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Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g
Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g

Organic Matta Red Rice | Parboiled | Plump | Regional Specialty-Kerala |500g

Rs. 169.00

Rs. 169.00
( / )

Product Description:

Cultivated in the Palakkadan region of Kerala, Matta red rice has been awarded the GI tag. Our Organic Matta Red Rice is parboiled and unpolished, and cultivated and processed following traditional practices of the people of Palakkadan region. It was the preferred rice of the Chola and Chera dynasty. It has a red pericarp. Coarse and plump with unique earthy flavours, it has a rose-coloured hue when cooked.

Why eat it?

The rice contains the pericarp which holds a lot of nutrients that are lost for other rice. Furthermore the process of parboiling ensures that it doesn’t lose its micronutrients. As compared to the Basmati, this rice has 5 times more iron, 3 times more zinc and twice the fibre content. Full of calcium & magnesium, Vitamins A & B, it is a real treat for rice lovers!

Cooking tips:

Traditionally this rice doubles cooked. You can try this to get its unique regional flavours by following this process. Wash and soak the rice for a few hours. Simmer it in lots of water for about 30 minutes and then cover and cook for another 15-20 mins. Salt the rice and boil it for another 15-20 mins or until cooked. Drain the water and cover the rice for 15 mins, before serving.

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