Matta Rice Recipe – Kerala Red Rice Cooking Guide

Last Updated on 2 months by Neha Deshmukh

Matta Rice Recipe – Kerala Red Rice Cooking Guide

Hey everyone! If you’ve ever been to Kerala, you know the magic of Matta Rice. It’s a staple there, and for good reason. It’s got this amazing texture and a slightly nutty flavour that just makes everything taste better. I remember the first time I tried it – I was visiting my aunt in Kochi, and she served it with a simple fish curry. I was hooked! Today, I’m sharing my foolproof method for cooking perfectly fluffy Matta Rice, right in your kitchen.

Why You’ll Love This Recipe

This recipe is all about simplicity. It’s incredibly easy, even if you’ve never cooked Matta Rice before. Plus, it’s a healthy and delicious alternative to white rice. It’s a fantastic base for all your favourite curries, and honestly, it just feels like a warm hug in a bowl.

Ingredients

Here’s what you’ll need:

• 1 cup Matta Rice
• 7 cups Water

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Matta Rice: This is the star of the show! Make sure you’re getting good quality rice – it should be a rich reddish-brown colour.
• Water: Believe it or not, water quality matters! Filtered water is always best, as it doesn’t have any unwanted flavours that could affect the rice.

Matta Rice: Exploring the Varieties & Nutritional Benefits

Matta Rice, also known as Kerala Red Rice, isn’t just one type. You’ll find variations like Koratti, Chitteni, and Mundakan. Each has a slightly different texture and flavour profile. But all Matta Rice is packed with goodness! It’s a great source of fibre, iron, and antioxidants – way more than white rice. It also has a lower glycemic index, which means it releases energy slowly, keeping you feeling fuller for longer.

Water: Quality & Its Impact on Rice Texture

Using the right water is key. As I mentioned, filtered water is ideal. The ratio of water to rice is crucial for achieving the perfect texture. Too little water, and the rice will be hard. Too much, and it’ll be mushy. We’re aiming for fluffy, separate grains!

Step-By-Step Instructions

Okay, let’s get cooking! It’s easier than you think.

1. First, give the Matta Rice a good wash. Rinse it under cold water until the water runs clear. This removes excess starch.
2. Now, soak the rice in water for 30-60 minutes. This helps it cook evenly and become nice and fluffy.
3. Add 1 cup of water to your pressure cooker. Place the drained rice and 7 cups of water in a heatproof bowl inside the cooker. This is important – we’re using the steam method!
4. Seal the pressure cooker and cook on medium flame for 8-10 whistles (about 12-15 minutes).
5. Once cooked, let the pressure release naturally for about 30 minutes. Don’t rush this part!
6. Finally, drain any excess water using a colander before serving. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Fluffiness: Soaking the rice is essential. Don’t skip it!
• Understanding Pressure Cooker Variations: Pressure cookers can vary. If yours tends to release pressure quickly, you might need an extra whistle or two.
• Don’t stir while cooking: Resist the urge to open and stir the rice while it’s pressure cooking. This can disrupt the cooking process.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just make sure any side dishes you serve with it are also vegan-friendly.
• Gluten-Free Confirmation: Matta Rice is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level – Serving with Spicy Curries: Matta Rice is fantastic with spicy curries. The rice’s mild flavour balances the heat beautifully. My personal favourite is with a Kerala Fish Curry!

Festival Adaptations – Onam & Vishu Special

Matta Rice is a must for Onam and Vishu celebrations in Kerala. It’s traditionally served as part of the elaborate sadya (feast). It’s considered auspicious and adds a special touch to the festivities.

Serving Suggestions

Matta Rice is incredibly versatile. Here are a few ideas:

• With any Indian curry – vegetable, chicken, fish, you name it!
• As a side dish with sambar and rasam.
• Simply with a dollop of ghee and a sprinkle of salt.

Storage Instructions

Leftover Matta Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What is Matta Rice and where does it come from? Matta Rice is a short-grain red rice grown primarily in Kerala, India. It’s known for its earthy flavour and robust texture.
• How does Matta Rice differ from white rice in terms of nutrition? Matta Rice is significantly more nutritious than white rice. It’s higher in fibre, iron, and antioxidants.
• Can I cook Matta Rice without a pressure cooker? Yes, you can! But it will take much longer. You’ll need to simmer it on the stovetop for about 45-60 minutes, or until all the water is absorbed.
• What if my Matta Rice is still too sticky after draining? Try rinsing it again with cold water. This will help remove any remaining starch.
• How can I tell when Matta Rice is perfectly cooked? The grains should be tender but still slightly firm, and they should separate easily when you fluff them with a fork.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!