How to Cook Panta Bhat (Smoked Rice Water)? | Masterchef’s Grand Finale Recipe

Panta Bhat

Last Updated on April 16, 2023 by Sultana Parvin

Panta Bhat

Panta Bhat, also known as Smoked Rice Water, is a traditional Bangladeshi dish that has gained recognition globally. Kishwar Chowdhury, the second runner-up of Masterchef Australia 2021, proudly presented this dish in the grand finale, elevating Bangladeshi cuisine’s reputation. She presents all of the Bangladeshi normal food in the competition. It was a really great risk to present “panta bhat” in the grand finale. Nobody will take the risk. But she did it. Now “Bangladeshi Cuisine” will take the place of other cuisines in the world.

Why Kishwar called panta bhat is Smoked Rice Water?

Panta bhat with dry chili

“Panta bhat-bharta-elish” is a special dish at the Bengali New Year party. The process of making Panta Bhat is simple yet unique. Cooked rice is soaked in water overnight, resulting in a smoky aroma and delicious water that is perfect for hot weather. The water of the rice is also very delicious. This dish is often paired with Aloo Bharta (mashed potato), Hilsa Fry, Beef Bhuna (curry), and fried dry red chili. Every Bengali people enjoy this recipe in Pohela Boishak. This smoked rice water is perfect for 14th April (pohela boishak) because of the hot weather.

Smoked Rice Water (Panta Bhat) with aloo bharta

Panta Bhat recipe
Panta Bhat with Aloo bhorta, other bhorta, & hilsha fry

Rice is the main food in Bangladesh. Panta bhat is known as a poor’s food locally. Usually, it is made of leftover rice. People eat three times rice a day. People who do not have a refrigerator cook rice one time a day. After dinner, water is added to leftover rice at night and kept for the next morning. They take rice with green chili, onion, fried red chili, aloo bharta(mashed potato), or even salt.

Ingredients for panta bhat

How to prepare

To prepare Panta Bhat, you will need cooked rice and water. Add water to cooked rice and let it sit overnight for 6-8 hours.

Smoked rice water

Ingredients for Aloo Bharta

  • 250gm boiled potato
  • 2 tablespoons sliced onion
  • 5/6 dried red chili fry
  • 1 teaspoon salt
  • 2 tablespoon mustard oil

How to prepare

Rice with water

Mash the boiled potatoes and add sliced onion, fried chili, salt, and mustard oil. Make a ball and serve it with panta bhat or cooked rice.

panta bhat

How to Cook Panta Bhat (Smoked Rice Water)

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 25 minutes

Add water to cooked rice. Cover the rice and keep it for 6-8 hours.


  • 500gm cooked rice
  • 1 litre water


  1. Add water to cooked rice.
  2. Cover the rice and keep it for 6-8 hours.


 Do not add water to hot rice. Keep it cool then add water.

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Nutrition Information:
Serving Size: 1 cup
Amount Per Serving: Calories: 456

How to Serve

Panta bhat with aloo bharta

Take the rice the from water on a plate. Serve with aloo bharta, fried dry red chili, onion, hilsha fry, or beef bhuna curry. Enjoy this easy-to-make and delicious Bangladeshi dish on special occasions like Bengali New Year’s Day (Pohela Boishak) or any day.

Tips: Fry dry red chili without oil. Do not add water to hot rice. Keep it cool then add water.

Try this authentic Panta Bhat recipe and discover why it has become a favorite dish worldwide.

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Sultana Parvin, the owner of this site ( is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana is widely experienced on different menu and food courses. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. of a wide variety of food items. In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Publications of Sultana Parvin: Sultana wrote a number of Recipe Books, among those following recipe books have been published in ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes ** Authentic Indian Vegetable Dishes **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.