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Matta Rice (aka Rose Matta, Kerala Red Rice, Kerala Matta Rice) Help. How to cook it?

qianning Aug 21, 2013 09:04 AM

So far my attempts to cook this rice have been unsuccessful. Does anyone have advice on the best way to cook Matta rice?

Specifically I would love to know, for stove top cooking--best rice to water ratios, approximate boiling time, ditto steaming time, whether it should be drained after boiling before steaming/resting and should it be soaked before cooking?

Has anyone ever cooked this in a Japanese style rice cooker? If so what method--,Brown or white rice setting, rice to water ratio, and pre-soak or not?

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  1. w
    Westminstress RE: qianning Aug 21, 2013 10:04 AM

    A couple of leads ... I have made this rice successfully in the past but I don't remember what I did.

    This rice is discussed in seductions of rice and there may be instructions there, if so I would likely have followed them.

    If that doesn't work, I bought the rice at Kalustyans in NYC and may have just followed instructions on the label. You could try calling them.

    1 Reply
    1. re: Westminstress
      qianning RE: Westminstress Aug 21, 2013 10:28 AM

      You know, the "Seductions of Rice" idea is brilliant. I use their directions for another Indian rice that I love (kalijira aka Gobindo Bhog) and they are spot on. Toddling off to the library....thanks I'd never have thought of that book otherwise.

    2. c
      Chowshok RE: qianning Aug 21, 2013 11:45 AM

      Check this link for two methods of cooking this rice:


      Here is another link, where the blogger is making rice porridge (called Kanji) using the Rose Matta rice:


      hope these links are useful. In short, on the stove top, the rice needs to be boiled in excess water (just like pasta) till done and water drained off.

      1 Reply
      1. re: Chowshok
        qianning RE: Chowshok Aug 21, 2013 01:06 PM

        Thanks Chowshok, I had seen those blogs and others during previous rounds of attempting to cook this rice, and used a very similar approach, but unfortunately, as with many randomly selected web recipes, they just really didn't work out for me.

        I make congee often, albeit with another type of rice, but in this case I am definitely trying to make a steamed rice to go with Kerala curries.

      2. chefj RE: qianning Aug 21, 2013 04:08 PM

        In Kerala I have always seen it cooked like Pasta, drained, covered and allowed to rest for 10 min or more.
        The Rice Water is kept as a Beverage.
        Also in a Pressure Cooker 4-5 Whistles and again drained.

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