Fermented Rice


Fermented rice - known as ‘Pazhankanji’ in Kerala, ‘Pazhaya Sadam’ in Tamil Nadu, ‘Poita Bhat’ in Assam and ‘Panta Bhat’ in Bengali – is popularly consumed as breakfast in these regions. This rice is nutritious and is known for its health benefits. 

Nutrient content of fermented rice:
The fermentation process increases the bio-availability of nutrients such as iron, potassium, calcium, magnesium and selenium. It supplements rice with pre and probiotics, essential amino acids, vitamins (especially Vitamin B complex and Vitamin K) and degrades anti-nutrients. Fermented rice is considered as the richest source of Vitamin B12.

Health benefits:
• It is an energy rich food that keeps you energized throughout the day and rehydrates and cools the body.
• It wards off stomach ailments and restores healthy gut microflora.
• The fibre content controls bowel movement and prevents constipation.
• It cures ulcers.
• It helps in collagen production and keeps the skin healthy and young.
• Studies suggest that fermented rice reduces blood pressure.
• It relieves muscle pains.

How to ferment rice?
1. Cook rice in the afternoon and drain off excess water.
2. Allow the rice to cool down to the room temperature.
3. Soak it fully in cold water and store it in an earthen clay pot.
4. Cover the pot and allow it to ferment overnight in room temperature.
5. Consume the fermented rice for breakfast along with buttermilk/yoghurt, raw onion & green chilli or with any side dish.

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