Panta Bhat

Ingredients

• 2 cups cooked rice, cooled
• 2 cups water
• 1 small onion, finely sliced
• 2 green chiles, sliced
• 1 tbsp mustard oil
• salt, to taste
• 1 boiled potato, mashed
• 1 lime, cut into wedges

Before you cook

• Cook the rice earlier in the day, or use leftover rice from the night before.

Steps

1. Put the cooled rice in a wide bowl.
2. Pour the water over the rice until it sits just above the surface.
3. Cover the bowl loosely.
4. Let the rice sit at room temperature overnight to ferment lightly.
5. The next morning, check that the rice smells pleasantly tangy rather than sour or off.
6. Mix the mashed potato with a little salt and set aside.
7. Drain off most of the soaking water, leaving the rice slightly moist.
8. Add the sliced onion and green chiles to the rice.
9. Drizzle the mustard oil over the rice and mix well.
10. Season with salt to taste.
11. Serve the rice with the mashed potato alongside.
12. Finish with a squeeze of lime at the table.