Leftover rice flavoured with spices, makes it a satisfying dish.
- In a pan mix curds, sugar, salt, turmeric and red chilli powders. Mix well. Add the cooked rice.
- On a low flame, heat oil in a ladle for tempering. Add mustard seeds. As they start to crackle, add the bay leaves, green chillies and asafoetida.
- Add the tempering to the curd - rice mixture. Gently mix well. Cook for a few minutes. Garnish with coriander leaves. Serve hot.
- Tempered rice can also be prepared without curds. To the tempering add cooked rice and spices.