Gingered Jasmine Rice with Yogurt

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

  1. 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 minut

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