• A popular variety of red rice from Kerala

• Tasty and easy-to-cook red rice 

• High nutritive content

• Single farm

Kerala Matta is a generic term used for parboiled red rice grown in Kerala. It is also called Kerala Red Rice or Palakkadan Matta Rice. Some also call it Rose Matta. This red rice is medium size  grained, bold and plump even after cooking. It is very popular in Kerala and tastes delicious with all Kerala curries. Once you eat it, you will come back to it! A small quantity of Kerala Matta Rice is enough to satiate you. If you want to have a controlled diet and do not want to overeat, semi-polished varieties of red rice like Kerala Matta are an ideal option. 

The Story

Kerala Matta rice available in the market is virtually white or a light pink in colour. This is because the rice is almost polished with most of the bran removed. Bio Basics' Matta Rice is red in colour because we retain 30% of bran to keep the fibre and mineral content high.

During rice processing, after the paddy is cleaned, it is run through a sheller where the husk of the paddy is removed. In this unpolished stage, the rice has 100% bran and is fully red in colour. This unpolished rice may be difficult for daily consumption or for urban palates unless you are very committed to eating full fibre red rice. Unpolished rice is an excellent option for those who are prediabetic or diabetic.

However, for normal daily consumption, semi-polished rice where part of the bran is removed and part of it is kept intact is preferred. 

Bio Basics Kerala Matta Rice is from a single PGS-certified organic farm in Palakkad. The bran content varies between 30-40% for different batches because the rice is manually processed by adjusting the blade of the polisher. Since the bran is only partially removed, the rice retains its red colour even after it is cooked.

Health

• Rich in nutrients
• High satiation
• Suitable choice for blood sugar management
• High fiber content
• Good for portion control

Storage

• Store in an airtight container in a cool, dry place.
• Add a few cloves, bay leaves or chilies to keep it free from infestation.
• Don’t worry if you find bugs in your long-stored rice. This is normal when the grain is grown organically, processed, and stored naturally. Sun dry for an hour, shade dry for another two hours, clean the rice and put it back in the container along with some cloves, bay leaves, or chilies.

Cook

• Wash and pre-soak the rice for about two hours before cooking.

• Pressure cooker: 1 cup rice : 3 cups water. Cook on high flame for up to 4 whistles. Lower the flame and cook for up to 7-10 minutes. Wait for the cooker to cool before opening it. Drain excess water if any.

• Open vessel: 1 cup rice: 4 - 5 cups water. add the washed rice after the water boils. Cook for about 45 minutes, stirring occasionally. Drain excess water once cooked