HOW TO COOK KERALA MATTA RICE
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HOW TO COOK KERALA
MATTA RICE
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How to Cook Kerala Matta Rice: A Foolproof Guide to Perfectly Cooked Palakkadan Matta Rice
Kerala Matta Rice popularly
known as Rose Matta Rice, Palakkadan Matta Rice, Kerala Red Rice or
Red Par-boiled Rice is an indigenous variety of rice grown in
Palakkad District of Kerala in South India. It is colloquially called
Kuthari or Chembavu Ari. It is a rich unpolished rice.
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| HOW TO COOK KERALA MATTA RICE |
The speciality of this rice
is that -
- It has a low glycaemic score.
- It is rich in dietary fibre and has only small amounts of fatty acids.
- Likewise, it has Magnesium, Iron, Calcium, vitamin A, Vitamins B1 and B3.
It is popular in Kerala
Cuisine due to its rich and unique taste. And in fact, this rice is
the staple food of Keralites. It is an unavoidable accompaniment for
Sadhyas (Banquet). The robust earthy flavour of this Kerala Matta
Rice makes it suitable with Spicy Fish Curries, Subtly flavoured Mor
Koottaan (Yogurt Curry) or with any other vegetarian or
Non-vegetarian curries and side dishes. It is also suitable for making Rice Porridges(Kanji/Congee). Kerala Matta Rice is a must serve in a Sadhya(Kerala Banquet). Apart from being eaten as a main meal, it is also used on a regular basis for preparing batters for Idiyappam, Appam, Puttu, Idli, Dosa & Snacks like Murukku, Kondattams etc., It is also used in preparing Naadan Palaharams(local delicacies) like Achappam, Kuzhalappam, Unniyappam, Elayada, Kozhukatta, Pesaha Appam, Neyappam etc., & Desserts like Payasams especially Paal Payasam prepared with Unakkalari/Matta Rice is a famous Dessert of Kerala. This variety of Rice is also popular in Sri Lanka.
Cooking
rice can be a child's play if done perfectly. With various types of
rice varieties, Rice Water Ratio, cooking time, Starch level... makes
it complicated for beginners. Unless otherwise, you have mastered the
chore, even this simple task can end up in a disaster.
What's a deal cooking a Kerala Matta Rice? Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
What's a deal cooking a Kerala Matta Rice? Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
Everybody has their unique,
comfortable and foolproof way of cooking rice. And I found it easy to
cook this Kerala Matta Rice in a Pressure Cooker. Though it is the
quickest way to cook Kerala Matta Rice. The number of whistles needed to
cook specific rice depends wholly on the size of the grain. The fatter
the rice grain, the starchier it is. It needs more water and whistles
to cook. The only problem I encountered is the starch spilling out
all over my Stove, cooker lids and on counter tops. Once the rice is
cooked and the steam is released, you have to boil it once again with
fresh water, and then drain off the excess water to get rid of the
excess starch.
Cooking Kerala Matta Rice normally
in a saucepan take at least 45 minutes to 1 Hour (depending on the
quality of the rice) and it's one of the comfortable method as we can
monitor it periodically. But the only problem, I faced with it, was
draining the excess starch traditionally. I simply used to drain them
over a colander. Also cooking time is comparatively high, and the pressure cooker method is fuel friendly. Soaking also reduces the cooking time.
FOR PERFECTLY COOKED KERALA ROSE MATTA RICE
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| HOW TO COOK KERALA MATTA RICE |
METHOD:
- The secret of perfectly cooked Kerala Rose Matta Rice is getting the right ratio of water to rice. Normally it calls for 31/2- 5 Cups of Water for every 1 cup of Rice (1:31/2 - 5 Cups Rice: Water Ratio). If you need a softer rice, add a bit more of water.
- As it is one of the starchiest rice, rinse it 4–5 times moving your fingers through the rice every time you wash them or until the water runs clear.
- Drain the water.
- Can also soak this rice for 20–30 minutes for softer rice.
In a Sauce Pan
(Rice Water Ratio 1: 31/2 - 5 Cups)
- Wash the rice at least for 4 -5 times or until the water runs clear.
