Rose Matta Rice is also known as Kerala Matta Rice or Palakkadan Matta Rice. It is red parboiled rice grown in Kerala and abundantly used there. The rice is very nutritious and has an earthy flavour. When cooked, the grains increase in size and each grain is separate with a beautiful reddish hue.
- It can be served with all curries and used in place of white rice.
- Kheer and sweet preparations with this rice require longer cooking time, but have a different, delicious taste.
- Vegetable pulav, porridge, kanji can also be prepared with Rose Matta rice.
- The rice can also be prepared by boiling it with a lot of water and then draining the extra water once the rice is soft. This removes the starch. Refresh the rice with a little cold water and serve.
- It is said to have a low to medium Glycemic Index so there is a gentle and steady rise in glucose in the blood, preventing sudden surges or fluctuations.
- It is rich in fibre.
: You can choose from one of the following methods. For best results, wash and soak the rice for 20-30 minutes. For cooking, add 1 and a 1/2 times water to the quantity of rice. - Closed pan
: The mixture of water and rice should be boiled in a heavy bottom pan and then cooked for 10 minutes (covered and on low heat). Turn of the heat and leave it to stand, covered for 5 more minutes.
: Cover the microwave bowl with cling film, pierce and cook at the temperature specified for your microwave model. If using a 650W microwave oven, cook on high for 6 minutes. To reheat in the microwave, set it on high for 3-4 minutes.
It can also be prepared in a pressure cooker with 2 - 2 & ½ times water.