Ges, Curd Rice Jain Recipe
by Tarla Dalal
Ges is the Jain version of curd rice, made with cooked rice and curds.
The cooked rice is combined with a mixture of curds and water, and cooked together till the right consistency is obtained. At this step, it is very important to cook on a slow flame, otherwise it will curdle.
This a light and soothing food, ideal to have for dinner. It tastes awesome when served with tongue-tickling accompaniments like Methia No Masala .
Ges, Curd Rice Jain Recipe recipe - How to make Ges, Curd Rice Jain Recipe
Soaking time: 30 minutes Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup raw rice (chawal)
salt to taste
1 1/4 cups curds (dahi)
For Serving
methia no masala
- Method
- Soak the rice in enough water for 30 minutes. Drain well.
- Combine the rice, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Combine the curds, salt and 2 cups of water in a deep bowl and whisk well.
- Combine the cooked rice and the curd-water mixture into a deep non-stick pan, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
- Serve hot with methia no masala.
This recipe is made by me when I have eaten a lot of outside food and want to eat sumthing light this is made, I make this with thepla, aloo mutter subzi, and methi no masala and it is a complete meal, enjoy it fully and so does my family.