Panta bhat: Fermented rice soaked overnight is a summer delicacy, healthier than freshly cooked one

Panta bhat is indeed a traditional Indian dish from the Eastern part of the country made from leftover cooked rice that is soaked overnight in water. It's called 'poita bhat' in Assam, 'geel bhat' in Bihar and 'pakhala bhat' in Odisha. This dish is especially popular during the summer months as it is believed to have cooling properties and helps beat the heat.

This dish gained worldwide popularity when Kishwar Chowdhury, one of the contestants on Masterchef Australia season 13 introduced it on the show.

Why is Panta Bhat healthier than freshly cooked rice?

Panta bhat is often considered healthier than freshly cooked rice due to the fermentation process it undergoes. During fermentation, beneficial bacteria break down some of the complex carbohydrates, proteins, and fats present in rice, making them easier to digest. Additionally, fermentation enhances the bioavailability of certain nutrients, such as vitamins and minerals, making them more readily absorbed by the body.

Moreover, the fermentation process increases the production of probiotics, which are beneficial microorganisms that promote gut health and strengthen the immune system. These probiotics help maintain a healthy balance of bacteria in the digestive tract, which can contribute to overall well-being.

Furthermore, as Panta bhat is typically consumed cold, it is believed to have cooling properties, making it particularly refreshing and suitable for hot summer days. Additionally, soaking rice in water overnight reduces its glycemic index, which may be beneficial for individuals concerned about blood sugar levels.

When is the best time to eat panta bhat?

Panta bhat is typically consumed as a part of breakfast or as a light meal, especially during the summer months when it is considered particularly refreshing. However, there is no strict rule about the specific time to eat Panta bhat. It can be enjoyed at any time of the day, depending on personal preference and cultural practices.

In Bengali culture, it is common to have Panta bhat for breakfast, accompanied by either fried fish or boiled mashed potato with pickles, and green chilies. Some people also enjoy it as lunch or as part of a light dinner.

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