Ingredients with Measurements:
- 1 cup leftover cooked rice
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon mustard seeds
- 1 green chili, finely chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon lemon juice
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, mix the cooked rice, water, and salt.
2. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 8-10 hours, or overnight.
3. In a small pan, heat the mustard seeds over medium heat until they start to pop.
4. Remove the pan from the heat and let the mustard seeds cool.
5. Once the rice has fermented, add the chopped green chili, cilantro, lemon juice, and cooled mustard seeds.
6. Mix well and serve.
Time:
Preparation time: 5 minutes
Cooking time: None
Fermentation time: 8-10 hours
5. Temperature: Room temperature
Serving size: 2-3 servings
Nutritional information:
Calories: 120
Fat: 1g
Carbohydrates: 25g
Protein: 2g
Sodium: 400mg
Substitutions for ingredients:
- Mustard seeds can be substituted with cumin seeds or fennel seeds.
- Green chili can be substituted with red chili flakes or black pepper.
Variations:
- Add grated coconut or chopped onions for extra flavor.
- Use brown rice instead of white rice for a healthier option.
- Add yogurt or buttermilk to the mixture for a creamier texture.
Tips and tricks:
- Make sure to use leftover cooked rice for best results.
- Use a clean bowl and utensils to prevent contamination during fermentation.
- Adjust the amount of salt and lemon juice to taste.
Storage instructions:
Store any leftover Panta Bhat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Panta Bhat is traditionally served cold, but if you prefer it warm, you can heat it up in the microwave or on the stovetop.
Presentation ideas:
Serve Panta Bhat in a small bowl or plate with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro or grated coconut can be used as a garnish.
Pairings:
Panta Bhat is often served with fried fish or pickles.
Suggested side dishes:
Serve Panta Bhat with a side of roasted vegetables or a fresh salad.
Troubleshooting advice:
If the rice doesn't ferment properly, try adding a tablespoon of yogurt or buttermilk to the mixture to help kickstart the fermentation process.
Food safety advice:
Make sure to use clean utensils and a clean bowl to prevent contamination during fermentation.
Food history:
Panta Bhat is a traditional Bengali dish made from leftover rice that has been fermented overnight. It is often served as a breakfast or snack.
Flavor profiles:
Panta Bhat has a tangy and slightly sour flavor from the fermentation process, with a hint of heat from the mustard seeds and green chili.
Serving suggestions:
Serve Panta Bhat as a light breakfast or snack, or as a side dish with a meal.
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Region: Bangladeshi