matta rice

Description

Matta rice, also known as Rosematta rice, Kerala Red Rice, or Palakkadan Matta Rice:

Matta rice is a unique, bold-grained, red rice variety indigenous to the Palakkad region of Kerala in India. It has a long history and was favored by royalty in ancient times.

Characteristics

• Appearance: Unpolished grains with a reddish-brown hue.
• Texture: Chewy and slightly coarse even after cooking.
• Taste: Distinct earthy flavor and aroma.

Cultivation

Matta rice is grown in the fertile, black cotton soil of the Palakkad region called ‘poonthalpadam’. This soil has rich clay and silt content that gives the rice its unique characteristics.

Benefits:

• Nutritious: Higher in fiber and minerals compared to processed white rice.
• Low Glycemic Index: May be a better choice for those managing blood sugar levels.
• Cultural Significance: An important part of Kerala’s culinary heritage

How is it Used

• Cooked Rice: Can be consumed like regular rice as an accompaniment to curries, stir-fries and stews.
• Kanji (Rice Porridge): A nutritious porridge made from Matta rice is a popular dish in Kerala.

Note: Matta rice might require slightly more water and a longer cooking time compared to regular white rice.