Fermented leftover rice soaked in water overnight, served with fried ilish, green chilies, onion and a dollop of mustard oil. The traditional Pohela Boishakh (Bengali New Year) dish of Bangladesh.
Panta bhat (also called panta bhat) is fermented rice, the traditional dish of Pohela Boishakh, the Bengali New Year, celebrated on April 14 in Bangladesh. Leftover rice is covered with water and left to ferment overnight at room temperature, the lactic acid bacteria producing a slightly sour, slightly fizzy rice that is considered cooling and restorative. Traditionally a farmer's breakfast, eaten before heading to the fields, panta bhat was transformed into a celebratory dish for the New Year, served with fried ilish fish, green chilies, raw onion, mustard oil, lentil fritters (piazu) and sometimes fried eggs. The fermentation develops a complex, slightly sour flavour and makes the rice's nutrients more bioavailable. Eating panta bhat on Pohela Boishakh is a national ritual in Bangladesh, performed in homes and at public celebrations.
Cool, slightly sour and fizzy fermented rice, each spoonful tangy and refreshing, paired with the rich oiliness of fried ilish, the sharp bite of raw onion and chili, the pungency of mustard oil. A textural and flavour contrast unlike any other rice dish.
The technique is overnight fermentation. Cooked rice (preferably a day old) is placed in a bowl, covered with water, and left at room temperature for 12 to 24 hours. During this time, lactic acid bacteria naturally present on the rice ferment the starches, producing lactic acid (the sour taste), carbon dioxide (the fizz), and breaking down some of the starch into simpler sugars. The rice softens further and develops a characteristic slightly sour, slightly alcoholic aroma. The fermented rice is eaten cold with its water, seasoned with salt, mustard oil and green chilies, accompanied by fried fish and raw onion. The fermentation is not precise; it depends on the ambient temperature and the bacteria present.
Variations
Some add yogurt or lemon for extra tang. A summer version adds mango.
On the Palate
Where Panta Bhat Luxury sits in the Bangladeshi flavor cloud
Ingredients
Serves 4How it's made
4 steps · 10 min
- 15 min
Place 300g cooked day-old rice in a bowl; cover with water; leave at room temperature 12 to 24 hours to ferment.
Watch outFerment the rice 12 to 24 hours at room temperature until it smells clean-sour and slightly fizzy — that lactic tang is the dish; a rotten reek means it's gone off.
- 24 min
To serve, add salt, 1 tbsp mustard oil and 2 chopped green chilies to the fermented rice and its water.
- 35 min
Fry 4 pieces of ilish fish in mustard oil until golden.
Watch outFry the ilish until golden and serve it hot against the cold fermented rice — that hot-cold contrast is the whole point.
- 43 min
Serve the cold panta bhat with the hot fried fish, sliced raw onion and lentil fritters.
