Northeast Indian
Poita Bhat (Fermented Soaked Rice)
Poita Bhat (Fermented Soaked Rice) is Northeast Indian home cooking, eaten at breakfast and lunch. On the plate it is the dish at the centre and the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 3 cups cooked rice
- 3 cups water
- 1 tbsp mustard oil
- 1/2 red onion
- 1 green chili
- 1/2 tsp salt
How to cook it
- The night before, place the cooked rice in a bowl, cover completely with the water, and leave it at room temperature overnight to soak and lightly ferment.
- In the morning, the rice should smell faintly tangy and the water slightly cloudy; drain off most of the water or keep a little for a looser texture, depending on preference.
- Finely chop the onion and chili and mix them into the soaked rice.
- Drizzle in the mustard oil and salt and mix well by hand.
- Serve cool as a light, self-complete meal, especially popular on hot summer days.
Serve it with
A Northeast Indian lunch is a plate rather than a single dish. These are the courses that normally sit beside Poita Bhat (Fermented Soaked Rice), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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The sharp little thing
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Poita Bhat (Fermented Soaked Rice) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Grains
- How this was set
- Hand audited
When to cook it
Poita Bhat (Fermented Soaked Rice) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast and lunch. It is at its best in summer, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on rice and onion.
From the same kitchens
More cooking from Northeast India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.