Fermented leftover steamed white rice (Panta bhaat) from Taste of Eastern India: Delicious, Authentic Bengali Meals You Need to Try (page 70) by Kankana Saxena

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red lentil fritters (Mushuri daal er boda); Deep-fried hilsa fish (Ilish maach bhaja); Charred eggplant mash (Begun poda)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ferment rice for 12 hours.

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