Kerala Matta Rice Recipe – Perfect Red Rice for Sambar & Curries

Last Updated on 2 months by Neha Deshmukh

Kerala Matta Rice Recipe – Perfect Red Rice for Sambar & Curries

Hey everyone! If you’ve ever been to Kerala, you know a meal isn’t complete without a generous serving of Matta rice. It’s just…different. That earthy aroma, the slightly chewy texture – it’s comfort food at its finest. I remember the first time I tried to make it at home, it didn’t quite turn out right! But after a little practice (and a lot of help from my Ammamma), I’ve perfected a method that consistently delivers fluffy, flavorful Matta rice. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala Matta rice recipe is a game-changer. It’s surprisingly easy, even if you’ve never cooked this type of rice before. Plus, it’s incredibly versatile. It pairs beautifully with everything from a simple sambar to a rich, spicy fish curry. You’ll love how this red rice adds a lovely nutty flavour and satisfying texture to your meals.

Ingredients

Here’s what you’ll need to make this delicious Kerala Matta rice:

• ½ cup Kerala Matta rice / Kerala red rice
• 2.5 to 3 cups water

Ingredient Notes

Let’s talk about these ingredients for a sec, because getting them right makes all the difference!

Kerala Matta Rice / Kerala Red Rice: Origin & Characteristics

Kerala Matta rice, also known as Kerala red rice, is a short-grain rice variety grown in the Palakkad and Wayanad districts of Kerala. It gets its reddish-brown colour from its antioxidant-rich bran. It’s known for its earthy flavour and slightly chewy texture, and it’s a staple in Kerala cuisine. You can usually find it at Indian grocery stores, or online.

Water: Quality & Impact on Texture

Believe it or not, the water you use matters! Filtered water is best, as it won’t interfere with the rice’s natural flavour. The amount of water is crucial for achieving the perfect texture – too little and the rice will be hard, too much and it’ll be mushy. We’ll aim for that sweet spot!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to cook perfect Kerala Matta rice:

1. Wash the rice: Start by washing the ½ cup of Kerala Matta rice thoroughly 2-3 times until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
2. Soak the rice: Now, transfer the washed rice to a bowl and soak it in water for 2-4 hours (or even overnight!). You’ll notice the grains turn pale white as they absorb the water. This step is key for achieving that soft, fluffy texture.
3. Pressure cook: Drain the soaked water and transfer the rice to your pressure cooker. Add 2.5 to 3 cups of fresh water.
4. Cook it up: Close the cooker lid and cook on high heat until you hear the first whistle. Then, reduce the flame to low and cook for 5 whistles (about 15-20 minutes).
5. Natural release: Once the cooking time is up, don’t rush it! Allow the pressure to release naturally before opening the cooker. This prevents the rice from becoming crushed.
6. Fluff and serve: Carefully open the cooker and strain any excess water using a colander. Gently fluff the rice with a fork and serve hot!

Expert Tips

Want to take your Kerala Matta rice to the next level? Here are a few tips I’ve learned along the way:

Soaking Time & Rice Quality

The longer you soak the rice, the better the texture will be. Older rice might need a longer soaking time (up to overnight) to rehydrate properly.

Pressure Cooking & Grain Separation

Make sure your pressure cooker is functioning correctly. A faulty cooker can lead to unevenly cooked rice.

Achieving the Perfect Fluffiness

Don’t overcook the rice! The natural pressure release is crucial for preventing it from becoming mushy. Gently fluffing with a fork separates the grains and creates that perfect fluffy texture.

Variations

Want to switch things up? Here are a few fun variations to try:

Soaking Methods (Quick Soak vs. Overnight)

Short on time? You can do a quick soak by covering the rice with hot water for 30 minutes. But for the best results, overnight soaking is the way to go.

Spice Level: Adding Aromatics to the Cooking Water

My friend’s grandmother always adds a pinch of turmeric and a cardamom pod to the cooking water for a subtle aromatic flavour. Feel free to experiment!

Festival Adaptations: Onam & Vishu Special

During Onam and Vishu, some families add a teaspoon of coconut oil to the cooking water for extra richness.

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

Kerala Matta rice is naturally gluten-free.

Serving Suggestions

Kerala Matta rice is incredibly versatile. Here are a few of my favourite ways to serve it:

• Sambar: A classic pairing!
• Theeyal: A tangy and spicy coconut-based curry.
• Non-vegetarian curries: Fish, chicken, or mutton curries all go beautifully with Matta rice.
• Rasam: A light and flavorful tomato-based soup.
• Papadum: Crispy lentil wafers for a satisfying crunch.

Storage Instructions

Leftover Kerala 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

Got questions? I’ve got answers!

What is the difference between Kerala Matta rice and white rice?

Kerala Matta rice is a short-grain red rice with an earthy flavour and slightly chewy texture. White rice is typically long-grain and has a milder flavour. Matta rice is also more nutritious, thanks to its antioxidant-rich bran.

Can I cook Kerala Matta rice without a pressure cooker?

Yes, you can! But it will take longer. You’ll need to cook it in a pot on the stovetop for about 45-60 minutes, or until the water is absorbed and the rice is tender.

How do I know if the rice is cooked perfectly?

The rice should be tender but still have a slight bite to it. It shouldn’t be mushy or sticky.

What are some traditional side dishes to serve with Kerala Matta rice?

Sambar, theeyal, rasam, and various fish and meat curries are all traditional accompaniments.

Can leftover Kerala Matta rice be used for fried rice or other dishes?

Absolutely! Leftover Matta rice is perfect for making fried rice, lemon rice, or even rice pancakes.