How to Cook Kerala Matta Rice - Mastering the Art of Tradition
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"Steaming Kerala Matta Rice on Banana Leaf – A Taste of Tradition"
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"Perfect Kerala Matta Rice Recipe: Your Foolproof Guide to Cooking Palakkadan Matta Rice"
Welcome to the ultimate guide for cooking perfect Kerala Matta Rice! Known as Rose Matta Rice or 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. Not only that, but it boasts rich flavour and numerous health benefits. Join me as we explore the secrets to mastering this staple of Kerala cuisine.
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| "Traditional Kerala Matta Rice - Ready for Cooking" |
Kerala Matta Rice, also known as Rose Matta Rice, is cherished for its low glycemic score and abundance of dietary fibre. Packed with essential nutrients like magnesium, iron, and vitamins, it's no wonder this rice is a favourite among Keralites. From traditional Sadhya (Kerala Banquet) to everyday meals and festive delicacies, Kerala Matta Rice reigns supreme in the culinary world of Kerala.
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| "Kerala Sadhya with Steaming & Perfectly cooked Kerala Matta Rice" |
This versatile grain is not limited to being a main course delight. Its adaptability shines through in various culinary applications, such as:
- Rice Porridges: Kerala Matta Rice lends its hearty texture to comforting rice porridges, known locally as Kanji/Congee.
- Batters for Delicacies: From the traditional Idiyappam, Appam, Puttu, to the beloved Idli, Dosa, and an array of snacks like Murukku, and Kondattams, Kerala Matta Rice forms the foundation of delectable batters.
- Naadan Palaharams: Embrace the essence of local delicacies with dishes like Achappam, Kuzhalappam,
Unniyappam,
Elayada,
Kozhukatta,
Pesaha Appam,
and Neyappam, all enriched by the distinctive flavour of Kerala Matta Rice.
- Desserts: Indulge your sweet tooth with decadent desserts like Payasams especially Paal Payasam, Ney Payasam, Aravana Payasam prepared using Unakkalari or Matta Rice standing as a quintessential favourite among Kerala's dessert offerings.
- Its robust and earthy flavour, pairs well with spicy fish curries, yogurt curry, and various vegetarian and non-vegetarian dishes.
Explore a wonderful collection of recipes from God's Own Country - Kerala, here...
Cooking rice can be a breeze with the right technique. Unlock the secrets to perfectly cooked Kerala Matta Rice with this comprehensive guide. Explore traditional techniques passed down through generations, the stovetop method or the convenience of a pressure cooker, alongside modern innovations like the Instant Pot method and thermal pot cooking, ensuring flawless results every time. I've got you covered with foolproof instructions for perfectly cooked Kerala Matta Rice every time.
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| Steaming Hot Kerala Matta Rice |
* This post has been updated to include the latest tips and new cooking techniques for mastering Kerala Rose Matta Rice. Follow the detailed guide to master the art of cooking Kerala Matta Rice to perfection—every grain beautifully separated and deliciously fluffy.
Cuisine - Kerala, India
Course - Main
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 5–10 Minutes
Soaking Time - 20-30 Minutes
Cooking Time - 45 Minutes - 1 Hour
"Perfectly Cooking Kerala Rose Matta Rice: Expert Tips for Traditional and Modern Cooking Methods"
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| "Traditional Kerala Matta Rice - Ready for Cooking" |
Unlocking the Perfectly Cooked Kerala Rose Matta Rice: The Handy Secret
"Foolproof tried & tested methods"
The key to achieving perfectly cooked Kerala Rose Matta Rice lies in mastering the water-to-rice ratio. While conventional wisdom suggests using 3½ - 5 cups of water for every 1 cup of rice, my years of experience have led me to a self-revelation: the magic lies in using 8 cups of water for 1 cup of rice.
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| Steaming Hot Kerala Matta Rice |
You might find this water quantity surprising, but trust me, it's the secret tip to achieving impeccable results. With this amount of water, though seemingly excessive, there's no need to fret. Because in all the cooking methods detailed below, we're going to drain out the excess water, ensuring that the rice is perfectly cooked and fluffy.
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| Drained Kerala Matta Rice |
Ingredients:
Kerala Rose Matta Rice - 1 CupWater - 8 Cups
Method:
Sauce Pan Method: (Rice Water Ratio 1: 8 Cups)
- 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 rice to it.
- Keeping the saucepan uncovered, 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.
- Drain the excess water traditionally or by pouring it into a colander. Fluff up the Kerala Matta Rice before serving.
"Everyday Delights: Perfectly cooked Kerala Matta Rice with Spicy Fish Curry & Tapioca"
Pressure Cooker Method: (Rice Water Ratio 1: 8 Cups)
- Allow the water to boil.
- When the water starts to boil, slowly add the rice to it.
- Keep the saucepan uncovered and bring the rice to a boil.
