How to make fermented rice water (pakhala, pazhankanji) for digestion?

Question

Learn to prepare rice-based fermented drinks for gut support.

Answer 1

To make fermented rice water (pakhala, pazhankanji) for digestion, cook rice, let it cool, add water, and allow it to ferment for 8-24 hours. The fermentation process creates beneficial probiotics that aid digestion.

Detailed Explanation:

Fermented rice water, known as pakhala or pazhankanji in some regions, is a traditional dish celebrated for its probiotic benefits and digestive properties. Here's how to prepare it:

1. Cook the Rice: Cook rice as you normally would. It's best to use white rice for this purpose, as it ferments more readily. Ensure the rice is fully cooked and slightly soft.
2. Cool the Rice: Allow the cooked rice to cool completely. This is crucial because adding water while the rice is hot can hinder the fermentation process.
3. Add Water: Once the rice is cooled, add water to it. The water should be clean and potable. The ratio of rice to water can vary depending on your preference, but a good starting point is a 1:2 ratio (1 part rice to 2 parts water).
4. Ferment: Cover the rice and water mixture loosely. You can use a lid, but don't seal it tightly, as this allows for air circulation, which is important for fermentation. Let the mixture sit at room temperature for 8 to 24 hours. The fermentation time depends on the ambient temperature; warmer temperatures will result in faster fermentation. You'll notice a slightly sour smell and perhaps some bubbles forming, indicating that fermentation is taking place.
5. Refrigerate (Optional): After fermentation, you can refrigerate the rice water to slow down the process and keep it fresh for a longer period. It can typically be stored in the refrigerator for up to 2-3 days.
6. Serve: Serve the fermented rice water cold or at room temperature. You can add a pinch of salt to taste. Some people also like to add yogurt, green chilies, or other seasonings to enhance the flavor.

Pro Tip:

Avoid using metal containers for fermentation, as they can sometimes react with the acids produced during the process. Opt for glass or ceramic containers instead to ensure the best flavor and prevent any unwanted chemical reactions.