Panta Bhat (Bangladesh)
Serves 4
Ingredients
Method
500 g. Cooked Rice
1 l. Water
2 g. Salt
Place the cooked rice in a large bowl, and pour in the water until the rice is completely submerged.
Cover the bowl and let the rice soak overnight at room temperature.
The next day, drain the excess water, and the rice will have a slightly sour and fermented taste.
Season the Panta Bhat with salt.
Serve cold with fried Hilsa fish, pickles, or green chilies.