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Rice and Buttermilk Soup

Easy to prepare and serve, this soup is a meal in its own right. A mixture of rice and curds boiled in enough water and mildly flavoured with roasted mint and cumin seeds, this soup guarantees a delightful experience.

Rice and Buttermilk Soup

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Rice and Buttermilk Soup recipe - How to make Rice and Buttermilk Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method
    Method
  1. Heat a non-stick pan and when hot, dry roast the cumin seeds for 1 to 2 minutes. Keep aside.
  2. Heat a non-stick pan and when hot, dry roast the mint leaves for 1 minute. Keep aside.
  3. Combine the rice with 3 cups of water and cook till the rice is done.
  4. Add 1½ cups of water, curds and cornflour and cook for a few minutes.
  5. Add the dried mint, cumin seeds and salt and simmer for 2 minutes.
  6. Serve hot.
Nutrient values per serving

Energy
56 cal
Protein
2.6 gm
Carbohydrate
11.1gm
Invisible fat
0.1 gm
Fibre
0.1 gm
Calcium
80.2 mg

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