West Indian
Fodnicha Bhaat (Tempered Leftover Rice)
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Fodnicha Bhaat (Tempered Leftover Rice) is West Indian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre and the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Break the cooked day-old rice up with your fingers until no lumps are left and keep it ready in a bowl, since cold rice straight from the fridge separates into grains far better than warm rice does.
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Heat the oil in a wide pan over medium heat for about 1 minute, add the mustard seeds and wait the 30 seconds it takes for them to pop.
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Add the peanuts, cumin seeds and curry leaves and fry 2 minutes over medium heat until the peanuts turn one shade darker and smell toasted, then stir in the asafoetida.
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Add the thinly sliced onion and slit green chilies and cook 4 minutes over medium heat until the onion is soft and translucent with pale gold edges.
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Stir in the turmeric, salt and sugar and cook 20 seconds, just long enough for the raw smell of the turmeric to lift off the pan.
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Tip in the loosened rice, turn the heat to low and fold gently for 3 minutes until every grain is coated yellow and the rice is hot right through with no cold clump left in the middle.
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Turn off the heat, squeeze in the lemon, fold through the cilantro and serve hot with a spoon of dry peanut chutney beside it.
Watch how to cook Fodnicha Bhaat (Tempered Leftover Rice)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Fodnicha Bhaat (Tempered Leftover Rice), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Fodnicha Bhaat (Tempered Leftover Rice) carries peanuts. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 52 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 440 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Fodnicha Bhaat (Tempered Leftover Rice) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.