Panta bhat

Panta bhat (Bengali: পান্তা ভাত; Assamese: পান্তা ভাত; Pàntà bhàt) is a lightly fermented rice-based dish consumed in Bangladesh and the eastern Indian states of West Bengal and Assam. Panta means "soaked in water" and bhat means "rice". This dish of leftover rice soaked in water to prevent spoiling, is generally served with salt, onion and chili.
Popularity
Panta bhat is especially popular in rural areas. It is usually served as breakfast, though noon or evening consumption is not uncommon. A similar dish consumed in the Indian states of Orissa and Chhattisgarh is known as Pakhal, Pakhala or Pakhal Bhat. In Assam, where it is sometimes called Poitabhat, offering Dudh Panta (milk with stale water-soaked rice) is a part of the marital ritual.
Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Bangladesh, it is a part of the Pohela Boishakh (Bengali new year festival)...