If you’ve ever eaten a traditional Kerala meal such as this Kerala lamb curry or prawn curry, you’ve probably enjoyed it with Matta rice. Known for its distinct reddish-brown colour, slightly nutty flavour, and satisfying chew, Matta rice (also called Kerala red rice or Palakkadan Matta) is more than just a grain — it’s part of what makes Keralan meals so good. Following is everything you need to know to get your matta rice just right.
What Is Matta Rice? A Heathy Choice
Matta rice (Palakkadan Matta or Kerala red rice) is a traditional rice variety native to the southern Indian state of Kerala. It’s an unpolished or partially polished parboiled rice, meaning that the bran and husk layers remain partly intact. This gives it a reddish-brown hue and a distinctive earthy flavour.
Because it’s parboiled before milling, Matta rice retains more nutrients, fibre, and minerals than most white rice varieties. Its chewy texture and nutty aroma make it ideal for soaking up rich curries, from fiery fish moilee to coconut-based vegetable vegetable curries like this broccoli curry.
Unlike polished white rice, Matta rice requires more water and a longer cooking time. But once you get it right, the payoff is a deeply satisfying, wholesome, and aromatic grain that complements almost any South Indian meal as well as any North Indian recipe though nowhere near as common.
Health Benefits of Matta Rice
Matta rice isn’t just tasty — it’s also packed with nutrition. Here’s why it’s a healthier choice than white rice and why I usually serve it instead of white rice:
- High in fibre – Helps improve digestion and maintain steady blood sugar levels.
- Rich in iron and magnesium – Supports red blood cell production and heart health.
- Lower glycaemic index – Keeps you full longer and prevents sugar spikes.
- Whole grain goodness – Retains nutrients lost in polished rice varieties.
- Source of B vitamins – Boosts energy metabolism and brain function.
If you’re looking for a wholesome, slow-energy-releasing carbohydrate to pair with curries, Matta rice is an excellent choice.
Ingredients
To make matta rice, you only need two ingredients, Matta rice and water. That said, there is no reason why you can't add a little salt, butter or whole spices to the boiling water if you like. Whole spices like cinnamon, black peppercorns, cardamom pods and India bay leaves all go nicely.
See recipe card for quantities.
- Matta Rice
- Water
- Salt (optional)
Step by step photos
The boiling method of cooking Matta rice is so easy. Following are my step by step photos to show you how to get the job done.
- Step 1: Was the dark red starch off the Matta rice grains in several changes of water. This is an essential step so that the rice turns fluffy and not sticky when cooked.
- Step 2: Place the washed Matta rice in a bowl and cover with fresh water to soak for at least 30 minutes or two hours. You can also soak it longer if you like. The longer the soaking time, the faster the Matta rice will cook.
- Step 3: Strain the rice. Another couple of rinses may not be necessary but certainly won’t hurt.
- Step 4: Bring a large pot of water to a boil and add the rice. Then lower the heat and let the rice gently simmer in the water for about 50 minutes or until cooked through.
- Step 5: The rice should plump up when cooked. You can test the doneness of the rice by trying it or smashing it between two fingers.
- Step 6: Strain and the rinse the rice with water. Leave to drip for 10 to 15 minutes.
- Step 7: Enjoy with your favourite curries or pickles. This rice is a healthy and delicious substitute for Basmati rice.
Are there other ways to cook this rice?
Yes. I find the boiling/simmering method photographed above the most convenient for my lifestyle. That said, you can also use a slow cooker or steamer, the traditional Keralan way to cook Matta. You will find these cooking methods in the recipe card at the bottom of the page.
Useful Equipment for Cooking Matta Rice
To get consistent results, the right tools make a difference:
- Heavy-bottomed pot – Prevents scorching during the boiling method.
- Colander or fine-mesh strainer – For draining excess water easily.
- Slow cooker or electric rice cooker – For convenient, hands-off cooking.
- Measuring cups – Ensures the right water-to-rice ratio.
- Wooden spatula – Gentle on the grains while stirring.
Storing and Reheating
Matta rice stores and reheats quite well.
Refrigeration:
Cool completely before refrigerating. Store in an airtight container for up to 3–4 days.
Freezing:
Portion the cooked rice into freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: Sprinkle a few tablespoons of water over the rice, cover, and warm on low for 5–7 minutes.
