Quick Yogurt-Rice Garnish for Soups

Name: Quick Yogurt-Rice Garnish for Soups
Yield: makes enough garnish for 6¿8 servings
Ingredients: 1 cup cooked rice; 1/4 cup cold milk; 1/4 cup plain yogurt, lightly beaten; Salt; Freshly ground pepper; 2 teaspoons olive or canola oil; 1/2 teaspoon whole black or yellow mustard seeds; 10 fresh curry leaves, if available, or 5 basil leaves, torn up; 1/8 teaspoon cayenne pepper

December 9, 2011

The French drop a dollop of spicy, garlicky rouille in the center of fish soups. It perks them up. Well, this is its Indian incarnation, a quick version of the southern Yogurt Rice, perfect for placing in the center of not only the preceding Cold Cucumber Soup, but all manner of bean and split pea soups. I like to serve the soups in old-fashioned soup plates, which are shallower than soup bowls. This way the dollop of garnish stands up and is not drowned.

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