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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
Ukda Rice, also known as Parboiled Red Rice, is a cherished staple in South Indian cuisine. This wholesome rice is celebrated for its distinct reddish-brown bran, nutty flavor, and slightly chewy yet fluffy texture. It's a nutritious alternative to white rice and serves as the perfect canvas for flavorful curries, sambar, and rasam.
When stored in an airtight container in a cool, dry place, it can last for 6 to 12 months. If refrigerated, it can last up to 18 months.
No, parboiled red rice is naturally gluten-free and safe for those with celiac disease or gluten sensitivity.
Brown rice or black rice are the best substitutes as they offer a similar nutty flavor and chewy texture.
Look for grains that have a deep, consistent red color and are free from stones, husks, or signs of moisture.
Parboiling is a process where the rice is partially boiled in the husk, which helps drive nutrients from the husk into the grain before milling.
Yes, cooked red rice can be frozen in airtight bags for up to one month. Reheat with a splash of water to restore moisture.
Nutritionally, yes. It contains more fiber, antioxidants, and minerals because the bran layer is kept intact.
It is commonly used in South Indian cuisine for plain rice, kanji (porridge), and in batters for idli and dosa.
Yes, wash it 2-3 times in cold water to remove excess starch and any surface impurities.
parboiled red rice is a versatile ingredient found in cuisines around the world. With 354 calories per 100g and 7.5 grams of protein, it's a nutritious addition to many dishes.
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