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Cereals and bread from Bangladesh and India
Leftover cooked rice is covered with water and left overnight, for at least 12 hours. Lactic bacteria such as Leuconostoc and Weissella grow in it and sour it slightly. The rice and its sour water are eaten cold for breakfast with salt, green chillies and onion.
| Cooked rice | Washed and cooked 20–30 min, then cooled to room temperature[afrin2024] |
| Drinking waterenough to submerge the rice | [afrin2024] |
| Salt, green chillies and onionto taste | To serve[afrin2024] |
| Starter | spontaneous |
Total time across the recorded steps: 12 h – 13 h
What changes: The rice is washed before it is cooked
The rice is washed before cooking. Output: washed rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Leftover cooked rice is covered with water and left overnight, for at least 12 hours. Lactic bacteria such as Leuconostoc and Weissella grow in it and sour it slightly. The rice and its sour water are eaten cold for breakfast with salt, green chillies and onion. Made in 4 steps over 12 h – 13 h. The longest step, cover with water and leave overnight, takes 12 h (Afrin S 2024) and runs at 30 °C (Afrin S 2024). Leuconostoc lactis and Weissella confusa does most of the fermenting.
| Main step | 12 hReported[afrin2024] | Cover with water and leave overnight |
|---|---|---|
| Temperature | 30 °CReported[afrin2024] | Cover with water and leave overnight |
Panta bhat ferments rice that is already cooked, in plain water, with nothing added. Batter ferments such as idli and puto start from raw soaked rice instead. It is ready in one night and is eaten unheated.
In one study the pH fell to 5.81 at 20 °C and 4.86 at 30 °C after 12 h, and to 5.12 and 4.33 after 24 h. All are above pH 4.3, the level below which Ireland's food safety authority says Bacillus cereus will not grow. Hong Kong's Centre for Food Safety names cooked rice left at room temperature among the foods most commonly linked to B. cereus poisoning. Its spores survive cooking, and one of its toxins cannot be destroyed by reheating. Ireland's authority advises cooling cooked food fast so it can be refrigerated within two hours. Hong Kong's advises cooling to 20 °C within two hours and to 4 °C within the next four. This overnight method does neither, and no study we found tests panta bhat for the bacterium. In a DNA sequencing study of Kerala red rice water after 18 h, Cronobacter sakazakii made up 11.94 % of the community. That is not a live count. The US CDC says Cronobacter infections are rare but can be deadly for infants.
Hazards the sources name: Cronobacter sakazakii in Kerala red rice water, a related overnight rice water; 11.94 % of the community by DNA sequencing after 18 h in one study, not a live count.
Every number is labelled with how it is known. How this atlas is made
Afrin et al. (2024) call panta bhat an ancestral method of overnight food preservation in the Bengal delta region, a low-cost breakfast for farmers working in the morning heat and a symbol of Bengali identity. They say technological change has led to its decline, and that it has become a celebratory custom at the Bengali New Year.
