Kerala Matta Rice
Earthy, nutty red rice from the heart of Kerala, with a distinct chewy bite and rustic aroma. Cooked the traditional way in a pot until fluffy but firm, this staple pairs beautifully with fish curry, sambar, or a simple moru curry.
For 4 servings
- prep · ~30 min
Wash and soak the rice.
Rinse the matta rice thoroughly in 2-3 changes of water until the water runs clear. Drain and soak in fresh water for 30 minutes, then drain again.
- boil · ~5 min
Boil the rice.
Bring 4.5 cups of water to a rolling boil in a deep pot. Add the soaked rice and salt. Stir once and let it come back to a boil.
TIPThe water must be boiling before you add the rice to get fluffy, separate grains. - simmer · ~25 min
Simmer until cooked.
Reduce the heat to low. Cover and let it simmer for about 25 minutes until the rice is tender and all the water is absorbed. Do not stir in between.
TIPResist the urge to stir — it breaks the grains. If you see steam escaping steadily from the lid, the heat is right. - rest · ~5 min
Rest the rice off the heat.
Turn off the heat. Keep the pot covered and let it rest undisturbed for 5 minutes. This finishes the steaming process inside the pot.
TIPDon’t skip the resting time — it makes the rice fluffier and easier to separate. - garnish · ~1 min
Fluff with ghee and serve.
Drizzle a teaspoon of ghee over the rice. Gently fluff with a fork to separate the grains. Serve hot.
TIPUse a fork, not a spoon, to fluff — this keeps the grains intact and prevents mushiness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the matta rice for at least 30 minutes to reduce cooking time and achieve a tender yet chewy texture.
- 2Use a heavy-bottomed pot to prevent scorching, as this rice needs steady low heat to absorb water evenly.
- 3Don't skip the 5-minute resting period after cooking — it lets steam redistribute for fluffier grains.
- 4For best results, fluff the rice gently with a fork after adding ghee to keep each grain separate and intact.
- 5If using a pressure cooker, cook with 1:3 rice-to-water ratio for 3 whistles, then let pressure release naturally.
Adapt it for your goals.
Coconut-infused
Replace half the cooking water with thin coconut milk for a subtly sweet, creamy Kerala-style rice that complements spicy fish curries beautifully.
low oilLow-oil
Omit the ghee finishing and instead toss with a teaspoon of toasted sesame oil or coconut oil for a lighter, vegan-friendly version with a nutty finish.
peppery lemongrassPeppery-lemongrass
Add 2 bruised lemongrass stalks and 1 teaspoon of black pepper corns to the boiling water for a fragrant, mildly spicy rice that pairs well with stir-fried vegetables.
Why this is on our healthy list.
Rich in Dietary Fiber
The unpolished bran layer of Kerala matta rice retains significant fiber, which aids digestion and promotes a feeling of fullness.
Good Source of Complex Carbs
This parboiled red rice provides slow-release energy, making it a satisfying staple that helps maintain steady blood sugar levels.
Contains Essential Minerals
Matta rice naturally contains magnesium, iron, and zinc from its intact bran, supporting bone health and immune function.
Low in Fat
With only a teaspoon of ghee added for finishing, this dish is low in total fat and can be easily adjusted to be virtually fat-free.
Frequently asked questions
Mushy rice usually results from too much water or stirring during cooking. Stick to the 1:3 rice-to-water ratio and avoid stirring after the boil.
.webp)
.webp)