What is the English name for matta rice?

December 4, 2025 •

3 min read

While matta rice is a staple in Kerala, India, it goes by several common English names. Known for its earthy flavor and reddish-brown hue, it is more commonly called Kerala red rice or rosematta rice in English. This parboiled grain offers a unique culinary experience and significant nutritional benefits, distinguishing it from regular white rice.

Quick Summary

Matta rice is primarily known by its English names, Kerala red rice, rosematta rice, and red parboiled rice. The article details its origin, unique characteristics, nutritional value, and how it compares to white rice.

Key Points

English Names: Matta rice is commonly known in English as Kerala red rice, rosematta rice, or red parboiled rice.
Parboiled Processing: The rice is steamed before milling, which helps retain its reddish bran layer and boosts its nutritional content.
Rich Nutrient Profile: It is a good source of fiber, calcium, magnesium, iron, and antioxidants, making it more nutritious than white rice.
Health-Conscious Choice: With a lower glycemic index, it is a healthier option for managing blood sugar levels and weight.
Distinctive Taste: Matta rice has a robust, nutty, and earthy flavor, with a coarse and chewy texture.
Longer Cooking Time: Due to its texture, it requires soaking before cooking and takes longer to prepare than white rice.
Culinary Versatility: It pairs well with spicy curries and is used in various South Indian dishes like idlis and appams.
Gluten-Free: Matta rice is naturally gluten-free, making it suitable for individuals with gluten sensitivities.

Common English Names for Matta Rice

Matta rice, an indigenous variety of rice grown in the Palakkad district of Kerala, India, is known by several alternative names in English-speaking regions. Its most common English names are Kerala red rice, rosematta rice, and red parboiled rice. These names are often used interchangeably to refer to this coarse, reddish-brown grain.

"Kerala red rice" references its origin and color. "Rosematta rice" highlights its partially intact pinkish or yellowish-red bran. "Red parboiled rice" describes both its color and the steaming process it undergoes before milling, which helps retain nutrients.

The Parboiling Process and its Benefits

Parboiling involves soaking, steaming, and drying the paddy before milling. This process is key to matta rice's unique texture, color, and nutritional advantages, preserving vitamins and minerals lost in polishing white rice.

Flavor Profile and Culinary Uses

Matta rice has a robust, nutty, and earthy flavor unlike white rice. Its grains are coarser and chewy. It pairs well with rich, spicy South Indian curries and is used in dishes like idlis, appams, and dosas.

Perfect for curries: Holds up against intense spices and sauces.
Used in traditional dishes: A key ingredient for idlis, appams, and dosas.
Pair with meat and seafood: Complements rich meat and seafood.

The Health Advantages of Kerala Red Rice

Matta rice is a whole grain that retains more fiber and nutrients than polished white rice.

Key Nutritional Benefits:

High in fiber: Promotes digestion and satiety.
Mineral-rich: Contains calcium, magnesium, and iron.
Low glycemic index: Helps manage blood sugar.
Antioxidant properties: Contains antioxidants like anthocyanins.
Supports heart health: Fiber, magnesium, and antioxidants contribute to cardiovascular health.

How to Cook Matta Rice Properly

Cooking matta rice takes longer than white rice. Rinse thoroughly and soak for at least 30 minutes, or overnight.

Cooking methods:

Open Pot Method: Cook soaked rice in plenty of boiling water for 20-30 minutes, then drain.
Pressure Cooker Method: Use a 2.5:1 water-to-rice ratio after soaking, cook for 3 whistles, and let pressure release naturally.

Matta Rice vs. White Rice: A Nutritional Showdown

Matta rice is often considered healthier than polished white rice. The table below highlights key differences.


Feature	Matta Rice (Kerala Red Rice)	White Rice (Polished)
Processing	Parboiled, with bran partially retained.	Milled and polished, bran and germ removed.
Color	Reddish-brown.	White.
Texture	Coarse and chewy.	Soft and fluffy.
Flavor	Earthy, nutty, robust.	Mild and neutral.
Nutritional Value	Higher in fiber, magnesium, calcium, iron.	Lower in fiber and minerals.
Glycemic Index (GI)	Lower GI, releases sugar slowly.	Higher GI, causes quicker blood sugar spikes.
Digestion	Aids digestion due to higher fiber.	Faster digestion.

The Rich Heritage of Matta Rice

Matta rice is culturally significant in Kerala. It has historical mentions in ancient texts and was once food for royalty. It has a Geographical Indication (GI) tag, recognizing its regional character.

Conclusion

Matta rice is commonly known as Kerala red rice, rosematta rice, or red parboiled rice. Its color, flavor, and texture result from a parboiling process that retains its nutritious bran layer. It's a healthier alternative to white rice, rich in fiber, minerals, and antioxidants, with a low glycemic index. Matta rice adds a wholesome and flavorful touch to various dishes. Its benefits make the longer cooking time worthwhile.

For more on its agricultural significance, including GI status, visit the official Kerala state website: Directorate of Industries and Commerce, Kerala

Frequently Asked Questions

The most common English names for matta rice are Kerala red rice, rosematta rice, or red parboiled rice.

No, matta rice is a specific indigenous variety of red rice from Kerala, India. While both are whole grains, matta rice has a distinct flavor, texture, and reddish color due to its specific parboiling process.

Yes, matta rice has a lower glycemic index than polished white rice. This means it releases glucose into the bloodstream more slowly, making it a better option for managing blood sugar levels.

Matta rice gets its reddish-brown color from its outer bran layer, which remains partially intact after the parboiling process. This layer is rich in nutrients and antioxidants.

Matta rice takes longer to cook than white rice and is often soaked beforehand to reduce cooking time. Cooking typically involves boiling in plenty of water for 20-30 minutes after an initial soak.

Matta rice has a robust, nutty, and earthy flavor, with a coarse and chewy texture. This makes it a great complement to strong, spicy dishes.

Yes, like all rice, matta rice is naturally gluten-free and safe for consumption by individuals with gluten sensitivities or celiac disease.