Matta Rice (Kerala Red Rice)
南インドの力強い大地を噛み締める！太くて丸いピンク色の古代米
Description
A parboiled rice loved in Kerala, featuring thick round grains. Since parts of the bran remain, it has a pink color, possessing intense bite-response and earthy aroma.
Classification: For Maniacs,Rice,Nutritious,Diet
Shops selling Matta Rice (Kerala Red Rice)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Matta Rice(Kerala origin red rice)
Instructions
- Since Matta Rice is very hard, soak firmly in water for hours before cooking.
- Boil massive water in a pot, toss in rice, boil slowly for 20-
- mins until the core vanishes.
- Drain completely in a sieve (boil-drain method), steam to evaporate moisture. Completes rice with phenomenal elasticity—flaky yet popping and chewy.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Brown rice or 70% milled rice (as sub for nutrients and bite response)
Pairing
Kerala Fish Curry, Aviyal (Coconut stew)
Trivia
[Hardcore] Called 'Kerala Matta' or 'Rosematta'. Ordering a set meal (Meals) in Kerala invariably yields this thick pink rice, not white Basmati. Overwhelming in fiber/minerals, a soul food supporting laborers' bodies.
Eating tips & etiquette
[Unique Eating] Let this thick pink rice heavily absorb the bright red sour-spicy Kerala specialty fish curry juice, crushing the fish umami and rice's powerful elasticity as if wrestling with it!
Allergen
None