Panta Bhat - Traditional Fermented Rice Dish

Ingredients

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fried fish, pickles, and green chilies for serving Fried fish, pickles, and green chilies for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cooked rice and water.
2. 2.
   Cover the bowl and let it sit at room temperature overnight for fermentation.
3. 3.
   The next day, add salt and lemon juice to the fermented rice and mix well.
4. 4.
   Serve the Panta Bhat with fried fish, pickles, and green chilies.

Treat your ingredients with care...

• Rice — Use cooked rice that has been cooled down completely before starting the fermentation process to ensure proper fermentation.

Tips & Tricks

• To enhance the flavor, you can add chopped onions, green chilies, and coriander leaves to the Panta Bhat before serving.
• Adjust the amount of lemon juice according to your taste preference for tanginess.
• For a spicier version, you can add a dash of chili powder or hot sauce to the Panta Bhat.

Serving advice

Serve Panta Bhat in individual bowls alongside fried fish, pickles, and green chilies. The combination of the tangy rice, crispy fish, and spicy pickles creates a delightful balance of flavors.

Presentation advice

Present the Panta Bhat in a traditional Bangladeshi-style bowl or plate. Garnish it with a sprig of fresh coriander leaves for an added touch of freshness.