In a saucepan soak the rice for 20-30 min

Place sauce pan to high heat and bring to a boil, covered. Then lower the heat and simmer untill all the water is absorbed. keep the lid on as much as you can.

Turn off the heat, and add salt and milk to the rice, stirring and Mashing the rice with back of your spoon. The rice will absorb most of the liquid. Cover and let it cool.

once cooled to room temperature, add yogurt and mix it in

heat the oil in small skillet

add asafoetida and mustard, let them pop up

Add curry leaves and ginger chilly paste, saute for a minute.

Add this tempering to the rice along with the fruits, cilantro, raisins and cashew nuts. Mix well

Chill in the fridge for half an hour

Serve with Favourite hot pickle.

A recipe by Sid Iyer (sid can cook)