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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
Prepare the Rice (35 mins)
Pressure Cook the Rice (25 mins)
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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.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 53.77 calories per serving with 0.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Fluff and Serve (2 mins)
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.
Cook the rice in vegetable broth or a light coconut milk-water mixture instead of plain water for added flavor and nutrients.
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.
The red color comes from anthocyanins, powerful antioxidants that help protect the body's cells against free radical damage and reduce inflammation.
Red rice is a good source of magnesium and calcium, minerals that are essential for maintaining strong, healthy bones and preventing osteoporosis.
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.
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.
One serving of cooked Red Rice (approximately 1 cup or 150g) contains around 180-200 calories, primarily from complex carbohydrates and fiber.
This usually happens due to insufficient soaking time or not enough water. Ensure you soak the rice for at least 30 minutes and use the recommended water ratio. The age of the rice can also affect cooking time; older rice may need more water and a longer cooking time.
Absolutely. Use a heavy-bottomed pot with a tight-fitting lid. For 1 cup of soaked rice, use 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes until tender. Drain any excess water at the end.
Both are whole grains. Red rice gets its color from an antioxidant called anthocyanin, which is not present in brown rice. Red rice often has a nuttier, earthier flavor and a firmer, chewier texture compared to most varieties of brown rice.