Indigenous variety of rice from Kerala
Ideal for weight loss
High nutritive content
Kerala Matta is a generic term used for parboiled rice in Kerala. It is also called Kerala Red Rice or Palakkadan Matta Rice. This red rice is big 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 love 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.
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 fiber 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 fiber red rice. Unpolished rice is also good 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.
The Kerala Matta Rice that we have is sourced 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.
- Rich in nutrients
- Keeps blood sugar under control
- High fiber content
- Good for diet control
- Store in an airtight container in a cool, dry place.
- Add a few cloves, bay leaves or chillies to keep it free from infestation.
- Don’t worry if you find bugs in your long stored rice. This is normal when grain is grown organically, and 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 chillies.
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. The lower the flame and cook for up to 2 whistles. Wait for the cooker to cool before opening it.
Open vessel: 1 cup rice : 4 cups water.