Poita bhaat (soaked rice)
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Cooked rice soaked overnight in water, eaten in the morning with salt, mustard oil, onion, chilli and pitika.
Region: AssamOccasion: Summer breakfast or lunchTime: 5 min (plus overnight soaking)Serves: 2Vegan
Ingredients
- 2 cups cooked rice
- Water to cover
- Salt to taste
- 1 tbsp raw mustard oil
- 1 small onion, sliced
- 2 green chillies
- Aloo pitika or a roasted vegetable mash to serve
Method
- Put the cooked rice in a clay or steel pot and cover it with water.
- Leave it covered overnight at room temperature so it ferments lightly.
- In the morning, add salt and squeeze the rice gently.
- Serve with mustard oil, onion, green chilli and a pitika.
History
Soaking leftover rice is an old practice in the rice-growing east of India; in Assam it is called poita bhaat.
Significance
Poita bhaat is a cooling meal for hot, humid days and for farmers starting early in the fields.