Panta Bhat

下ごしらえ

材料

作り方

手順

1. 1

   Place the completely cooled cooked rice into a large, clean bowl or pot.

   調理のヒント： Using rice that has fully cooled prevents premature spoilage and encourages the correct fermentation process. Day-old rice works perfectly.

2. 2

   Pour 3 cups of fresh water over the rice, ensuring all the grains are fully submerged.

   調理のヒント： 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. 3

   Add 0.5 teaspoon of salt to the water and stir gently with a spoon to ensure it dissolves evenly.

   調理のヒント： Salt not only seasons the Panta Bhat but also helps regulate the fermentation process, contributing to its unique flavor profile.

4. 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.

   約8 時間

   調理のヒント： 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. 5

   The next morning, the Panta Bhat is ready. Observe the texture and aroma; it should be slightly tangy.

   調理のヒント： 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. 6

   Serve the Panta Bhat immediately, garnished with sliced green chili, finely chopped red onion, and a drizzle of mustard oil, if desired.

   調理のヒント： 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.