Curd rice originated as a grain saving technique in South India. Cooked rice and milk, spoil within hours in the tropical heat of South India. However, if we combine the two, the leftover food not only survives the next day (without a refrigerator in the summer) but also transforms into a tasty morning breakfast.
Science behind it: Cooked Rice, with its high moisture content, spoils fast. Milk (even curd) also spoils within hours at room temperature. However, when buttermilk is added to leftover cooked rice, the fusion creates a probiotic Lacto-fermented dish. It can be stored for 24 hours.
The milk (curd or buttermilk) provides the necessary liquid medium protecting the substrate from mold and harmful spoilage bacteria. The rice provides the low-cost substrate for the lactobacillus. This helps it to propagate without turning curd too sour to drink. The combination makes the delicious wholemeal. It is both – something that you can eat as well as quench your thirst with.
Curd rice prepared today is an instant food. Made by mixing curd with hot steamed rice. It may have the same taste as our traditional food but not the same health benefits.
Probiotic does not mean buying expensive superfood. Our kitchen is equipped to make a lot of healthy preparations that can restore our gut fauna, are easy to digest and provide the necessary micro-nutrition needed.
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Do you know anybody who produces and sell authentic soya sauce, rice wine and miso?₩
Kathy there are a few Fermentary in India that sells them. However making these traditional Japanese probiotic recipe at home is not very complicated either.