Panta Bhat

Name: Panta Bhat
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Bangladesh
Ingredients: 2 cups cooked rice, soaked overnight in water; 1 green chili, sliced; 1 small onion, sliced; A pinch of salt; Mustard oil, a drizzle; Fried dried fish or fried eggplant, for serving

2 servings10 min prep0 min cookEasy Bangladesh

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The Story Behind It

The Tale of Panta Bhat

Story updated September 17, 2026

Panta bhat, rice soaked overnight in water and lightly fermented, is an ancient Bengali peasant dish born of necessity—a way to preserve leftover rice in a hot, humid climate without refrigeration. It's traditionally eaten at breakfast and celebrated symbolically during Bengali New Year.

Ingredients

Scale:· 2 servings

2 cups cooked rice, soaked overnight in water
1 green chili, sliced
1 small onion, sliced
A pinch of salt
Mustard oil, a drizzle
Fried dried fish or fried eggplant, for serving

Instructions

1Soak cooked rice fully submerged in water and leave at room temperature overnight to ferment slightly.
2The next morning, drain off some of the excess water, keeping the rice moist.
3Season the fermented rice with salt and a drizzle of mustard oil.
4Top with sliced onion and green chili.
5Serve cold alongside fried dried fish, fried eggplant, or green chilies.
6Eat immediately as a refreshing, traditional breakfast.

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