Ingredients:
Cooked rice (preferably leftover or slightly fermented rice)
Water
Salt (optional)
Sliced green chilies (optional)
Sliced onions (optional)
Mustard oil (optional)
Method:
Take cooked rice in a bowl or a large container. If using freshly cooked rice, let it cool down to room temperature.
Add water to the rice until it is fully submerged. The water should cover the rice completely.
Cover the bowl or container with a lid or a clean cloth.
Leave the rice to ferment overnight or for at least 8-10 hours at room temperature. The fermentation process will soften the rice and develop a slightly sour flavor.
Once fermented, the Panta Bhaat will have a slightly soupy consistency. You can adjust the consistency by adding more water if necessary.
Optionally, you can add salt to taste and mix well.
Serve the Panta Bhaat cold or at room temperature.
Panta Bhaat is traditionally served with sliced green chilies, sliced onions, and a drizzle of mustard oil on top for added flavor.