Fermented Rice (Pazhamkanji)

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Fermented rice was a traditional healthy and nutritious breakfast meal of Kerala in olden days. Daily consumption of Fermented rice in the morning resulted in an improved bio availability of micro nutrients and minerals (iron, potassium, calcium, manganese, Vitamin B6 & B12) 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 becomes soft. If you use a pressure cooker switch off the stove after 3 whistles and let it cool. Once cooled open the cooker and add hot water if the water is less. This same rice could be kept for fermenting.

How To Ferment Rice?

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

Next morning, take the rice together with the water and pour into a deep vessel or bowl, add some salt for taste, smash some green chilies and small onions (smash it, don’t chop it; because taste differs), add them with the rice, stir well and consume. If some curd or salted mango is added, the taste will be awesome. Those who suffer from acidity, ulcer or any other stomach disorders avoid chili. I like curd, so I added some curd here. This is a very delicious meal which is forgotten by the new generation because it is not in fast food listing, though very easy to make and tasty too. Eat this meal everyday, do manual work or exercise well and stay healthy and strong.

While fermenting the rice overnight, gut friendly Lactobacillus bacteria’s multiply and work in the rice. Their actions increase the iron, potassium, manganese, B6, B12 and other vitamin and mineral contents. When you add curd, you get sufficient probiotics too which are essential for the gut health. Salt is sodium, so if you have fermented rice in the above combination for breakfast after the whole nights fast, you get sufficient iron, calcium, manganese, magnesium, sodium, potassium, probiotics, B6 and B12. The iron and B vitamins keep the body cool the whole day and the multi vitamins and minerals strengthen the body and provide energy. Thus fermented rice remains an energy supplier of the day. For women who have fermented rice daily, many of the problems of monthly periods could be corrected to a certain degree. Lactobacillus bacteria’s help to decrease acidity problems. A bowl of fermented rice contains 200 calories.

Fermented rice digests fast and is easily absorbed by the body. So people who eat it daily, should have sufficient manual work or exercise otherwise could become obese and form fat belly. Diabetic patients, obese people and those who have fat belly could avoid consuming fermented rice because its rich in carbohydrate which could increase sugar level in the body which might worsen diabetes. Unburned calories may get stored in the body as fat and make you obese or give you a bulged belly.

Fermented rice provides immense health benefits such as: energy for the whole day, decreases tiredness and may: ease allergies and skin related problems, remove all types of ulcers, help to maintain the youthful and radiant look of your skin, help to get rid of caffeine dependency and keep the body cool the whole day.

Thanks for staying tuned. Bye for now. Stay safe and healthy until we meet again with another recipe. Bye bye

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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.

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  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

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  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).

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  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.

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  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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