Plain Red Rice (Kerala Matta / Rosematta)
Coarse parboiled red rice native to Kerala (also Karnataka coastal). Higher fiber + minerals than white rice; nuttier flavor. Daily staple in Kerala/Mangalore households. Pairs naturally with avial, theeyal, sambar, fish curry.
Ingredients
- Water — 600 g (plain)
- salt — 2 g (plain)
- Matta Rice (Palakkadan Matta) — 200 g (washed)
Method
- Wash red rice and soak for 30 min (parboiled rice cooks faster after soak).
- Boil with 3x water + salt until tender. Drain excess water through a strainer.
- Serve hot with curry of choice. Traditional Kerala plate uses banana leaf.
Common questions
- How many calories in one plate of Plain Red Rice (Kerala Matta / Rosematta)?
- 173 kcal per plate.
- How much cooking time?
- 45 min — 10 min prep, 35 min cooking.