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%Bengali Panta Bhat Recipe Debjanir Rannaghar

Panta Bhat

  • Author: Debjani Chatterjee Alam
  • Prep Time: 5 min
  • Standing time: 8 hours
  • Cook Time: 30min
  • Total Time: 8 hours 35 minutes
  • Yield: 2 Portions 1x


Panta Bhat is a comforting Bengali of fermented rice. We cook regular rice and then discard the starch. After that is soaked overnight to ferment. 



To make Rice

  • 200g Parboiled Rice (it is a variety of rice; here I am not referring to steamed rice as I am going to mention the process of boiling the rice below)
  • Water 

To make Panta Bhat

  • Water
  • Steamed rice
  • 3 Green Chilis (optional)

To serve

  • 2 Green Chili
  • 2 Lemon Wedges
  • 2 Onion
  • 2 fried dry chili and the oil used for frying the chilli (Option 1)
  • 1 bowl Aloo Chokha / Aloo Bhate ((Option 2)
  • 5-6 Daal Bora ((Option 3)
  • 2 Ilish Mach Bhaja (Option 4)
  • 1 Bowl Kochu shager Ghonto (option 5)
  • 1 bowl Daal Bhorta (option 6)


  1. Take pafboiled rice (a variety of rice) and wash it thoroughly 2-3 times. 
  2. Now discard the water and soak the rice in water for 10 minutes.
  3. Meanwhile, bring 2 liters of water to a boil. 
  4. Once the water started boiling, add soaked rice and fully cook the rice just the way you make steamed rice. 
  5. Once done switch the flame off and discard the entire water while the rice is hot. 
  6. Give the rice standing time to be at room temperature.
  7. Meanwhile take a clean pot and half fill it with plain water. 
  8. Transfer the rice to the pot containing the water and mix thoroughly. 
  9. Now cover it with a lid and place it at a hot pace for 8-10 hours. 
  10. This time is needed for fermentation. 
  11. While fermenting, you can add a few green chilies or a piece of tamarind to accelerate the process. This for sure is optional.
  12. Once fermetated, transfer the rice from the water to a bowl.
  13. Do not discard the water and serve it as a side dish. 
  14. Heat 1 Tbsp. Mustard oil and fry 2 Red chilies along with a few cloves of garlic.
  15. Top the rice with the fried chilies, and oil, add a few green chilies, onion, salt and serve it cold. 
  16. You can serve it with the options I have mentioned. 


  • Purchase parboiled rice to make the perfect Panta bhat.
  • You need at least 8 hours to ferment the rice. Needless to say, plan ahead. 
  • Category: Main
  • Method: cooking
  • Cuisine: Bengali


  • Serving Size: 125g
  • Calories: 166
  • Sugar: 0g
  • Sodium: 5mg
  • Fat: 66g
  • Saturated Fat: 10g
  • Carbohydrates: 35g
  • Fiber: .5g
  • Protein: 50g
  • Cholesterol: 0mg

Keywords: Panta bhat recipe, bengali panta bhat, debjanir rannaghar

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