Fermented rice has been an important part of the Indian diet for a long time. It is consumed in different parts of the country under various names and methods. For example, Poila Bhaat in Bengal, Pazhamkanji in Kerala, Poita Bhaat in Assam, Gil Bhaat in Odisha, and Chaddanam in Andhra Pradesh. It is not only a traditional dish but is also considered extremely beneficial for health. Fermented rice is rich in microflora, which acts like a prebiotic in the body.
Let's learn about its benefits and the proper way to consume it.
Rich in Nutrients: During the fermentation process, many beneficial components are produced in the rice. These include antioxidants, antimicrobial elements, Vitamin E, phenolic compounds, flavonoids, linoleic acid, and anthocyanins. These components help in lowering cholesterol, improving gut function, and preventing problems like diarrhea.
Why is Fermented Rice More Healthy?
Fermentation increases the availability of minerals like calcium, iron, and magnesium. According to research, fermenting rice for 12 hours increases its iron content by as much as 21 times compared to normally cooked rice. This is why fermented rice is considered extremely nutritious.
Benefits of Fermented Rice: Regular consumption of fermented rice reduces fatigue because it contains a good amount of Vitamin B12. Since it is full of probiotics, it promotes the growth of good bacteria in the gut and relieves gas, acidity, and other digestive problems. It is a natural energy booster for those who experience lack of sleep or excessive mental fatigue. It boosts immunity, protects against stomach infections, and is also beneficial for skin and hair.
How to Prepare Fermented Rice?
Place day-old cooked rice in an earthenware pot, submerge it in water, and let it ferment overnight at room temperature. The next day, mash the softened rice, add salt to taste, and mix in buttermilk or yogurt. This fermented rice is ready to eat as breakfast or a light meal.