Wondering how matta rice differs from the basmati in your cupboard or the sona masoori you use for everyday meals? Here is a practical guide to choosing, cooking and serving this distinctive rice.
What is matta rice?
Matta rice, often called Kerala matta or rosematta, is associated with Kerala, India. It is known for its reddish-brown appearance and substantial grains. Colour and texture vary with the variety and degree of milling, so check your pack for the specific type.
What does parboiled mean?
Matta rice is commonly sold parboiled. Parboiling means the rice is soaked and heat-treated while still in its husk, then dried before milling. It does not mean the rice is ready to eat: it still needs cooking. The process contributes to its characteristic firm bite.
Texture and flavour: matta versus basmati and sona masoori
Matta rice: substantial, firm and gently chewy when cooked, with a mild earthy, nutty flavour. It suits meals where you want the rice to keep some bite alongside a gravy.
Basmati: long, aromatic grains that can cook light and separate. A good choice for biryani, pilaf and meals where fluffy grains are the priority.
Sona masoori: generally softer and less aromatic than basmati, making it a versatile everyday option for dal, sambar and curd rice. Stickiness depends on rinsing, water and cooking method.
These are useful starting points rather than fixed rules. Different brands and your preferred level of softness can change the result.
How to cook matta rice
Follow the instructions on your packet first. Matta often needs more cooking time than polished white rice, and a single water ratio will not suit every pack.
- Rinse the rice thoroughly in cold water.
- If the packet recommends soaking, follow its soaking time. Soaking can help the grains cook more evenly.
- For a forgiving stovetop method, bring a generous pot of water to the boil, add the rice and reduce to a steady simmer.
- Cook until the grains are tender with the bite you prefer, checking and tasting as they cook. Add more boiling water if needed; do not let the pot boil dry.
- Drain well and let the rice rest briefly before serving.
For an absorption method, use the water ratio and timing on the pack. For a pressure cooker or rice cooker, use the manufacturer's guidance alongside the packet instructions. Avoid relying on a universal number of pressure-cooker whistles: cookers and rice varieties differ.
If the grains are too firm, cook longer with sufficient water. If they are too soft, shorten the cooking time next time. Note what works for your particular pack.
Choosing rice for daily use
Choose matta when you enjoy a textured grain with fish curry, sambar, dal or vegetable stews. Its firm bite offers a contrast to saucy dishes.
Choose basmati when aroma and long, separate grains matter, particularly for biryani and pilaf. Choose sona masoori when you prefer a softer, milder everyday rice. The best daily rice is the one that suits your dishes and household preferences.
Dishes to try with matta rice
- Kerala-style fish curry.
- Sambar and vegetable side dishes.
- Rasam, dal or coconut-based vegetable stews.
- Kanji, a rice porridge, cooked longer with extra water until it reaches your preferred consistency.
Storage
Keep uncooked rice sealed in a cool, dry cupboard, away from moisture and strong smells. Follow the pack's best-before date and storage instructions rather than assuming a fixed shelf life.
Serve cooked rice promptly. If keeping leftovers, cool them quickly, ideally within one hour, and refrigerate. Use refrigerated rice within 24 hours. Reheat only once, until steaming hot throughout, and eat immediately. Do not leave cooked rice sitting at room temperature.
Find your everyday rice
Browse our Rice collection to explore the current range and check individual product details before choosing.
Have a favourite way to serve matta rice? We'd love to hear what works in your kitchen.
