Red Rice
A wholesome and nutty South Indian staple, this perfectly cooked Matta rice (Kerala Red Rice) has a delightful chewy texture and earthy flavor. Rich in fiber and nutrients, it's a healthier alternative to white rice and pairs wonderfully with sambar, curries, and thoran.
For 4 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rice (35 mins)
- b.Place the Matta rice in a large bowl. Rinse it under cool running water 4-5 times, rubbing the grains gently, until the water runs mostly clear.
- c.Add enough fresh water to the rinsed rice to cover it by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 1 hour.
- d.After soaking, drain all the water completely using a fine-mesh sieve.
- 2
Step 2
- a.Pressure Cook the Rice (25 mins)
- b.Transfer the soaked and drained rice into a 2 or 3-liter pressure cooker.
- c.Add 2.5 cups of fresh water, salt, and the optional coconut oil. Give it a single, gentle stir.
- d.Secure the lid of the pressure cooker and place the weight on the vent.
- e.Cook on high heat until you hear the first whistle.
- f.Immediately reduce the heat to the lowest setting and let it simmer for 10-12 minutes.
- g.Turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes. Do not try to quick-release the pressure.
- 3
Step 3
- a.Fluff and Serve (2 mins)
- b.Once the pressure has completely subsided, carefully open the lid.
- c.Let the rice rest for a minute before gently fluffing the grains with a fork.
- d.Serve hot with your favorite South Indian dishes like sambar, avial, or fish curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking is non-negotiable for Matta rice. It softens the tough outer bran layer, ensuring the grains cook evenly and become tender.
- 2The rice-to-water ratio can vary slightly based on the age and brand of the rice. A 1:2.5 ratio is a reliable starting point for pressure cooking.
- 3Allowing the pressure to release naturally is a crucial step. It lets the rice steam perfectly and absorb any residual moisture, resulting in separate, fluffy grains.
- 4For an open pot method, use a 1:4 rice-to-water ratio. Bring to a boil, then cover and simmer on low for 40-50 minutes, or until the grains are tender. Drain any excess water.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Sprinkle a little water before reheating to restore moisture.
Adapt it for your goals.
Flavor Boost
Add a bay leaf or a few whole spices like cloves and cardamom to the pressure cooker along with the rice for a subtly fragrant aroma.
Nutrient BoostNutrient Boost
Cook the rice in vegetable broth or a light coconut milk-water mixture instead of plain water for added flavor and nutrients.
Why this is on our healthy list.
High in Dietary Fiber
The intact bran layer makes red rice an excellent source of fiber, which aids digestion, promotes a feeling of fullness, and helps maintain a healthy gut microbiome.
Rich in Antioxidants
The red color comes from anthocyanins, powerful antioxidants that help protect the body's cells against free radical damage and reduce inflammation.
Supports Bone Health
Red rice is a good source of magnesium and calcium, minerals that are essential for maintaining strong, healthy bones and preventing osteoporosis.
Low Glycemic Index
Compared to polished white rice, red rice has a lower glycemic index, meaning it releases sugar into the bloodstream more slowly, which is beneficial for managing blood sugar levels.
Frequently asked questions
Yes, it is very healthy. Matta rice is a whole grain with its bran layer intact, making it rich in fiber, magnesium, and B vitamins. It has a lower glycemic index compared to white rice, making it a better choice for blood sugar management.