BreakfastMain Course

Panta Bhat

Name: Panta Bhat
Prep time: 5 min
Total time: 8 h 5 min
Yield: 2 porții
Cuisine: bangladeshi, indian
Ingredients: 2,5 cană cooked rice cooled; 3 cană water; 0,5 linguriță salt; 1 buc. green chili slit; 0,25 buc. red onion sliced; 1 linguriță mustard oil (opțional)

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.

O rețetă originală de Forkin

Durată totală: 8 ore 5 min.
Porții: 2
Dificultate: Ușoară
Per porție: 468 kcal

VeganDietă vegetarianăFără gluten

Informații despre alergeni: poate conține muștar. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

2,5 canăcooked rice, cooled
3 canăwater
0,5 lingurițăsalt

garnish

1 buc.green chili, slit
0,25 buc.red onion, sliced
1 lingurițămustard oil(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

1
Place the completely cooled cooked rice into a large, clean bowl or pot.
Nota bucătarului: 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.
Nota bucătarului: 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.
Nota bucătarului: 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.
Aproximativ 8 ore
Nota bucătarului: 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.
Nota bucătarului: 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.
Nota bucătarului: 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 porție

Valori nutriționale

76%Scor

Calorii: 468,1kcal
Proteine: 9,1g
Carbohidrați: 97,9g
Grăsimi: 3,8g
Fibre: 2,9g
Zahăr: 1,8g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Nota bucătarului:

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.

Păstrare

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

Reîncălzire

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.