Kerala Matta Rice Boiled

Kerala Matta Rice Boiled

Tamil: கேரள மாட்டா அரிசி (Kerala Matta Arisi) | Telugu: కేరళ మట్టా బియ్యం (Kerala Matta Biyyam) | Malayalam: കേരള മട്ട അരി (Kerala Matta Ari) | Kannadam: ಕೇರಳ ಮಟ್ಟ ಅಕ್ಕಿ (Kerala Matta Akki) | Hindi: केरल मट्टा चावल (Kerala Matta Chawal)

Kerala Matta Rice Boiled,also known as Rosematta Rice or Palakkadan Matta Rice, is a traditional parboiled rice variety from the land of Kerala, India. One of the well-known variety is sona masoori rice, distinguished by it reddish brown color husk and earthy smell, this is a traditional south-indian variety which has been served for centuries. That brown hue (which isn't actually the result of refining) is due to the bran layer that occurs naturally in rice grains, and remains through parboiling too.

It is known for its unique flavor, crunchy texture and of course the highly beneficial nutritional profile. Given those slightly larger and coarser grains, this is a nourishing meal that goes well with anything from Kerala's sambar and its signature avial to just about any other curry, stew or stir-fry you care to name. The cooked Kerala Matta Rice becomes fluffy and gives a chewy bit, at the same time is a tasty base for vegetarian as well as non-vegetarian recipes.

Nutritional Benefits

Kerala Matta Rice is a source of natural fiber, magnesium and vitamins, with significantly more nutrients than polished varieties as it is minimally processed. Mangosteen also provides fiber for proper digestive balance, and magnesium for optimal health. Since it is a slow-digesting carbohydrate, this provides you with energy release over time and the perfect option for balanced meals.

Naturally Gluten-Free

Gluten-Free: This rice is naturally gluten free and is great for adhering to a gluten-free diet. In moderation, they make a nice addition to any diet.

Traditional Culinary Uses

Kerala Matta rice can be used in many South Indian recipies as it easily blend with any taste like spices, sauces and soups etc.

• Kerala Sambar Sadya _ This is served as the main rice item during a traditional flavor of Onam feasts.
• Matta Rice and Fish Curry Classic Kerala coastal communion
• Matta Puttu- cylindrical steamed rice cake made with coarsely ground matta rice
• Coconut Matta Rice– Slightly cooked rice with coconut & curry leaves for an aromatic side dish.

Cooking Tips

Kerala Matta Rice needs a little more time to cook than white rice. It will be best if you wet the rice and let it soak for 30 minutes before boiling in hot water until mushy. The excess preparation intensifies its characteristic fragrancies and taste.

Storage Guidelines

Keep in airtight container on the shelf, away from heat and direct sunlight. Store in cool,dry place away from direct sunlight.

A Taste of Kerala’s Heritage

Kerala Matta Rice is not simply a primary grain but also heritage of Kerala. Its unique taste, the retention of its nutrients and methods with which it is prepared traditionally have made Basmati a hot favorite in Indian kitchens and also among health conscious food enthusiasts all over the world.

Note:

This product is a natural food grain and not intended to treat, cure, or prevent any disease. Please consult a nutritionist for personalized dietary advice.