Panta Bhaat dish involves preparing parboiled rice, soaking it briefly, cooking it, then allowing it to ferment overnight. Fermentation is a process where beneficial bacteria and yeast transform the rice, giving it a tangy flavor and altering its texture. Once fermented, the rice can be served the next morning with a drizzle of mustard oil, along with green chilies, onions, and lemon wedges. This combination likely offers a unique taste profile with a slight tanginess from the fermentation process complemented by the sharpness of mustard oil, the freshness of green chilies, and the zing from lemon.
- Parboiled Rice : 1cup
- Salt: to taste.
- Water : 2litres or as much needed to cook the rice.
Take parboiled 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 terracotta 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.
Note: Next morning, you can also serve the fermented rice with a large drizzle of mustard oil, green chilies, onion and lemon wedges.