VegRice
Panta Bhat
Cool, gently fermented rice with a lively mustard-oil finish.
- Region:
- Bengal
- Prep:
- 10 min
- Cook:
- 20 min
- Difficulty:
- Easy
Method
- 1
Rinse the rice until the water runs nearly clear.
- 2
Cook it in plenty of water until soft but not completely broken; drain well.
- 3
Cool the rice completely, then place it in a clean covered bowl.
- 4
Pour in the cooled boiled water and stir in the salt.
- 5
Cover and leave at cool room temperature for 8–12 hours, checking for a pleasantly mild tang; refrigerate if your kitchen is hot.
- 6
Stir, divide rice and its liquid between bowls, and finish with mustard oil, chilies and cucumber.
The story behind the dish
Panta bhat turns leftover cooked rice into a cool, tangy meal, long associated with warm weather and rural Bengal. It is also enjoyed around Poila Baisakh, often with green chili, onion or fried fish.
