Loading...
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.
For 4 servings
Rinse and Soak the Rice (Crucial Step)
Pressure Cook the Rice
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
A classic Kerala dish featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Delicately spiced with whole spices and green chilies, it's the perfect partner for appam or idiyappam.
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.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 271.58 calories per serving with 5.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Rest and Serve
If you don't have a pressure cooker, use a large, heavy-bottomed pot. Add the soaked rice and 6 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until tender. Drain any excess water.
For a nutritious porridge, use a 1:8 rice-to-water ratio. Cook in a pressure cooker for 6-7 whistles on medium heat. Mash slightly and serve hot with a side of pickle or thoran.
The intact bran layer makes Matta rice an excellent source of fiber, which aids digestion, promotes gut health, and helps in providing a feeling of fullness.
Compared to polished white rice, Matta rice has a lower glycemic index, meaning it releases sugar into the bloodstream more slowly, making it a favorable option for managing blood sugar levels.
The parboiling process helps the grain absorb nutrients from the bran. It is a good source of magnesium, calcium, and essential B vitamins, which are vital for bone health and metabolism.
One serving of cooked Kerala Matta Rice (approximately 1 cup or 260g) contains about 265 calories. It's a wholesome source of complex carbohydrates and energy.
Yes, it is very healthy. It's a whole grain with the bran intact, making it rich in dietary fiber, magnesium, and B vitamins. Its lower glycemic index compared to white rice makes it a better choice for blood sugar management.
The most common reasons are insufficient soaking time or not using enough water. Ensure you soak the rice for at least 1 hour and use the recommended 1:3 rice-to-water ratio for pressure cooking.
Absolutely. After soaking and draining, add the rice, 4 cups of water, and salt to the Instant Pot. Cook on High Pressure for 20-22 minutes, followed by a full Natural Pressure Release.
While both are whole grains, Matta rice is a unique variety from Kerala that is parboiled. This process helps retain nutrients from the bran in the grain itself, giving it a distinct reddish color, earthy taste, and robust texture.
Yes, it is a crucial and non-negotiable step. Matta rice grains are very dense. Soaking softens them, reduces cooking time significantly, and ensures they cook through evenly for a soft, pleasant texture.