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Palakkadan Matta Rice | 1Kg

Palakkadan Matta Rice | 1Kg

Jyothi, Vadi, 20% Bran, Parboiled, Semi Polished

Rs. 99.00
Rs. 99.00
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Matta rice, often referred to as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red Parboiled rice, is a type of Indian rice that is often supplied locally from the Palakkad district of the state of Kerala.

  • GI Tagged 
  • Kerala’s Palakkad Region 
  • High in fiber
  • Red pericarp
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    More about the product

    About

    Matta rice, also known as Palakkadan/Kerala rice, is a type of rice native to Kerala. Matta rice is an indigenous rice variety grown in Kerala's Palakkad area. It's a coarse rice type with bold grains and a red pericarp. The coarse rice with red pericarp ensures a high nutritious content.
    The Palakkad Matta Farmers Producer Company Ltd has registered Palakkadan matta rice under the Geographical Indications of Goods Act, 1999. The Palakkaddan matta has a unique taste because of its special geographical area and peculiar weather of Eastern wind. Because of the kind of soil in which it is grown, this rice has a characteristic earthy flavor. These paddy fields are distinguished by soil that is rich in clay and silt, resulting in greater water retention in these fields.

    Scientific name: Oryza longistaminata
    Ingredients : Raw rice

    Benefits

    This rice is fibre rich because of intact bran and rich in many nutrients and hence is suitable for infants and children. Matta rice is a rich source of magnesium, a mineral that acts as a cofactor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion. All of the nutrients are retained in unpolished rice, however they are lost in polished rice.

    Matta rice is known for many health benefits, some of them are:

    • Nutrient rich
    • Source of Magnesium, Calcium
    • Source of Vitamin A and B
    • May decrease risk of diabetes
    • Promotes gut health
    • May lower risk of heart disease and certain cancer
    • Slow absorption of carbohydrate
    • May reduce blood pressure
    • Gluten free

    Directions

    Matta rice can be eaten plain or used to make idlis, appams, and snacks like murukku and kondattam, among other dishes.

    • Matta rice should be washed at least 5 to 6 times.
    • Soak rice for at least 30 minutes in water.
    • Bring water to a boil.
    • Cook for 20 minutes over medium heat, stirring often, after adding the soaked rice.
    • By pressing the rice, you can see if it's cooked.
    • Drain the rice once it has been cooked.

    Storage Information

    • Store in a cool, dry location
    • Keep away from moisture