rice, sorted
2 cups water
1 tablespoon peanut oil
1 small sweet onion, such as Vidalia or Maui, finely chopped
1 teaspoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
3/4 teaspoon salt, or to taste
1 1/2 to 2 cups nonfat plain yogurt, whisked until smooth
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon ground paprika

1. Bring the rice and water to a boil in a medium nonstick saucepan over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes.

2. Heat the oil in a medium nonstick wok or skillet over medium-high heat and cook the onion, ginger, and green chili pepper until heated through, 1 minute. Add the rice and salt and cook, stirring to break up clumps, until well mixed. Mix in the yogurt and the cilantro and remove from the heat. Transfer to a serving dish, garnish with black pepper and paprika, and serve (preferably) at room temperature.

VARIATION: To serve this rice as a salad, finely chop 3 Roma tomatoes, 1 small seedless cucumber, and 1/2 cup daikon or red radishes, then mix the vegetables and about 1 tablespoon minced fresh ginger into the cooked rice.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 211
Calories from Fat: 34

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