ghes recipe | Jain curd rice recipe | rice porridge |
by Tarla Dalal

Ghes 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 .

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Ghes, Jain Curd Rice Recipe recipe - How to make Ghes, Jain Curd Rice Recipe

Jain Curd Rice
1 cup raw rice (chawal)
salt to taste
1 1/4 cups curd (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.

Ghes, Jain Curd Rice Recipe with step by step photos

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Reviews

sunita

on 30 Oct 17 11:28 AM

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.