Fermented
RICE
RECIPES
Pazhaya
Sadam
Tamil Nadu’s traditional fermented rice,
soaked overnight, often mixed with
buttermilk, salt, and spices. This cooling
dish aids digestion and is ideal for a
nutritious breakfast.
Ingredients:
Cooked rice (preferably leftover)
Water
Buttermilk (optional)
Salt
Green chili (optional)
Shallots (optional)
Instructions:
Soak the leftover rice in water overnight.
The next morning, mix the fermented rice
with a little buttermilk if desired, to enhance
the flavor.
Add salt to taste, and optionally, finely
chopped shallots and green chilies.
Serve as a traditional breakfast that is cooling
and good for the stomach.
Poita Bhat
A traditional Assamese dish made
by fermenting leftover rice
overnight in water. It’s simple,
nutritious, and can be enjoyed with
salt, mustard oil, and raw onions.
Ingredients:
1 cup cooked rice (preferably leftover)
2 cups water
Salt, to taste
Green chilies, chopped (optional)
Mustard oil (optional)
Raw onions, chopped (optional)
Instructions:
Place cooked rice in a bowl and cover it with
water.
Leave it covered at room temperature
overnight.
The next morning, drain the water.
Serve with salt. Add green chilies, mustard
oil, and onions if you like.
Rice Kanji
A comforting, lightly fermented rice
porridge made by simmering
cooked rice in water. It's soothing,
hydrating, and can be flavored with
salt, cumin, or buttermilk.
Ingredients:
1 cup cooked rice
4-5 cups water
Salt, to taste
Optional: Buttermilk, cumin seeds,
ginger, or black pepper
Instructions:
Add cooked rice and water to a pot.
Boil, then simmer for 10-15 minutes until
the mixture thickens.
Add salt. Optionally, add cumin seeds or
ginger.
Serve warm or cool. You can add
buttermilk if you prefer.
Panta Bhat
A Bengali dish made with
overnight-soaked rice, served cold
with salt, mustard oil, and optional
green chili. It’s cooling, probiotic-
rich, and perfect for summer
mornings.
Ingredients:
Cooked rice (preferably leftover)
Water
Salt
Green chili (optional)
Onion (optional)
Mustard oil (optional)
Instructions:
Take cooked rice and soak it in water
overnight in a clay pot or steel utensil.
The next morning, the rice will have
fermented. Add salt to taste.
Optionally, you can add chopped onions,
green chili, and a drizzle of mustard oil for
flavor.
Serve cold as a refreshing and probiotic-rich
breakfast.
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