In a mixing bowl, add cooked rice, curd and milk. In a small pan, heat oil and temper mustard seeds. Then add and fry urad dal till it turns golden. Next add minced green chillies, asafoetida, salt and chopped cilantro. Fry for 30 seconds. Pour this tadka into the mixing bowl. Using your hand or a spoon, mix it all up. Once the rice is all coated up with yogurt, cover it and refrigerate it till its time to serve.
Add more milk and curd to adjust the consistency according to your liking.This recipe is great with leftover rice.