Pakhala
A cooling Odia rice dish made by soaking cooked rice in water with a little yogurt and salt. Light, soothing, and gently tangy, it is especially comforting on hot days and is often served with simple sides.
For 4 servings
- prep
Rinse the rice.
Wash the rice in a few changes of water until the water looks less cloudy, then drain well.
- boil · ~20 min
Cook the rice until soft.
Add the rice and 4 cups water to a pot. Bring to a boil, then cook on medium-low heat until the grains are soft and the water is absorbed.
- rest · ~30 min
Cool the rice completely.
Spread the cooked rice in a wide bowl or leave it in the pot until it comes to room temperature. This keeps the yogurt from splitting and helps the pakhala develop a clean tang.
- mix
Mix the rice with water, yogurt, and salt.
Transfer the cooled rice to a deep bowl. Add 3 cups water, yogurt, and salt, then mix gently so the rice loosens into the liquid.
- rest · ~480 min
Cover and let it ferment lightly.
Cover the bowl and leave it at room temperature for 8 hours or overnight for a mild sour taste.
TIPIn very hot weather, check sooner so it does not turn too sharp. - serve
Serve the pakhala chilled or at room temperature.
Stir once before serving and ladle into katoris with some of the soaking liquid in each portion.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the rice a little softer than everyday table rice so it loosens easily into the soaking water.
- 2Cool the rice fully before adding yogurt; warm rice can make the yogurt split and taste grainy.
- 3Use a deep non-reactive bowl for the overnight rest so the mild fermentation stays clean-tasting.
- 4In very hot weather, start checking the sourness after 4 to 6 hours instead of waiting all night.
- 5Stir well before serving so the settled starch mixes back into the liquid and gives pakhala its body.
- 6For the best texture the next day, refrigerate after the initial room-temperature fermentation.
- 7Keep some soaking liquid in each serving; the lightly tangy water is an essential part of pakhala.
Adapt it for your goals.
Vegan
Skip the yogurt or use a plain unsweetened plant-based curd for a dairy-free version with a similar gentle tang.
more tangyMore-tangy
Let it rest a bit longer in cooler weather for a deeper sour note, ideal if you enjoy a more fermented pakhala.
low saltLow-salt
Reduce the salt slightly if serving with salty sides, so the rice water stays balanced and mellow.
Why this is on our healthy list.
Cooling and Hydrating
The rice is served with plenty of soaking liquid, making this dish especially soothing and refreshing in hot weather.
Gentle on the Stomach
Soft cooked rice, water, and a little yogurt create a simple, mild meal that many people find easy to eat.
Contains Fermented Dairy
The yogurt and light resting time add a pleasant sourness and bring the character of a mildly fermented dish.
Frequently asked questions
It is better to cool the rice completely first, otherwise the yogurt may split and the flavor will be less clean.
