Panta bhat (fermented rice)
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Cooked rice soaked overnight in water so it ferments lightly, eaten cool with salt, green chilli, onion, lime and fried or mashed sides.
Region: West BengalOccasion: Summer mornings; rural breakfast; Poila BaisakhTime: 10 min + overnight soakingServes: 2Vegan
Ingredients
- 2 cups cooked rice, cooled
- 3 cups clean drinking water
- Salt to taste
- 1 small onion, sliced
- 2 green chillies
- 1 lime
- A few drops of mustard oil
- Sides: aloo bhate (mashed potato with mustard oil and chilli) or fried vegetables
Method
- Put the cooled rice in a clay or steel pot and pour in enough water to cover it.
- Cover and leave at room temperature overnight (8–12 hours). The rice softens and turns slightly sour.
- In the morning, add salt to the rice and its water.
- Serve with onion, green chilli, a squeeze of lime, a few drops of mustard oil and the sides.
History
Soaking leftover rice in water is an old way of keeping it from spoiling in a hot, humid climate, followed in farming families across eastern India.
Significance
Panta bhat is a cooling summer meal for farmers and labourers. Many people eat it on Poila Baisakh, the Bengali New Year.