This almost pickle-y tasting rice is great for hot days and for times you want to up your curd rice game. Mustard powder and sonth or dry ginger give it its distinct taste.

You'll need

Rice 1 1/2 cup, soaked
Vegetable oil 1 tsp
Milk 750ml, boiled
Curd 3 tsp
Black Pepper 1 tsp
Dry Ginger powder/Sonth 1 tsp
Mustard powder 2 tsp
Salt to taste
Cook the rice in its own water, or like you would rice with salt and a tsp of oil. When the rice is cool, you have to add 250ml of the milk into the cooked rice and a good tablespoon of yogurt as the starter. Let this set overnight. The balance milk goes into making the yoghurt for the next day. Add 1-2 tbsp of curd into the milk and let it aside in a warm place overnight. The next day, whisk the set rice and curd mix together with the freshly set curd and 1 tbsp of cracked black pepper and 1 tsp of dry ginger powder, also called Sonth, 2 tsp freshly ground mustard powder and salt to taste. Mix well and keep cold. Eat after 1/2 to 1 hour.



This is one of six dishes from A Sindhi summer maani. Ankiet Gulabani of Belly Over Mind dishes details about this exclusive menu for Nicobar here. Find him on Instagram here, or head to his website here.