Instructions

1. Clean and cook raw rice in enough water till very soft and mushy.
2. When the rice is warm use a ladle to mash the rice lightly.
3. Add ½ cup of warm milk and salt and mix well. Allow the rice to come to room temperature.
4. Heat oil in a pan, add mustard seeds and allow them to splutter. Add black lentils and allow them to turn red.
5. Add the ginger, green chillies, asafetida, curry leaves and sauté for a minute.
6. Add this tempering to the rice and mix. Adjust the salt if required. Add the remaining milk to adjust the consistency.
7. The rice will tend to absorb the liquid if it sits for a long duration. Just before serving add milk/water for right consistency.
8. Garnish with chopped coriander leaves and serve with pickle.