- Soak the Kerala Matta Rice for 30–45 Minutes.
- Boil water in a large saucepan big enough to hold the rice and water.
- Allow the water to boil.
- When the water starts to boil, slowly add the rice to it (For 1 cup rice, I use just nearly 31/2 - 5 cups of water).
- Keeping the saucepan uncovered and bring the rice to a boil.
- Once the water begins to boil, lower the flame.
- Cover the pot and cook the rice on a low flame for about 35–45 minutes.
- Adjust the Water as required.
- Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
- Pour about 2–3 Cups of extra water into the pan and boil it again.
- Drain the excess water traditionally or by pouring it into a colander.
- Fluff up the Kerala Matta Rice before serving.
In a Pressure Cooker
Method 1:(Rice Water Ratio 1: 5–6 Cups)
- Wash the rice at least for 4 -5 times or until the water runs clear.
- Soak the Kerala Matta Rice for 30–45 Minutes.
- Boil water in a pressure cooker.
- When the water starts to boil, slowly add the rice to it (For 1 cup of rice, I use 5–6 cups of water).
- Keeping the pressure cooker uncovered, bring the rice to boil.
- Once the water boils, cover the Pressure Cooker with the lid and the Vent Weight.
- Begin cooking under pressure over high heat for 2–3 whistles
- Then lower the flame and cook for 2-3 more whistles.
- Switch off the flame and wait for the pressure to release.
- Once the rice is cooked, pour another 2–3 Cups of extra Water into the pressure cooker and boil it again with lids open.
- Drain the excess water traditionally or by pouring it into a colander.
- Fluff up the Kerala Matta Rice before serving.*Adding more water to the cooked rice and boiling it once again and then draining the remaining water removes the extra starch from the Kerala Matta Rice.
Foolproof tried & tested method - In a Pressure Cooker
Method 2:(Rice Water Ratio 1: 7–8 Cups)
*This
is an updated version of cooking Kerala Rose Matta Rice which I have
perfected through tried & tested method. In this method
you don't have to pour in extra water and boil it again and then
drain the cooked rice. The problem of starch spilling out
all over my Stove, cooker lids and on Countertops is also resolved in this method.
- Wash the rice at least for 4 -5 times or until the water runs clear.
- Soak the Kerala Matta Rice for 30–45 Minutes.
- Boil water in a pressure cooker. When the water starts to boil, slowly add the rice to it (For 1 Cup of Rice, I use 7–8 cups of water).
- Keeping the pressure cooker uncovered, bring the rice to boil.
- Once the water boils, cover the Pressure Cooker with the lid and the Vent Weight.
- Begin cooking under pressure over high heat for 2–3 whistles
- Then lower the flame and cook for another 2–3 whistles.
- Switch off the flame and wait for the pressure to release.
- Drain the excess water traditionally or by pouring it into a colander.
- Fluff up the Kerala Matta Rice before serving.
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| HOW TO COOK KERALA MATTA RICE |
For
more recipes from GODS
OWN COUNTRY - KERALA click here...
NOTES :
- The amount of water can vary depending on the rice. Thin Grain needs less water compared to the Fat Grain.
- Cooking Kerala Rose Matta rice in a pressure cooker is a bit tricky. If you get the knack, then it's really easy. Adjust the water until you get a perfectly cooked rice.
- Few trial and errors don't matter in the long run.
- While cooking Kerala Matta Rice in a Saucepan, adjust the water as required.
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There are two ways of releasing the pressure.
TRIVIA - A SMALL NOTE:
The pressure cooker needs enough space for steam to build pressure, so never fill it up more than halfway.There are two ways of releasing the pressure.
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Firstly you can let the pressure drop naturally which means that the
rice continues to cook as the pressure drops.(1/4 of the cooking is done during this period of time) So it is advisable to wait and open the lid for perfectly cooked Kerala Rose Matta Rice.
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If you want the pressure to drop quickly, place the pan under the
cold tap. If you are in a hurry, this method can be useful. Make sure to cook for an extra 2 whistles (in addition to the mentioned cooking time) on a low flame if you are planning to do so.
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