- Once the water begins to boil, lower the flame.
- Cover the lid of the Pressure cooker and place the vent cap.
- Let it cook on a high flame for about 3 whistles, then lower the flame and again let it cook for another 3 whistles.
- Switch off the flame, and allow the pressure to release automatically.
- Once done, drain the excess water traditionally or by pouring it into a colander.
- Fluff up the Kerala Matta Rice before serving.
Thermal Cooker/Choodarapetty Method: (Rice Water Ratio 1: 8 Cups)
Choodarapetty alias Thermal Cooker - A Favourite Among Kerala Households
Thermal Cooker/Choodarapetty Method: (Rice Water Ratio 1: 8 Cups)
Choodarapetty alias Thermal Cooker - A Favourite Among Kerala Households
Thermal Cooker/Choodarapetty Method: (Rice Water Ratio 1: 8 Cups)
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| Choodarapetty alias Thermal Cooker - A Favourite Among Kerala Households |
- Allow the water to boil.
- When the water starts to boil, slowly add the rice to it.
- Keep 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 25–30 minutes, until 3/4 done.
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| Choodarapetty alias Thermal Cooker - A Favourite Among Kerala Households |
- Place the vessel inside the cooker on the "Bakelite mat" without touching the sides of the cooker and close the thermal cooker/choodarapetty with its lid immediately.
- The rice should be ready by 45 to 60 minutes, as it cooks in the retained heat of the thermal cooker.
- Once done, drain the excess water traditionally or by pouring it into a colander.
- Fluff up the Kerala Matta Rice before serving.
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| "Traditional 'Pothi Choru': A Complete Meal Packed in Banana Leaf" |
Instant Pot Method (Rice Water Ratio 1:8 Cups)
Instant Pot Cooking Kerala Matta Rice
Instant Pot Cooking Kerala Matta Rice
Instant Pot Cooking Kerala Matta Rice
- Rinse and soak the rice as instructed earlier.
- In the Instant Pot, add the rinsed rice and 8 cups of water.
- Set to the "Rice" or "Manual" setting and cook for around 8 minutes at high pressure.
- Allow pressure to release naturally.
- Once done, drain the excess water traditionally or by pouring it into a colander.
- Fluff up the Kerala Matta Rice before serving.
Essential Tips for Cooking Kerala Rose Matta Rice:
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| Drained Kerala Matta Rice |
- Choosing the Right Pot: When cooking in a pressure cooker, select one that's larger than usual to prevent spilling. For stove-top methods, use a heavy-bottomed pot.
- Rinsing the Rice: Always rinse thoroughly under cold water until the water runs clear to remove loose starch and impurities.
- Soaking the Rice: Soak the rice for at least 30 minutes before cooking to shorten cooking time and enhance texture.
- Water-to-Rice Ratio: Use 8 cups of water per cup of rice for best results.
- Cooking Times and Techniques: Adjust cooking times based on the method used, such as pressure cooker, stove-top, Instant Pot, or thermal pot.
- Draining the Starch: Draining cooked rice helps remove excess starch, crucial for achieving fluffy texture.
- Post-Cooking: Allow rice to sit covered for 5–10 minutes after draining to enhance texture.
Storing Cooked Kerala Rose Matta Rice:
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| Steaming Hot Kerala Matta Rice |
Proper storage and reheating tips can maximize freshness:
- Cooling the Rice: Let the rice cool to room temperature after cooking to prevent moisture build-up.
- Refrigeration: Store in an airtight container for up to 5 days.
- Reheating: Add a tablespoon of water per cup of rice when reheating to restore moisture.
- Freezing Options: Freeze rice in freezer-safe bags or containers for up to 2 months.
In this updated post, I’ve shared various methods to ensure Kerala Matta Rice is cooked to perfection every time, accompanied by simple and straightforward tips. From traditional stove-top techniques to modern approaches using the Instant Pot and the Kerala household favourite—the Choodarapetty or Thermal Cooker—these methods cater to all cooking preferences. Choose the one that best suits you, and trust me, you’ll enjoy perfect results without any mishaps when cooking Kerala Matta Rice!
Kerala Matta Rice is not only a staple in Kerala cuisine, enjoyed daily and during grand Sadhyas, but it's also a healthy choice. Rich in fibre and low on the glycaemic index, this rice supports a balanced diet while providing the satisfaction of a delicious, culturally rich meal. Embrace these methods for perfectly cooked rice that's fluffy, nutritious, and always delightful.
Enjoy cooking Kerala Matta Rice and explore more on
"How to Perfectly Cook Various Types of Rice"
— from
Raw Rice
and
Basmati Rice
to
Par-boiled Rice,
Fragrant/Jasmine Rice,
Sticky/Glutinous Rice, and
Brown Rice
— by visiting my blog, 'Essence of Life - Food'. Dive into a world of rice recipes that cater to every palate and occasion!
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