Pakhala Bhata

Ingredients

• •Cooked rice
• •Water

Steps

1. 1Cook rice as you normally would, using slightly more water than usual so the grains turn a little softer than usual.
2. 2Once the rice is cooked, let it cool to room temperature.
3. 3Transfer the cooled rice to a clean container and add enough water to submerge it completely, along with a small piece of dried red chili or a spoon of leftover yogurt to help kick off natural fermentation.
4. 4Cover the container loosely and let it sit at room temperature overnight, or for at least eight hours, allowing the rice to soften further and develop a mild, tangy aroma.
5. 5The next day, check that the rice has turned soft and the water has taken on a faintly sour smell, which signals it has fermented properly.
6. 6Refrigerate the fermented rice and water for an hour or two before serving so it is properly chilled.
7. 7Serve the pakhala bhata cold in a bowl with a little extra water, topped with a pinch of salt.
8. 8Pair it with simple accompaniments such as fried potatoes, fried green chilies, or a piece of dried fish for a traditional, refreshing meal, especially in hot weather.