Fermented rice, a staple in many Asian households, is steeped in tradition, simplicity, and health. It is rice soaked and fermented overnight, turning it into a nutritious, probiotic-rich food. Fermented rice, also known as 'panta bhat' in Bangladesh, 'Pazhaiya Sadam' in Tamizh Nadu, and 'jiu niang' in China, offers a host of health benefits that have been cherished across generations.
