Panta Bhat

The method

Step by step

1. 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. 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. 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. 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. 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. 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.