Red Boiled Matta Rice

Description
Red Boiled Matta Rice (also known as Kerala matta rice) is a traditional short-grain rice variety widely used in South Indian and Sri Lankan cuisine. The grains are partially cooked in their husk, then dried and hulled, which gives them their characteristic reddish color and allows them to retain more fiber, vitamins, and minerals.

This rice is distinguished by its slightly nutty taste and a springy, subtly chewy texture. It is excellent in dishes such as biryani, kanji, and idli. It is filling, provides energy, and is valued for its digestive support properties and beneficial effect on cholesterol management. It can be used as a substitute for other types of rice in many recipes.

Nutritional values (per 100 g)

Ingredients
Matta rice (red parboiled rice)

Country of origin: India