Red Rice
Palakkadan Matta Rice
GI-tagged Palakkadan Matta from the black cotton soils of Kerala's Palakkad district, parboiled in the husk before milling to lock in its reddish bran. Bold, coarse-grained and nutty, it cooks plump and chewy and holds up to hearty cooking. A wholegrain staple for South Indian meals or a striking Camargue-style alternative on any plate.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Palakkad, Kerala, India
- GI-tagged Palakkadan Matta
- Unpolished parboiled wholegrain
- Retained red bran, low GI
- Tested lots · pesticide-MRL screened
- 8-12 months ambient
Also known as · Kerala Matta Rice · Rosematta Rice · Riz Rouge · Kerala Red Parboiled Rice
How to use it
Everyday South Indian meals with sambar and avial
Hearty rice bowls and pilafs
Kanji (rice porridge) and congee
Salads and grain bowls as a Camargue-style alternative
Idli and dosa batter for a rustic, fibre-rich result
Questions
- Is Matta rice the same as red rice?
- Palakkadan Matta is a specific GI-tagged red rice from Kerala, also called Rosematta or Kerala red rice. So while all Matta is red rice, not all red rice is Matta. This is the authentic Kerala variety with its characteristic coarse grain and red bran.
- How long does red rice take to cook?
- Because the bran is intact, it needs longer than white rice, typically 30-45 minutes simmered, or less in a pressure cooker. Soaking for an hour beforehand shortens cooking and improves texture. Expect plump, chewy grains.
- Why is the rice red?
- The colour comes from the natural reddish pericarp, or bran layer, left intact because the grain is unpolished. That bran carries the fibre, minerals and antioxidants, and gives the rice its bold, nutty character and lower glycaemic index.
