Instructions: * Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.

* While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.

* Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber.

* Combine yogurt, milk and salt. Lightly stir into rice with fork.

Sprinkle with cilantro.

4 (1-cup) servings.

Description: "Creamy and Tangy Side Dish"

Cooking: A Taste of India"

Yield: "4 cups"

Start to Finish Time:
"0:40"

NOTES : Yogurt rice, a South Indian dish, is commonly served as a side dish in Indian restaurants. The yogurt gives the rice a creamy texture that other dishes get from cream or cheese. The rice is very light-tasting with a tang and slight crunch from mustard seeds and dal. Leave the seeds in the serrano chile for extra bite. Stirring the chile and ginger into the hot rice cooks them slightly. The finished dish will be very moist, almost pudding-like, and is excellent served with meats, chicken or vegetarian dishes. I like it so much that I think it makes a good main course for a light lunch or early dinner. - DD

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