Kerala Matta rice, also known as red parboiled rice, rosematta rice, or Kerala red rice, is one of the most distinctive and nutritious rice varieties in South India. If you've grown up in Kerala or eaten at a traditional Kerala restaurant, you'll immediately recognise its reddish-brown colour and pleasantly nutty flavour.
What Makes Matta Rice Different?
Unlike standard white rice, Matta rice retains part of its red bran layer during milling. This gives it its characteristic colour and makes it significantly more nutritious than polished white rice. The parboiling process (partially boiling the paddy before milling) drives nutrients from the bran into the starchy endosperm, making the nutrition more stable even after cooking.
Nutritional Benefits of Kerala Matta Rice
- Higher fibre content than white rice
- Rich in vitamins B1, B2, and B3
- Contains more magnesium, potassium, and zinc
- Lower glycaemic index than white rice — better for blood sugar management
- High in antioxidants from the red bran layer
How to Cook Kerala Matta Rice
Matta rice requires more water and a longer cooking time than white rice due to its semi-milled nature.
Method:
1. Rinse thoroughly until water runs clear
2. Soak for 30 minutes (optional but recommended)
3. Use a ratio of 1:3 (rice to water)
4. Bring to a boil, reduce heat, cover and simmer for 25–30 minutes
5. Rest for 5 minutes before serving
For a traditional Kerala meal, serve Matta rice with sambar, fish curry, thorans (stir-fried vegetables), and pickles.
Where to Buy Matta Rice in the UK
Matta rice is hard to find in mainstream UK supermarkets. At MalluSpices, we stock premium Kerala Matta rice in 1 kg, 2 kg, and 5 kg packs, delivered to your door anywhere in the UK from our Essex warehouse.