Fermented Rice (Pazhamkanji)


Fermented rice was a traditional healthy and nutritious breakfast meal of Kerala in olden days. It was rich in Vitamin B6 & B12. Daily consumption of Fermented rice in the morning resulted in an improved bio availability of micro nutrients and minerals (iron, potassium, calcium) which gave necessary energy and nutritional support as well as kept the body cool the whole day of hard toil.

For those who do not know how to cook rice, please see the following steps:

Take 1 cup of rice (boiled brown rice); wash it till the water becomes clean, changing water 4 to 5 times. Take a pot/ pressure cooker and put the rice in add 4 cups of water,  boil it till the rice become soft. If you use a pressure cooker switch off the stove after 3 whistles and let it cool, when cooled open the cooker add hot water if the water is less. This same rice can be kept for fermenting.

How To Ferment Rice?

Take a mud pot (steel also can be used) add cooked rice, pour water, level of water should be at least 2 inches above the rice, cover it and keep it over night.

Next morning, take the rice together with the water pour in a deep vessel, add some salt for taste, smash some green chilies and small onions (smash it, don’t chop it; taste differs) and add them with the rice, stir well and consume, if some curd or salted mango is added, the taste will be awesome. I like curd, so I added some curd here. Consume the rice and water together; a very delicious meal which is forgotten by the new generation because it is not in fast food list, though very easy to make and tasty too. Eat this meal everyday and stay healthy and strong.

The health benefits of fermenting

  • providing energy for the whole day.
  • the body feels less tired.
  • helps with allergies and skin related problems.
  • removes all types of ulcers.
  • helps to maintain the youthful and radiant look of your skin.
  • helps to get rid of caffeine dependency.
  • Keeps the body cool he whole day
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8 thoughts on “Fermented Rice (Pazhamkanji)

  1. If already fermented keep in fridge, if not keep outside. Better to have it fresh than keeping in fridge and consuming.


  2. Dear Madam, I liked your Pazamkanji recipe. I have started making it. Really good. But I prepared more quantity by mistake. Please advise me whether this excess quantity can be kept outside or in fridge?
    Warm regards, Kamalapur


  3. You can try adding warm water since its winter and keep where heating system is on. After fermentation the rice doesn’t taste different, but has all the health benefits. In our climate which is warmer, 6 -8 hours are enough to firmenting
    . You may need 10 hours. Eat the rice along with the water (don’t strain the water).


  4. Problem will be winter, fermentation takes place in warmer climate. If we keep the rice in refrigerator here it doesn’t ferment.
    No please salt should be added just before eating.


  5. Thank you! After trying this, my rice did not taste different in the morning. It was also starchier. I wonder what I did wrong? It seemed so simple! Should I perhaps add whey or salt the night before? Or perhaps use warmer water since it is winter here?

    I used a glazed earthen pot. Is the glaze the problem?


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