I’m sure there are versions of this across India. In Bengal, this is called panta bhat:
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Interesting! I’m fascinated that adding water and fermenting rice is safe, but leaving cooked rice out at room temp isn’t.
https://rightasrain.uwmedicine.org/body/food/leftover-rice-bacillus-cereus-food-poisoning
I tried changkay once in Bhutan, but that’s an alcoholic fermentation, sounds different?
https://texts.mandala.library.virginia.edu/book_pubreader/40666
I guess it’s not left out long enough to turn into alcohol!
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from that article:
“Throw out rice and other starchy foods that have been left out at room temperature for more than a couple of hours.”
have i really been that lucky for [many] years? i customarily leave my pot of rice out for 24 hours before refrigerating for a few more days while working through it all if i cook more than 2 servings.
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Possibly yes - rice is known to some contain bacillus cereus which don’t get killed by heat and multiples when kept at rt (“danger zone”) for too long
Is your kitchen very cool? I only leave cooked rice out until it’s cool enough to put in the fridge and I spread it out to help it cool faster.
Seems to be an everyday food in many regions – Poila Bhat, Poita Bhat, Geel Bhat, Pazhamkanji, Chaddannam, Pazhaya Soru, Pazhaya Sadham.
In Maharashtra (and Gujarat) there is a fermented version of Kanji, though it doesn’t seem to have a separate name. There is also Amboli, but that is usually made from millets, not rice.
(Curious if there is any research on bacillus cereus in these contexts, given that these dishes are centuries old, or maybe it doesn’t survive through the wet fermentation.)
Perhaps other good bacteria in fermentation could also inhibit bacillus cereus.
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The BBC article mentions lactic acid bacteria.
That’s what I’m thinking as well. When I make sauerkraut or preserved lemons, the solid matter needs to remain submerged or mold will form. This blog also mentions that the rice needs to be submerged or it will be unfit for consumption.
I saw that BBC article this morning and would love to give it a try, but would like to do more reading first. So many interesting fermented foods out there!
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not really, especially in the summer time since i rarely run the AC.
So you probably have been lucky in avoiding food poisoning!
after 30 years i’m wondering how luck intersects with the other factors in play.
i remember a mycologist that was appalled when he found out what kombucha was and that it was prepared in homes under non-sterile conditions.
