Kerala Matta Rice
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)
- Measure 1.5 cups of Matta rice into a large bowl.
- Rinse the rice under cool running water, rubbing the grains gently with your fingers. Repeat this process 4-5 times. The water will have a reddish-brown tint and won't become perfectly clear; this is normal due to the bran.
- After the final rinse, cover the rice with plenty of fresh water (at least 3 inches above the rice).
- Let the rice soak for a minimum of 1 hour. For the best, softest texture, soak for 2-4 hours. Do not skip this step.
Pressure Cook the Rice
- Drain the soaking water completely from the rice.
- Transfer the soaked and drained rice to a 3-liter or larger pressure cooker.
- Add 4.5 cups of fresh water and 0.5 tsp of salt (if using). Give it a quick stir.
- Secure the lid of the pressure cooker and place the weight on the vent.
- Cook on high heat. After the first whistle, reduce the heat to low and let it cook for 10-12 minutes.
- Turn off the heat and allow the pressure to release naturally. This will take about 15-20 minutes. Do not try to quick-release the pressure.
Rest and Serve
- Once the pressure has completely subsided, carefully open the cooker.
- You may see a small amount of water on top, which is normal. Gently fluff the rice with a fork to separate the grains.
- Let the rice rest in the cooker with the lid partially open for 5-10 minutes. It will absorb any remaining moisture and become perfect.
- Serve the hot, fluffy Matta rice with your favorite Kerala curries like Sambar, Avial, or Moru 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 ensures the grains cook evenly and become soft and palatable.
- 2The water-to-rice ratio is key. For pressure cooking, a 1:3 ratio (1 cup rice to 3 cups water) works well. For open pot cooking, you will need more water (around 1:4 or 1:5).
- 3Always allow for natural pressure release. This final stage of steam cooking is essential for the rice to become tender.
- 4For an even richer flavor, you can add 1 teaspoon of coconut oil to the water before pressure cooking.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Sprinkle a little water before reheating.
Adapt it for your goals.
Open Pot Method
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.
Matta Rice Kanji (Gruel)Matta Rice Kanji (Gruel)
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.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Lower Glycemic Index
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.
Nutrient Powerhouse
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.
Frequently asked questions
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.