Panta Bhaat

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Panta Bhaat is a delicacy every Bengali appreciates. Here's how to make it:
 Leftover, cooked rice needs to be soaked in water overnight at room
 temperature to ferment.  This rice should be ready the next day, soft
 and mushy.  It needs to be squeezed and mashed a little.  You can add
 a small ball of tamarind or squeeze half a lemon and a pinch of
 salt. This `Panta Bhaat' is now ready to eat; it can be accompanied
 by a whole lot of food items, almost anything of your choice.
 Accessories that go very well with this food are:- A piece of onion,
 chili peppers, Alu Bhate (mashed potato with onion, chili, salt and
 some mustard oil), or Alu Bhaja (fried potatoes).  Do not throw away
 the water. Squeeze the rice in the water and drink the water as you
 come to the end of your feast. It is usually eaten by fingers as this
 brings out the actual maza'(fun) of eating `Panta Bhaat'.