Fermented Rice (Pazhaya Soru/Neeragaram) – Nutritious Breakfast

We call this the Pazhaya Soru. Pazhaya means old, Soru means rice. It’s a simple recipe for a healthy breakfast using leftover rice.

Back in the days, when I was only just a kid I remember time to time my dad would request my mom to make Pazhaya Soru for breakfast if there are rice leftover from the afternoon lunch.

She would then take the leftover rice and soak it in water with chilli and shallots in a clay pot overnight. The rice would ferment by the morning. My mom would do her magic in the kitchen then serve us all a bowl for breakfast.

I loved it, I didn’t know at the time what she would put in there but the flavour really captured me and every time my dad mentions for her to make it I would look forward to having some the following morning.

Those are the day… while having this for breakfast my dad would tell us stories of how fermented rice played a big role in his life when he was a little kid.

He would then explain how good it is to our body. The energy this humble looking dish carries will boost our body and the valuable nutrition we all should take advantage of. Not to mention the cooling effect that we all need living in a hot and humid country as Sri Lanka.

Benefits

When the rice is fermented overnight its nutrition and the energy contents increase incredibly. It is said best to have it for breakfast as the nutrition will be absorbed into our body to start the day with a boost of energy. It contains B6 and B12 which helps our body to feel refreshed and less tired throughout the day. Along with these, there are many numerous benefits linked to consuming this delicious food.

When serving fermented rice, use shallots and chilli as the side. We normally let them get soaked along with the rice through the night so the onion and the chilli flavours will get absorbed into the rice giving it an added flavour to it.

Shallots are great when eaten raw. Consuming them can reduce cholesterol, manage blood pressure, improve heart health, sharpens your eyes and it can do many more amazing improvements to an individuals health.

Green chilli is used in order to bring in the spice to this dish. Some can’t handle the spice but others savour them. Besides the spiciness, there are a few things that are great about having chilli in your diet. It’s rich in vitamin C which can help keep your skin look healthy and glow. Good for diabetes and another thing many don’t know is that it helps with weight loss. By increasing the metabolism it helps to shed those excess fats in our body.

Another ingredient we use in this dish is plain yogurt. It gives a tangy flavour to the dish, making it so delicious. It’s rich in nutrients, gives the body the boost we need, benefitting with the digestive system and weight control.

So why not

This may be the wholesomest breakfast you possibly could have, easily made, and to boost your body with the energy it offers. So why not start your day fresh.

These are only a few benefits I’ve mentioned above so imagine what you’re gaining by consuming this nutrition-filled breakfast. So don’t throw away your extra leftover rice you cooked for the day. Ferment them and make an easy breakfast out of it.

Scroll down to see Pazhaya Soru recipe in details below

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Fermented Rice (Pazhaya Soru/Neeragaram) – Nutritious Breakfast

Fermented rice is probably the healthiest breakfast you’ll want to start your day with. Boosts your body with energy and kick start your day fresh. It is loaded with nutritious gain so why not.

Course Breakfast

Prep Time 5 minutes

Servings 1 Serving

Author Fazna Irfan

Ingredients

• 1 cup Rice leftover/old
• 2 cup Water
• 2-3 Green chilli pepper sliced
• 3 Shallots onions sliced
• 1/3 cup Plain yogurt 2%
• Salt as needed

Instructions

1. Soak the rice in 2 cups of water. Add the green chilli slices and the sliced shallots onions. Leave it to soak throughout the night.

2. The following morning add 1/3 cup plain yogurt to the soaked rice along with salt as needed and use your dominant hand to blend everything together.

3. Crush the chilli and onions with the liquid and blend in the yogurt. Make sure to crumble the rice well with the rest of the ingredients.

4. Taste test to see if you needed more salt or add more green chilli for spices. Serve it in the morning as breakfast.

Notes

Rice – Use leftover rice from the same day for a better result to ferment through the night. If the rice was left in the fridge it may not soak well. When soaking leave it out on room temperature.

Onions – Shallots works great if not go for any red onions about 1/4 should be enough.

Yogurt – I don’t always have plain yogurt around so I substitute for 2% milk instead. Use about 1/4 cup of milk.

Water – For 1 cup rice, I normally go for 2 cups of water. Once it is soaked and before you add the yogurt/salt you can reduce the amount of water if you prefer lesser liquid.

Blending – Using your hand to blend will give a unique texture and taste but you may use the blender or the hand blender. Only use the pulsing method to blend 2 or 3 times otherwise everything will become a porridge-like texture. It is better with the ingredients in pieces and still crushed to tiny bits which adds texture and colour.

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