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