Panta Bhat (Bengali New Year Water Rice)
Local name: পান্তা ভাত
In short: Cooked rice soaked in water overnight until cool and lightly tangy, served with fried fish, raw onion, green chilies and mashed potato. It takes about 40 min in total and makes 2 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 10 h
- Total
- 40 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 455 kcal
Panta bhat, rice soaked overnight in water, is the Bengali New Year breakfast. On Pohela Boishakh in mid-April, people across Bangladesh eat it with fried hilsa, raw onion, green chilies and dried chilies fried in mustard oil. The rice turns cool, soft and slightly tangy as it soaks, a welcome change in the heat. It is humble food with a festive role, and it is best eaten with your fingers.
Instructions
- Put the cooked rice in a bowl or clay pot, cover it with the cool water and stir in the 1/2 teaspoon of salt. Cover and refrigerate for 8 to 12 hours or overnight.
- Mash the boiled potato with a pinch of salt, half of the oil and 1 finely chopped green chili, to make a simple potato mash.
- Heat the remaining oil in a small pan and fry the dried chilies for 15 seconds until dark and crisp. Lift them out onto a plate.
- Spoon the soaked rice into bowls with a little of its cool water. Arrange the fried fish, potato mash, sliced onion, remaining green chilies, fried chilies and lemon wedge around it.
- Eat with your fingers, mixing a little rice with some fish, onion and chili in each bite.
Tips
- Traditional panta bhat is soaked at room temperature, which gives a more sour taste. Rice left out for hours in warm weather can grow harmful bacteria, so this recipe soaks it in the fridge for no more than 12 hours.
- Leftover cooked rice works best. Cool it quickly and keep it covered, then use it within a day. Small fried river fish or fried dried fish are traditional alternatives to hilsa.
Questions and answers
Is panta bhat safe to eat?
It is safe when made carefully. Cool the cooked rice quickly, soak it in the fridge and eat it within 12 hours. Skip it for babies, pregnant women and anyone with a weak immune system if you are unsure.
What is the difference between panta bhat and plain cooked rice?
Panta bhat is cooked rice soaked in water overnight, which makes it cool, soft and slightly tangy. It is eaten cold with salt, chilies and side dishes.
When do people eat panta bhat?
Mainly on Pohela Boishakh, the Bengali New Year, in mid-April, and on hot days as a cooling meal. Many families make it every year as a tradition.
How long does it take to make Panta Bhat (Bengali New Year Water Rice)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Panta Bhat (Bengali New Year Water Rice)?
About 455 kcal per serving, with 18 g of protein, 62 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 62 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
