About this Dish
Fermented overnight rice soaked in water, served with green chili, onion, and fried fish.
History & Origin
Once peasant food born of necessity to preserve leftover rice, panta bhat is now celebrated as a symbol of rural Bengali heritage, especially on Pohela Boishakh (New Year).
IngredientsServes 2
🍚Leftover cooked white rice, 2 cups
💧Cold water, 3-4 cups
🐟Small dried or fresh fish (hilsa or tilapia), 2 pieces
🧅Red onion, 1 medium thinly sliced
🌶️Green chilies, 3-4 whole
🫒Mustard oil, 2 tablespoons
🧂Salt, 1 teaspoon
🌿Fresh coriander leaves, small handful roughly chopped
🍋Dried mango powder or a squeeze of lemon, optional to taste
Method
1
Place the leftover cooked rice in a deep bowl or clay pot and pour enough cold water to fully submerge the rice, about 3-4 cups. Cover the bowl loosely with a lid or cloth and leave it at room temperature overnight for 8-12 hours to ferment slightly.2
The next morning, the water will have a slight sour smell and the rice will be soft and swollen — this is exactly what you want. Do not drain all the water; the dish is served wet and soupy.3
Heat mustard oil in a small pan over medium-high heat until it starts to smoke slightly, then reduce the heat. Fry the fish pieces with a pinch of salt, turning once, until golden and crispy on both sides, about 3-4 minutes per side. Set aside.4
Slice the red onion thin and keep the green chilies whole or slit lengthwise if you prefer more heat. These are your essential side garnishes and are not cooked.5
Season the fermented rice water with salt to taste and give it a gentle stir. Serve the panta bhat in a wide bowl with all the soaking water included.6
Arrange the fried fish, sliced onion, green chilies, and fresh coriander on the side of the bowl. Drizzle a tiny bit of raw mustard oil directly over the rice for extra authentic flavour.7
Eat by mixing everything together with your hands in the traditional way, tearing off bits of fish and eating bites with the cold fermented rice — best enjoyed on a hot summer morning.User Reviews
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