Bore Basi (Chhattisgarh) / Panta Bhat (Eastern India)

Ingredients

• 1 cup cooked rice (preferably from the previous day)
• 1–2 cups drinking water
• Salt to taste

Basic Method

1. Place the cooked rice in a bowl or pot.
2. Add enough water to fully cover the rice.
3. Cover and leave it overnight at room temperature (typically 8–12 hours).
4. The next morning, lightly mash or stir the rice.
5. Add salt and serve.

Traditional Bore Basi (Chhattisgarh) Serving Ideas

Often served with:

• Roasted or fried green chilies
• Raw onions
• Fresh curd (yogurt)
• Pickles
• Roasted tomatoes or garlic chutney
• Seasonal vegetables

Traditional Panta Bhat (Bengal & Assam) Serving Ideas

Common accompaniments include:

• Fried fish
• Raw onions and green chilies
• Mustard oil
• Salt
• Pickles

Food Safety Tips

• Use clean drinking water.
• In very hot climates, fermentation happens quickly; if the rice develops an unpleasant smell, mold, or unusual appearance, discard it.
• If your kitchen stays very warm overnight, you can ferment it for a shorter time or refrigerate it after a few hours.

Quick Version

If you don’t want fermentation, simply soak cooked rice in cool water for 30–60 minutes and serve with salt, curd, onions, and chilies. It won’t have the tangy flavor of traditional Bore Basi/Panta Bhat, but it’s still refreshing.