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Kerala Matta Rice – How to Cook It Properly (Pressure Cooker & Pot Method)
What Is Kerala Matta Rice?
Kerala Matta Rice, also known as Palakkadan Matta or Kerala red rice, is a traditional parboiled rice variety from the Palakkad region of Kerala. It has a thick grain, reddish outer layer and firm texture when cooked.
Unlike polished white rice, Matta rice retains its outer bran layer and undergoes a parboiling process before milling. This gives it a dense structure, earthy flavour and longer cooking time.
Types of Red Rice in India
Kerala Matta Rice: Thick, parboiled and traditionally used for Sadya and everyday Kerala meals.
Karnataka Red Rice: Slightly smaller grain, often softer than Matta, used in coastal Karnataka cuisine.
Mapillai Samba (Tamil Nadu): Long-grain red rice with a firmer bite.
Himalayan Red Rice: Softer texture and shorter cooking time compared to Matta.
Variations Within Kerala Matta Rice
Kerala Matta rice itself may appear in slightly different grain thicknesses. Some markets refer to thinner or more intensely parboiled versions as “Vadi” or “Vatti” rice. These are not separate rice species, but variations in grain selection and processing intensity.
What Makes Kerala Matta Rice Special?
The defining characteristic of Kerala Matta rice is its parboiling process. During parboiling, nutrients from the outer layer move into the grain before milling. This results in a firm texture and distinctive colour.
Unlike basmati, which is valued for fluffiness, Matta rice is meant to be structured and substantial. It supports coconut-based gravies and vegetable curries without becoming sticky.
How to Cook Kerala Matta Rice
Step 1: Rinse and Soak
Rinse thoroughly under running water. Soak for at least 30 minutes. Soaking reduces cooking time and improves texture.
Step 2: Pressure Cooker Method
Use a 1:3.5 rice-to-water ratio. Pressure cook for 4–5 whistles on medium heat. Allow natural pressure release before opening.
Step 3: Pot Method
Use a 1:4 water ratio. Bring to a boil, then simmer covered for 35–45 minutes. Drain excess water if necessary once the grains are tender but firm.
Step 4: Rest Before Serving
Allow the rice to rest for 5–10 minutes. Properly cooked Matta rice should remain separate and firm, not sticky or mushy.
Using Matta Rice in Sadya
In traditional Kerala Sadya meals, Matta rice serves as the central base around which multiple vegetable and lentil preparations are arranged. Unlike lighter rice varieties, Matta rice is intentionally firm and substantial, designed to hold coconut-based gravies such as avial, sambar, olan and thoran without collapsing.
During Sadya, the rice is typically served in a measured portion at the centre of a banana leaf. It is first paired with parippu (lentils) and ghee, followed by sambar and other curries in sequence. The dense grain structure ensures the rice remains distinct even when mixed repeatedly with different preparations.
Its texture is not meant to be fluffy or aromatic like basmati. Instead, it provides structural balance to a multi-dish meal, making it especially suited to festive and ceremonial contexts.
Choosing Authentic Kerala Matta Rice
For best results, select properly parboiled varieties. You can explore available options in our Kerala Matta Rice collection.
To compare Matta rice with other Indian rice types such as basmati, Sona Masoori and Ponni, refer to our Indian Rice Guide.
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