BreakfastMain Course

Panta Bhat

Name: Panta Bhat
Prep time: 5 min
Total time: 8 h 5 min
Yield: 2 porsjoner
Cuisine: bangladeshi, indian
Ingredients: 2,5 kopp cooked rice cooled; 3 kopp water; 0,5 ts salt; 1 stk. green chili slit; 0,25 stk. red onion sliced; 1 ts mustard oil (valgfritt)

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.

En original oppskrift av Forkin

Total tid: 8 t 5 min
Porsjoner: 2
Vanskelighetsgrad: Enkel
Per porsjon: 468 kcal

VeganskVegetariskGlutenfri

Allergeninformasjon: kan inneholde sennep. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

2,5 koppcooked rice, cooled
3 koppwater
0,5 tssalt

garnish

1 stk.green chili, slit
0,25 stk.red onion, sliced
1 tsmustard oil(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Place the completely cooled cooked rice into a large, clean bowl or pot.
Kokkens tips: 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.
Kokkens tips: 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.
Kokkens tips: 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.
Omtrent 8 t
Kokkens tips: 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.
Kokkens tips: 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.
Kokkens tips: 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 porsjon

Næringsinnhold

76%Poengsum

Kalorier: 468,1kcal
Protein: 9,1g
Karbohydrater: 97,9g
Fett: 3,8g
Fiber: 2,9g
Sukker: 1,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Kokkens tips:

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.

Oppbevaring

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

Oppvarming

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.