Stir Curry

Red matta rice is an indigenous variety of rice commonly used in the coastal belt of Karnataka and Kerala. It is called as kusubala akki or kuchhila akki in Kannada and oorpel ari in Tulu. This rice has a unique taste and flavor due to the red outer layer.

Red matta rice is parboiled rice.  Parboiling is a process where rice paddy is soaked, steamed and then dried. The Anthocyanins present in the bran layer of this rice gives it a red color.

Red matta rice is gluten free and the presence of red pericarp layer on its outer covering is healthy and contains antioxidants. It is rich in calcium which is good for bones, and teeth. It has high fiber content which helps in digestion. It has a low glycemic index which helps in weight loss and controlling diabetes. It is a good source of vitamin A and vitamin B. It is rich in magnesium and zinc.

Matta rice has different names such as Kerala kothari matta rice, red matta rice, Palakkadan matta rice, Kerala red rice, red parboiled rice, and rose matta rice. It is available in most of the Indian grocery stores.

The red matta rice takes longer time to cook compared to basmati, and sona masoori rice. Traditionally it is cooked directly on stove top in a vessel or Indian pressure cooker which takes around 40 to 45 minutes. Normally it is cooked by adding lots of water and water is drained after the cooking process (just like in pasta). Instant Pot reduces the cooking time and makes it easier to cook. The dry matta rice absorbs water while cooking and becomes soft, and fluffy.

The cooked rice can be consumed with rasam, sambar, and curries and it tastes awesome with curds or homemade yogurt and pickle. Ganji is a popular breakfast food in the coastal region of Karnataka state in India and is prepared using red matta rice.