Kerala Matta Rice Description:
Kerala Matta Rice, also known as Palakkadan Matta Rice or Red Matta Rice, is a traditional variety of parboiled rice widely grown in the Palakkad region of Kerala, India. It is known for its distinct reddish-brown outer layer, which is retained even after cooking due to the parboiling process that preserves its bran and nutrients.
Key Features
Grain Type: Medium to long grain, red parboiled rice
Color: Reddish-brown due to the outer bran layer
Texture: Chewy and hearty
Flavor: Earthy and nutty
Nutrition:
High in fiber
Rich in antioxidants
Contains magnesium, calcium, and iron
Culinary Use: Commonly used in Kerala for meals with curry, sambar, fish, and meat gravies. Often served during traditional feasts (Sadhya).
🌱 Care Tips (Cooking and Storage)
🧑🍳 Cooking Tips:
1. Wash Thoroughly: Rinse the rice 2–3 times to remove excess starch.
2. Soak: Soak for at least 2–3 hours before cooking for better softness.
3. Cooking Ratio: Use 1 cup rice : 3 cups water (pressure cooker or open pot).
4. Time:
In a pressure cooker: 3–4 whistles.
In an open pot: 30–40 minutes, simmered.
5. Drain Excess Water: Helps reduce starch and makes it lighter on digestion.
🏡 Storage Tips:
Store in a cool, dry, airtight container.
Avoid exposure to moisture.
Can be kept for up to 6 months in ideal conditions.
For long-term storage, refrigerate or freeze in airtight bags.
Kerala Matta Rice / കേരള മട്ട അരി / கேரள மட்ட அரிசி / केरल मट्टा चावल / కేరళ మట్టా బియ్యం / ಕೇರಳ ಮಟ್ಟಾ ಅಕ್ಕಿ
