Panta Bhaat

Name: Panta Bhaat
Total time: 12 h 4 min
Yield: 2 servings
Cuisine: bangladeshi
Ingredients: 400 g Cooked Rice; 500 ml Water; 1 pcs Red Onion; 3 pcs Green Chili; 2 tbsp Mustard Oil; 1 tsp Kosher Salt; 1 pcs Lime

Cool fermented rice with sharp mustard oil, green chili and onion for a deeply comforting bite.

Ingredients

400 g Cooked Rice
500 ml Water
1 pcs Red Onion
3 pcs Green Chili
2 tbsp Mustard Oil
1 tsp Kosher Salt
1 pcs Lime

Method

Place {cooked_rice} in a glass or stainless steel bowl, pour over {water}, add a little {kosher_salt}, cover loosely, and leave at cool room temperature until lightly tangy and pleasantly fermented.
Thinly slice {red_onion} and {green_chili} so they disperse evenly and give the bowl a crisp, sharp bite.
Drain off a little soaking liquid if needed, then gently mash and loosen {cooked_rice} with its soaking liquid. Fold in {red_onion}, {green_chili}, the remaining {kosher_salt}, and {mustard_oil} until the grains are cool, soupy, and evenly seasoned.
Squeeze {lime} over {cooked_rice} just before serving for brightness, then serve immediately while the onion stays crisp and the aroma of {mustard_oil} is vivid.