Perfect Matta Rice Recipe – Kerala Red Rice Cooking Guide

Last Updated on 2 months by Neha Deshmukh

Perfect Matta Rice Recipe – Kerala Red Rice Cooking Guide

Hey everyone! If you’ve ever been to Kerala, you know the food is incredible. And a cornerstone of Kerala cuisine? Perfectly cooked Matta rice. It’s more than just a side dish; it’s a taste of home. I remember the first time I tried to make it myself – it took a few tries to get it just right! But trust me, once you nail it, you’ll be hooked. Let’s get cooking!

Why You’ll Love This Recipe

This Matta rice recipe is all about simplicity and flavour. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, Matta rice is packed with nutrients and has a wonderfully earthy flavour and slightly chewy texture that pairs beautifully with everything from spicy curries to simple dal. It’s a comforting, wholesome meal that’s sure to become a favourite.

Ingredients

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

• 1 cup Matta rice (approximately 180g)
• As required Water (about 3-4 cups/720-960ml)
• Optional Salt (to taste)

Ingredient Notes

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

Matta Rice: Understanding the Grain & Its Benefits

Matta rice, also known as Kerala red rice, is a short-grain rice variety grown in Kerala, India. It gets its reddish hue from its antioxidant-rich bran. It’s known for being more nutritious than white rice, with a lower glycemic index and higher fibre content. You can usually find it at Indian grocery stores or online.

Water Quality & Its Impact on Rice Texture

Believe it or not, the water you use matters! Filtered water is best, as tap water can sometimes contain minerals that affect the rice’s texture.

Optional Salt: To Salt or Not To Salt?

Adding a pinch of salt is totally up to you. Some people prefer it, others don’t. I usually add a tiny pinch – it just enhances the flavour slightly.

Step-By-Step Instructions

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

1. First things first, rinse the Matta rice thoroughly under cold water. Keep rinsing until the water runs clear – this removes excess starch and helps prevent the rice from becoming sticky.
2. Now, transfer the rinsed rice to a large pressure cooker (a 7-litre one works great!). Fill it with water up to about 80% capacity. If you’re using salt, add it now.
3. Close the pressure cooker tightly. Place it on low heat. Wait for the first ‘shh’ sound of steam to escape, then immediately turn off the heat. Don’t let it whistle!
4. This is the important part: let the pressure cooker sit undisturbed for 30 minutes. This allows the rice to cook perfectly in the residual heat. Seriously, don’t peek!
5. After 30 minutes, carefully release any remaining pressure. Open the lid and drain the cooked rice in a colander.
6. Finally, rinse the cooked rice under cold water one last time to remove any remaining starch. Gently fluff it with a fork before serving. And that’s it!

Expert Tips

Want to take your Matta rice game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Fluff: Avoiding Sticky Matta Rice

Rinsing is key. Don’t skip it! Also, rinsing the cooked rice one last time helps separate the grains.

Pressure Cooker Selection: Size and Material Considerations

A 7-litre pressure cooker is ideal, but you can adjust the water amount if you’re using a different size. Stainless steel pressure cookers are great because they don’t react with the food.

Understanding Residual Heat: The Key to Perfect Cooking

The 30-minute rest period is crucial. It allows the rice to finish cooking gently without becoming mushy.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Spice it Up: Add a bay leaf or a small piece of cinnamon stick to the pressure cooker for a subtle aromatic flavour. My friend, Priya, always adds a tiny piece of ginger!
• Coconut Milk Magic: Substitute 1 cup of water with 1 cup of coconut milk for a richer, more flavourful rice.

Gluten-Free Confirmation

Yes! Matta rice is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level: Serving with Spicy Curries

Matta rice is fantastic with spicy curries. The slightly nutty flavour of the rice balances the heat beautifully. Think Kerala fish curry, chicken chettinad, or a fiery vegetable korma.

Festival Adaptations: Onam & Vishu Special

Matta rice is a must-have during Onam and Vishu, the major festivals of Kerala. It’s often served as part of the elaborate sadya (feast).

Serving Suggestions

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

• With any Kerala-style curry
• As a side dish with dal and vegetables
• As a base for biryani
• Simply with a dollop of ghee and a sprinkle of black pepper

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

Got questions? I’ve got answers!

What is Matta Rice and where does it come from?

Matta rice is a short-grain red rice variety grown primarily in the Kerala region of India. It’s known for its earthy flavour and nutritional benefits.

How does Matta Rice differ from white rice in terms of nutrition?

Matta rice is more nutritious than white rice. It has a lower glycemic index, higher fibre content, and is rich in antioxidants.

Can I cook Matta Rice without a pressure cooker?

Yes, you can! But it will take longer. You’ll need to simmer the rice in a pot with water for about 45-50 minutes, or until all the water is absorbed.

What if my Matta Rice is still too sticky after rinsing?

You might not have rinsed it enough! Try rinsing it again under cold water. Also, make sure you’re using the correct water-to-rice ratio.

How can I tell if my Matta Rice is perfectly cooked?

The rice should be tender but slightly chewy, with individual grains that are separate and fluffy. It shouldn’t be mushy or sticky.

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