- Microwave: Cover with a damp paper towel and heat in short bursts, stirring occasionally.
- Steam Reheat: Place the rice in a steamer for 5–8 minutes. In my opinion, this is the best method for restoring texture.
Avoid reheating more than once and always ensure it’s piping hot before serving.
Top Tip
Simmer, don’t rush: High heat makes the grains split or become sticky. Slow simmering keeps texture intact.
FAQ
Because it’s unpolished and parboiled, Matta rice has a dense outer layer that takes more time to soften. Soaking beforehand helps reduce cooking time significantly.
Yes, though not all rice cookers have a setting long enough. Use the brown rice setting if available and add slightly more water than usual (1:4 ratio).
Overcooking, not rinsing enough, or using too little water can cause stickiness. Use a large pot and drain any excess water to avoid this.
Yes. Like all rice varieties, Matta rice is naturally gluten-free, making it suitable for celiac and gluten-sensitive diets.
Yes. It has a nutty, earthy flavour with a chewy bite, very different from soft white rice. Once you acquire the taste, it’s addictive!
Related
I have a lot of nice rice recipes for you to try. Here are some of the most popular.
Pairing
You might like to try Matta rice with one of these popular curries.
Have you tried this Matta rice recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.
Matta Rice
Matta rice is a healthy rice and the perfect accompaniment for most curries. It has a delcious nutty flavour that so many people love. You should give Matta rice a try when you make your next curry. In this recipe, you use the popular boiling/steaming method to cook the rice. Please see the notes for steaming and slow cooking versions.
Ingredients
- 2 cups ( 385g) Matta rice
- Water to cover
Instructions
- Was the dark red starch off the Matta rice grains in several changes of water. This is an essential step so that the rice turns fluffy and not sticky when cooked.
- Place the washed Matta rice in a bowl and cover with fresh water to soak for at least 30 minutes or two hours. You can also soak it longer if you like. The longer the soaking time, the faster the Matta rice will cook.
- Strain the rice. Another couple of rinses may not be necessary but certainly won’t hurt.
- Bring a large pot of water to a boil and add the rice. Let the rice cook in the water for about 50 minutes or until cooked through.
- The rice should plump up when cooked. You can test the doneness of the rice by trying it or smashing it between two fingers.
- Strain and the rinse the rice with water. Leave to drip for 10 to 15 minutes.
Notes
OTHER POPULAR WAYS TO COOK MATTA RICE
Steaming Matta Rice (Traditional Kerala Method)
If you want to make Matta rice the authentic way, steamingis how it’s done in Kerala kitchens. It takes a bit longer but rewards you with beautifully fluffy, nutrient-rich grains. The steaming method retains more nutrients and gives a slightly drier texture, ideal for serving with coconut-based side dishes or spicy fish gravies.
CookingTime: 60–70 minutes
Ratio: 1cup Matta rice to 3 cups water
Equipment:Idli steamer, traditional puttu kutti or a wide-bottomed steamer pot
Instructions
- Rinse and soak the rice for at least 1 hour.
- Add the soaked rice to a steamer pot or idli cooker, using a perforated insert if available.
- Pour 3 cups of water into the base (below the steaming level).
- Steam the rice over for about 45–60 minutes.
- Stir once halfway through to ensure even cooking.
- Once done, check a few grains. They should be soft yet slightly al dente.
- Turn off the heat and let it rest, covered for 10 minutes before fluffing with a fork.
Cooking Matta Rice in a Slow Cooker
If you prefer a hands-free approach, the slow cooker method is unbeatable. It requires no supervision and guarantees evenly cooked, tender rice. This method gives soft, evenly cooked rice that’s easy to prepare in large quantities and perfect for family dinners or weekly meal prep.
CookingTime: 3–4 hours on HIGH or 5–6 hours on LOW
Ratio: 1cup rice to 3½ cups water
Instructions:
1. Rinse and soak the rice for at least 1 hour.
2. Drain and add the rice to your slow cooker pot.
3. Pour in 3½ cups of water.
4. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours.
5. Stir once halfway through cooking if possible.
6. When done, fluff with a fork and keep warm until serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 103Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 3mgCarbohydrates: 22gFiber: 0gSugar: 0gProtein: 2g
Leave a Reply