Matta Rice
A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.
For 4 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Rinse and Soak the Rice
- b.Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
- c.Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
- d.After soaking, drain the water completely using a colander.
- 2
Step 2
- a.Pressure Cook the Rice
- b.Transfer the drained rice to a 3-liter or larger pressure cooker.
- c.Add 4 cups of fresh water and the optional salt. Stir once.
- d.Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
- e.After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
- f.Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
- 3
Step 3
- a.Fluff and Serve
- b.Once the pressure has completely subsided, carefully open the cooker lid.
- c.The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
- d.Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking is crucial for Matta rice as it's a hard grain. Do not skip this step, as it ensures even cooking and a tender texture.
- 2The water-to-rice ratio is key. For pressure cooking, a 1:2.5 or 1:3 ratio (rice to water) generally works best. Adjust slightly based on the age and brand of your rice.
- 3Always allow for natural pressure release (NPR). A forced or quick release will result in hard, undercooked rice grains.
- 4For an open pot method, use 1 cup of soaked rice with 5-6 cups of water. Bring to a boil, then reduce heat and simmer covered for 45-60 minutes, or until tender. Drain any excess water.
- 5Store leftover cooked rice in an airtight container in the refrigerator for up to 3 days.
- 6The reddish-brown bran layer (pericarp) of Matta rice is where most of its nutrients are stored, so avoid over-washing.
Adapt it for your goals.
Flavor Enhancement
For a subtle aroma, you can add 1-2 cloves or a small piece of cinnamon stick to the water while cooking the rice.
Coconut FlavorCoconut Flavor
Replace 1 cup of water with 1 cup of thin coconut milk to give the rice a rich, coastal flavor that pairs well with seafood curries.
Why this is on our healthy list.
Rich in Dietary Fiber
The high fiber content in Matta rice aids in digestion, promotes bowel regularity, and helps you feel full for longer, which can assist in weight management.
Good Source of Magnesium
Magnesium is vital for hundreds of biochemical reactions in the body, including nerve transmission, muscle contraction, and maintaining a healthy heart rhythm. Matta rice is an excellent source of this essential mineral.
Lower Glycemic Index
Compared to polished white rice, Matta rice has a lower glycemic index, meaning it releases sugar into the bloodstream more slowly. This makes it a more suitable choice for individuals managing blood sugar levels.
Frequently asked questions
Yes, Matta rice is very healthy. It is a whole grain rich in dietary fiber, magnesium, and vitamins B1 and B6. Its bran layer is packed with nutrients, and it has a lower glycemic index compared to white polished rice, making it a better option for blood sugar management.