Panta Bhat: Fermented rice soaked overnight in water is more beneficial than freshly cooked rice

Bengal’s panta bhat, also known as poita bhat in Assam, pakhala bhat in Odisha, geel bhat in Bihar is cooked rice soaked in water overnight to be eaten the next day. This slightly fermented rice is filled with nutritional benefits and recently gained popularity on the popular show Master chef Australia.
It is generally served with fried fish or mashed potato with green chilli, pinch of salt and raw onion.

Health benefits of panta bhat

According to experts in comparison to 100 gm of freshly cooked rice which has only 3.4 mg of iron, panta bhaat has an average 73.91 mg of iron present in it. It contains lesser sodium, than rice and more potassium and calcium content.

When is panta bhat eaten?

Panta bhat is still a delicacy during peak summers in many households in eastern states of India as it is believed to have a cooling effect on the body and is good for the digestive system. However, if over-fermented the rice gets stale and is not supposed to be eaten.

Also watch: Where did Langra aam get its name from? Here's the interesting story behind it