BreakfastMain Course

Panta Bhat

Name: Panta Bhat
Prep time: 5 min
Total time: 8 h 5 min
Yield: 2 servings
Cuisine: bangladeshi, indian
Ingredients: 2.5 cup cooked rice cooled; 3 cup water; 0.5 tsp salt; 1 pcs green chili slit; 0.25 pcs red onion sliced; 1 tsp mustard oil (optional)

Experience the refreshing and subtly tangy flavors of Panta Bhat, a traditional Bengali dish crafted from fermented leftover rice. Soaked overnight, the rice develops a unique character and enhanced nutritional value, offering a cooling and satisfying start to your day, especially during warmer months.

An original recipe by Forkin

Total time: 8 hr 5 min
Serves: 2
Difficulty: Easy
Per serving: 468 kcal

VeganVegetarianGluten-free

Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.5 cupcooked rice, cooled
3 cupwater
0.5 tspsalt

garnish

1 pcsgreen chili, slit
0.25 pcsred onion, sliced
1 tspmustard oil(optional)

Equipment

Large bowl · Spoon · Lid or clean cloth · Cutting board · Chef's knife

The method

Step by step

1
Place the completely cooled cooked rice into a large, clean bowl or pot.
Cook’s note: Using rice that has fully cooled prevents premature spoilage and encourages the correct fermentation process. Day-old rice works perfectly.
2
Pour 3 cups of fresh water over the rice, ensuring all the grains are fully submerged.
Cook’s note: Adequate water is crucial for proper fermentation and to achieve the desired consistency. If the rice absorbs too much water, you can add a little more the next morning.
3
Add 0.5 teaspoon of salt to the water and stir gently with a spoon to ensure it dissolves evenly.
Cook’s note: Salt not only seasons the Panta Bhat but also helps regulate the fermentation process, contributing to its unique flavor profile.
4
Cover the bowl or pot loosely with a lid or clean cloth and leave it at room temperature (ideally between 20-25°C / 68-77°F) to ferment overnight, for at least 8 hours.
About 8 hr
Cook’s note: In warmer climates, fermentation might be complete in 6-8 hours. In cooler environments, it could take up to 12 hours. The rice should have a slightly sour aroma and a soft texture.
5
The next morning, the Panta Bhat is ready. Observe the texture and aroma; it should be slightly tangy.
Cook’s note: If you prefer a thicker consistency, you can gently drain some of the water. For a more soupy texture, leave all the water in.
6
Serve the Panta Bhat immediately, garnished with sliced green chili, finely chopped red onion, and a drizzle of mustard oil, if desired.
Cook’s note: Panta Bhat is traditionally enjoyed with a variety of accompaniments like fried fish, mashed potatoes (aloo bhorta), or various pickles (achar) to complement its refreshing taste.

Per serving

Nutrition

76%Score

Calories: 468.1kcal
Protein: 9.1g
Carbs: 97.9g
Fat: 3.8g
Fibre: 2.9g
Sugar: 1.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This simple yet profound dish is a staple in Bengali households, especially during hot weather, offering a cooling and probiotic-rich meal. For an authentic experience, pair it with a side of fried hilsa fish or a spicy potato mash. Adjust the amount of green chili to your preferred spice level, and don't skip the mustard oil for that characteristic pungent kick.

Storage

Store any leftover Panta Bhat in an airtight container in the refrigerator. It is best consumed within 1-2 days.

Reheating

Panta Bhat is traditionally served chilled or at room temperature and is not typically reheated. If desired, let it sit out for 15-20 minutes before serving to take off the chill.