Entree: Bangladesh – Dhaka & Central Bangladesh – পান্তা ভাত ➤ panta bhat (Leftover cooked rice soaked and lightly fermented overnight served with savory condiments and fried fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 8 hrs

Total 8 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (600 g) leftover cooked white rice
- 4 cups (960 ml) water, or enough to cover rice for soaking
- Salt to taste
- 3 tbsp (45 ml) mustard oil
- 1 small red onion, thinly sliced (about 2 1/8 oz (60 g))
- 2 green chilies, sliced
- 1 fried hilsa (ilish) or similar river fish, whole, approx. 10 oz (280 g)
- 2 tbsp (30 ml) chopped coriander (cilantro)
- 1 tbsp (15 ml) fresh lime juice (optional)
- 2 tbsp (30 g) dried fish or shrimp chutney/achar (optional)

Show original ingredient measurements

- 3 cups (600 g) leftover cooked white rice
- 4 cups (960 ml) water, or enough to cover rice for soaking
- Salt to taste
- 3 tbsp (45 ml) mustard oil
- 1 small red onion, thinly sliced (about 60 g)
- 2 green chilies, sliced
- 1 fried hilsa (ilish) or similar river fish, whole, approx. 10 oz (280 g)
- 2 tbsp (30 ml) chopped coriander (cilantro)
- 1 tbsp (15 ml) fresh lime juice (optional)
- 2 tbsp (30 g) dried fish or shrimp chutney/achar (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the leftover cooked rice briefly and transfer to a large bowl; add enough fresh water to fully submerge the rice (about 4 cups (960 ml)). Cover and leave at room temperature overnight or at least 8–12 hours to allow light fermentation.
2. In the morning, gently stir the soaked rice; drain off most of the water if desired (leave a little for a soupy texture). Transfer portions to bowls, drizzle with mustard oil, sprinkle sliced onion, green chilies, chopped coriander and a little salt, add a squeeze of lime if using, and serve with the fried hilsa and achar on the side.

1. Rinse the leftover cooked rice briefly and transfer to a large bowl; add enough fresh water to fully submerge the rice (about 4 cups / 960 ml). Cover and leave at room temperature overnight or at least 8–12 hours to allow light fermentation.
2. In the morning, gently stir the soaked rice; drain off most of the water if desired (leave a little for a soupy texture). Transfer portions to bowls, drizzle with mustard oil, sprinkle sliced onion, green chilies, chopped coriander and a little salt, add a squeeze of lime if using, and serve with the fried hilsa and achar on the side.