Annam Red Parboiled (Matta) Rice 5kg

Annam Red Parboiled (Matta) Rice is the bold, reddish-brown rice of Kerala, parboiled before milling with part of the red bran left on the grain. It has a distinctly earthy taste and a firm, chewy bite, and it is the rice that Kerala meals are actually built around rather than a substitute for white rice.

Best for

• Kerala meals with fish curry, sambar or thoran
• Kanji, the rice gruel eaten with pickle and pappadam
• Puttu and other ground rice preparations

How to cook it

It takes far longer than ordinary rice. Rinse, soak for an hour, then boil in plenty of water in an open pot for thirty-five to forty-five minutes until the grains are soft but still have bite, and drain. In a pressure cooker use one cup to three cups of water for five to six whistles. Keep the starchy drained water for kanji.

Pack and storage

5Kg bag. Store in a cool, dry place, sealed after opening.