The first step in making panta bhat is fermentation. The rice quality is important, and panta should ideally not be prepared with rice that is too fine or aromatic (such as long-grain Basmati). A deviation is Gobindobhog, but it is not very popular either, thanks to its short grain and texture. Ideally, the rice used to make panta in most households like mine is medium grain rice, preferably parboiled, so that after soaking the rice does not fall apart and retains its texture.

What do you associate the Panta Bhat with?

When it comes to side dishes, the most common include mustard oil, a range of raw and boiled vegetables, fried vegetables, shrimp, lentils, and bhorta of all kinds. Leftover daal is slowly thickened until really dry, then sprinkled with mustard oil and served. The other very common side dish is fish, preferably small and whole, or a large piece with lots of skin on it, fried until crisp and served.


  • 2 cups of cooked rice, preferably from parboiled medium grain rice
  • Enough water to cover the rice
  • Salt to taste
  • Lime wedge
  • Green peppers
  • Onion
  • Mustard oil (optional)
  • Fried fish (optional)


In a bowl, add water to the rice. Leave to ferment for at least 6 hours to start the fermentation process, but depending on your taste, you can actually ferment the rice for up to 16 hours, or give up after 1 hour. Serve with sides.

Umai skewers (New Zealand Receipe)


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