Lingkan Reang
Cook rice with 4 cups of water in a pressure cooker for 5 whistles, then let it rest.
Mash the rice and allow it to cool to room temperature.
Add salt, curd, and milk to the rice, then mix in cucumber, carrot, and green chili.
Prepare tempering by frying spices and ginger in oil until golden.
Pour the tempering over the rice and mix well.
Chill in the fridge for 1 hour and serve with pickle.