Kerala Matta Rice

Kerala matta rice is the rice that most Kerala households grew up on. Short, plump grains with a reddish brown bran layer, parboiled before milling so the nutrients from the husk soak into the grain rather than being lost. You will also see it sold as rosematta rice, palakkadan matta, or puzhungal arisi in Tamil. Ours is unpolished, with no chemical whitening or artificial ageing. If you want a lighter, softer everyday rice instead, our Thooya Malli rice is the gentler option.

Why matta rice

• Parboiling pushes B vitamins and minerals from the bran into the grain before milling
• The intact red bran layer brings fibre, iron and a distinct earthy flavour
• More filling than polished white rice, so portions tend to be smaller
• Slower to digest, which suits people watching blood sugar, with portion control still mattering
• No polishing, no chemical whitening, no artificial ageing agents

Matta sits in the same family as our other unpolished traditional grains like karuppu kavuni rice, where the bran is left on rather than stripped for looks.

How to cook it

Soak for 30 to 45 minutes, then pressure cook with roughly 1:3 rice to water for four to five whistles. It takes longer than white rice and drinks more water, so do not go easy on either. Matta holds its shape well in kanji, and it is the traditional base for Kerala meals with thoran, avial and fish curry. Finish with a spoon of cold pressed coconut oil for the way this rice is actually eaten at home.

If you are rotating grains through the week rather than eating one rice daily, our millet guide is a good companion read.

Sold in fresh 500 g packs. If you want kerala matta rice 1kg, add two packs. For soft idlis and dosas, pair it with our idly rice rather than using matta for batter.