Rice and Buttermilk Soup


by
Rice Soup, a simple rice and curd soup.Roast dried mint imparts it's unique flavour and spikes up the soup.


Added to 21 cookbooks   This recipe has been viewed 16529 times

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.

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

Preparation Time:    Cooking Time:    Total Time:     Makes 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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