Palakkadan Matta Rice Long Grain

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Introduction

Indulge in the authentic flavours of Kerala with Muzirisark's premium range of Palakkadan Matta Rice Long Grain. Experience the unique taste and aroma that only Kerala rice can deliver. Each grain of our rice is meticulously cultivated, ensuring a testament to the region's rich agricultural heritage. Rich in nutrients and packed with essential vitamins and minerals, Palakkadan Matta Rice is more than just food—it's an experience. From classic Kerala dishes like "Sadya" to global favourites like biriyanis and risottos, our rice's versatility makes it a star ingredient in any cuisine.

History and Origin

Palakkadan Matta Rice, also known as Kerala Red Rice or Kerala Matta Rice, hails from the Palakkad region in Kerala, India. This region is renowned for its fertile soil and unique climatic conditions, which contribute to the distinctive flavour and nutritional properties of Matta rice. The cultivation of Matta rice dates back centuries, with traditional farming methods being passed down through generations. The indigenous farming techniques, combined with the rich alluvial soil of Palakkad, create a unique environment where Matta rice thrives.

Specific Varieties of Kerala Rice

Alongside Palakkadan Matta Rice, Muzirisark offers a premium range of other Kerala rice varieties:

• White Jaya Rice: Known for its shorter cooking time and deliciously soft texture, White Jaya Rice is a favourite for a quick and healthy meal. Its mild flavour pairs well with spices, making it perfect for a variety of dishes.

• Surekha Rice: This aromatic variety stands out for its long grains and subtle aroma. Ideal for biryanis and pilafs, Surekha Rice offers a delightful culinary experience with its firm and non-sticky texture.

• Ponni Rice: Much loved for its subtle and slightly sweet flavour, Ponni Rice is perfect for a wide range of dishes, from South Indian breakfasts to elaborate feasts. Its grain maintains a soft and fluffy structure even after cooking.

These varieties, each unique in their own right, promise authenticity and quality in every grain.

Nutritional Benefits

Matta rice is highly regarded not only for its unique taste but also for its robust nutritional profile. Here’s a glimpse into the health benefits of including Muzirisark's Palakkadan Matta Rice in your diet:

• Rich in Fiber: The bran layer of Matta rice ensures a higher fiber content compared to polished white rice. This aids digestion and helps maintain a healthy digestive tract.
• Packed with Magnesium: Magnesium is essential for various bodily functions including enzyme reactions, muscle and nerve function, and regulating blood pressure.
• Iron Content: Matta rice is also a good source of iron, which is critical for forming hemoglobin in blood and aiding in overall body strength and immunity.
• Low Glycemic Index: With a low glycemic index, Matta rice helps in maintaining stable blood sugar levels, making it a better option for diabetics.

Culinary Uses

Versatility is one of the standout features of Palakkadan Matta Rice. Below are some of the diversified applications:

1. Sadya: Traditionally used in Kerala’s grand vegetarian feast – Sadya. The nutty flavour and fluffy grains of Matta rice complement the variety of dishes served on a plantain leaf, ranging from avial to sambar and payasam.
2. Biriyanis: The long, non-sticky grains of Matta rice make it ideal for biriyanis, absorbing all the rich spices and flavours without getting mushy.
3. Risotto: Its firm texture holds up well in risottos, offering a satisfying chew that harmonizes with the creamy consistency.
4. Daily meals: Matta rice is commonly served with curries, pickles, and pappadums, making it a daily favourite in South Indian households.

Cooking Instructions

Cooking Palakkadan Matta Rice is straightforward but differs slightly from cooking conventional white rice due to its thicker grains and outer bran layer:

1. Rinsing: Start by rinsing the rice thoroughly under cold water to remove excess starch and impurities.
2. Soaking: Soak the rice in water for about 30 minutes. This helps in softening the grains and ensures even cooking.
3. Boiling: Use a ratio of 1:2.5 rice to water. Bring to a boil, then reduce the heat to simmer and cover the pot.
4. Cooking time: Cook for about 20-25 minutes or until the grains are soft but not mushy. Ensure all the water is absorbed.
5. Draining: You can also use the draining method where excess water is drained off after cooking, giving you fluffier grains.
6. Cooling: Let the rice sit covered for 5