- 1 cup long-grain rice
- 2 cups water
- 1 cucumber, peeled and grated
- 1 cup plain yogurt (no added sugar)
- 1 teaspoon salt
- 1 teaspoon fresh mint or chopped cilantro (optional)
Instructions:
1. Rinse the rice:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
2. Boil water:
- Bring 2 cups of water to a boil in a pot
3. Add the rice:
- Add the rinsed rice to the boiling water. Stir briefly.
4. Cook the rice:
- Reduce the heat to low and cover the pot. Allow the rice to cook for 12-15 minutes until tender, and all the water is absorbed.
5. Prepare the cucumber yogurt sauce:
- While the rice is boiling, combine the grated cucumber with the plain yogurt in a bowl. Add salt and stir well.
6. Combine rice with the sauce:
- Once the rice is cooked, add it to the bowl with the cucumber yogurt sauce. Stir well until the rice is well coated with the sauce.
7. Add fresh herbs (optional):
- Optionally, add fresh mint or chopped cilantro for a burst of freshness and flavor.
8. Serve immediately:
- Serve the Battle Rice immediately. It can be enjoyed either warm or at room temperature.
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