What is Matta Rice?
Matta rice, also known as Palakkadan Matta rice or Kerala red rice, is a parboiled rice variety native to the Palakkad region of Kerala. Unlike white rice, Matta rice retains its reddish-brown bran layer, giving it a distinctive earthy flavor, firm texture, and rich nutritional profile. It has been a staple of Kerala cuisine for centuries and is the preferred rice for traditional Kerala meals, including the Onam Sadhya.
Matta rice is sometimes called Rose Matta rice or Palakkadan Matta. The parboiling process drives nutrients from the bran into the grain, making it significantly healthier than regular white rice. It has a lower glycemic index, more fiber, and higher levels of magnesium, potassium, and B vitamins.
Health Benefits of Matta Rice
- Rich in fiber: The retained bran layer provides significantly more dietary fiber than white rice, supporting digestion and gut health.
- Lower glycemic index: Matta rice causes a slower rise in blood sugar compared to white rice, making it a better choice for diabetics and those watching their blood sugar.
- High in magnesium: Essential for bone health, muscle function, and regulating blood pressure.
- Source of B vitamins: Particularly B1 (thiamine) and B6, which support energy metabolism and nervous system health.
- Antioxidant properties: The red pigmentation comes from anthocyanins, the same antioxidants found in berries.
How to Cook Matta Rice
Matta rice requires more water and cooking time than white rice due to its firm texture and retained bran. Here's how to cook it perfectly:
- Rinse: Wash the rice 2-3 times until the water runs mostly clear.
- Soak: Soak the rice for 30 minutes to reduce cooking time and improve texture.
- Ratio: Use 3 cups of water per 1 cup of Matta rice (more than the 2:1 ratio for white rice).
- Cook: Bring to a boil, then simmer covered for 20-25 minutes until the water is absorbed and the grains are tender but firm.
- Rest: Let it rest for 5 minutes before fluffing with a fork.
For a more traditional approach, cook Matta rice in a pressure cooker with 4 cups of water per cup of rice for 3-4 whistles. This produces the soft, fluffy texture preferred for Kerala meals.
Best Dishes to Make with Matta Rice
- Kerala Sadhya: The classic use - served with sambar, avial, thorans, and pickles on a banana leaf. Learn about Onam Sadhya.
- Fish Curry Rice: Matta rice absorbs Kerala fish curry beautifully, balancing the spicy, tangy flavors.
- Beef Fry & Rice: A Kerala favorite - the firm texture of Matta rice pairs perfectly with spicy beef fry.
- Curd Rice: Mixed with yogurt and tempered with mustard seeds and curry leaves for a cooling meal.
- Kanji (Rice Porridge) A comforting, easily digestible porridge made by cooking Matta rice with extra water until soft.
Matta Rice vs White Rice vs Basmati
| Feature | Matta Rice | White Rice | Basmati Rice |
|---|---|---|---|
| Color | Reddish-brown | White | White (long grain) |
| Texture | Firm, nutty | Soft | Fluffy, separate |
| Fiber | High | Low | Low |
| Glycemic Index | Low (52-55) | High (70+) | Medium (58-62) |
| Best For | Kerala curries, Sadhya | General use | Biryani, pulao |
Buy Matta Rice in the UK
Finding authentic Palakkadan Matta rice in the UK used to be difficult. Kerala Groceries UK makes it easy - order online and have genuine Kerala Matta rice delivered to your door anywhere in the UK. We stock whole Matta rice, Matta rice flakes (aval), and pre-cooked Matta rice for convenience.
Explore our full range of Kerala rice and grains or learn more about Palakkadan Matta rice on our blog.
