Kerala Matta Rice
- 55 min
- not spicy
- Serves 4
Kerala matta rice, also called red matta rice, cooked in a pressure cooker with salt until soft. Mild, serves 4, about 30 minutes plus soaking.
You’ll need: Pressure Cooker
Ingredients
Kerala Red Rice380 grams
Water, For Soaking1000 ml
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 333kcal | 1332kcal |
| Protein | 7.2g | 29g |
| Carbohydrate | 74g | 296g |
| Fat | 1.7g | 6.8g |
| Fibre | 4.3g | 17g |
Method
Rinse the Kerala matta rice 3 to 4 times in clean water until the water looks less cloudy. Use a roomy 5-litre pressure cooker so the starchy water does not spray from the vent.
Soak the rinsed rice in 1000 ml water for 45 minutes. Drain the soaking water fully after the rice has swollen slightly.
Add the soaked rice and 2500 ml water to the pressure cooker. Close the lid and cook on high flame until the first whistle. Reduce to medium flame and cook until there are 7 whistles in all, about 18 minutes, until a grain is tender when pressed between your fingers.
Switch off the flame and let the pressure release naturally for 30 minutes. Open the cooker only after the pressure has fully released.
Drain the excess starchy water carefully through a large colander. Fluff the rice gently with a ladle for 2 minutes until the grains separate, then serve hot.
Before you start
- How long does Kerala Matta Rice take?
- 55 minutes from start to finish. That is 5 minutes of preparation and 50 minutes of cooking.
- How many people does Kerala Matta Rice serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kerala Matta Rice vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kerala Matta Rice spicy?
- No, it is not spicy.
- Do I need a pressure cooker for Kerala Matta Rice?
- Yes, this one is cooked under pressure.
- How many calories are in Kerala Matta Rice?
- About 333 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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