Ingredients:

1. Cooked rice (preferably leftover or slightly fermented rice)

2. Water

3. Salt (optional)

4. Sliced green chilies (optional)

5. Sliced onions (optional)

6. 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.