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.