Fermented rice

Fermented rice water is the water left behind after soaking cooked or raw rice for hours, preferably overnight.

To make panta bhat, the first step is fermentation. The quality of the rice is important, and panta shouldn't ideally be made with rice that's too fine or aromatic (like long-grain Basmati).

Pakhala Bhata recipe is quite simple but requires fermentation. It is due to this step that pakhala bhata is considered great for digestive system.

Koji is a naturally occurring culture used most extensively in Japan to ferment rice and soya and make popular foods like soy sauce, miso, sake, mirin, rice vinegar and vegetable pickles.

Bore baasi is prepared using the extra rice left from the last meal. It is also called panta bhat in Bengal, pakhala in Odisha and poita bhat in Assam.

Annam Ganji Recipe: While annam ganji or rice kanji is popular in the Southern region, you will also get its equivalent in the Eastern regions of India - panta bhaat and pakahala.

Typically, appam is made from fermented rice and grated coconut, but this recipe teaches how to make this popular delicacy without the fermentation process.

Get ready to take your taste buds on a wild ride with these mouthwatering varieties of idlis!

Can anything made from fermented rice be good? Doesn't sound tempting, we thought. But everyone who's sipped it can't stop praising Sake to high heaven. So we gave Japan's national drink a shot. And then ...

Kanji vada is a popular local delicacy of Rajasthan and Gujarat. Containing moong dal vadas immersed in tangy mustard flavoured liquid called Kanji.