YIELD: 24 servings
4 cups uncooked jasmine rice
8 cups vegetable broth
6 cups plain yogurt
1/2 cup ginger, peeled and minced
2 each large jalapeño peppers, minced
2 Tbsps. salt
1 tsp. pepper
1 tsp. dry mustard
2 cups corn, fresh or canned
1/2 cup cilantro, minced
2 cups cashews, toasted
- Combine rice and broth in large stockpot. Bring to a boil over medium heat; reduce heat to low, cover and gently simmer 18 to 26 minutes or until all liquid is absorbed.
- In a bowl, combine yogurt, ginger, jalapeño, salt, pepper and dry mustard until well-blended. Stir into hot rice.
- Add the corn, cilantro and cashews to the rice and serve.
Recipe and photo from USA Rice Federation.