What is the name of brown rice in Kerala?

December 8, 2025 •

4 min read

Over 2000 traditional rice varieties have contributed to India's rich bowl of diversity, and in Kerala, the indigenous brown rice variety has a distinct name. The brown rice in Kerala is commonly known as Matta Rice, also referred to as Rosematta Rice, Kerala Red Rice, or Palakkadan Matta, especially when grown in the Palakkad region. This nutrient-rich, parboiled rice is a staple in the region's cuisine and a healthier alternative to polished white rice.

Quick Summary

An introduction to Kerala's traditional brown rice, Matta Rice, and its other names. The article details its origin, unique characteristics, nutritional advantages, and culinary significance in South Indian dishes. Information on how Matta Rice differs from other brown rice varieties is also included.

Key Points

Name: In Kerala, brown rice is most famously known as Matta Rice, also called Rosematta or Palakkadan Matta, a unique indigenous variety.
Origin: Matta Rice is primarily cultivated in the Palakkad district of Kerala, thriving in the region's heavy black cotton soil.
Unique Process: Unlike typical brown rice, Matta Rice undergoes a special parboiling process that helps retain its reddish bran layer and boosts its nutritional profile.
Health Benefits: It has a low glycemic index, is rich in fibre, calcium, and magnesium, and contains more potent antioxidants than some brown rice.
Culinary Role: The coarse, chewy texture and nutty, earthy flavour of Matta Rice make it the perfect accompaniment for Kerala's spicy curries, especially fish curry, and for traditional dishes like puttu.
Cooking: It requires longer cooking times, typically with pre-soaking, but can be prepared more quickly using a pressure cooker.

What is Matta Rice and Where Does it Come From?

Matta Rice, also called Kerala Matta Rice, Rosematta Rice, or Palakkadan Matta, is a traditional indigenous variety of rice cultivated primarily in the Palakkad district of Kerala, India. This grain is easily identified by its distinctive reddish-brown colour, which comes from the outer bran layer that is intentionally retained through a unique parboiling and milling process. The coarse texture and earthy flavour make it a unique and robust grain, prized for both its culinary properties and nutritional value.

The Historical and Cultural Significance

Matta Rice has deep historical roots in Kerala, with references found in ancient texts and a history tied to the royal families of the Chola and Chera dynasties. During those times, it was considered a food for royalty, and its rich flavour was highly prized. The name 'Matta' is believed by some to originate from a folktale about a farmer who carried the precious grain away in an 'areca leaf' matta from the king's farm. Today, it remains a cornerstone of Kerala's cuisine and culture, often featured in ceremonial feasts like the Onam Sadhya. Its use in traditional dishes like puttu (steamed rice cake), kanji (rice porridge), and biryanis highlights its versatility.

The Health Benefits of Kerala Matta Rice

The popularity of Matta Rice stems not only from its cultural importance but also from its impressive nutritional profile. The parboiling process helps lock in a significant amount of nutrients and fibre that are often lost in the milling of white rice.

Here is a breakdown of the key health benefits:

High in Fibre: The intact bran layer makes Matta Rice an excellent source of dietary fibre, which is vital for a healthy digestive system. This fibre promotes satiety, helps regulate bowel movements, and can aid in weight management.
Rich in Minerals: It is a good source of essential minerals like magnesium and calcium, which are crucial for maintaining strong bones and teeth, muscle function, and overall metabolic health.
Diabetic-Friendly: With a lower glycemic index compared to white rice, Matta Rice releases glucose slowly into the bloodstream. This prevents rapid spikes in blood sugar, making it a suitable option for individuals managing diabetes.
Heart Health: The fibre and magnesium content help lower LDL (bad) cholesterol and regulate blood pressure, contributing to better cardiovascular health.
Rich in Antioxidants: The reddish bran contains flavonoid antioxidants, such as anthocyanins, which combat free radicals in the body. Research suggests that the antioxidant activity in Matta rice can be significantly higher than in some brown rice varieties.
Naturally Gluten-Free: Like all rice, Matta rice is naturally gluten-free, making it a safe choice for those with gluten sensitivity or celiac disease.

Comparison: Matta Rice vs. Other Rice Varieties

To fully appreciate what sets Matta Rice apart, it's helpful to compare it with other commonly consumed rice types, such as regular brown rice and white rice. While both Matta and brown rice are whole grains, Matta's unique cultivation and parboiling process create distinct differences.


Feature	Kerala Matta Rice	Regular Brown Rice	White Rice
Processing	Parboiled, leaving the reddish bran	Only the outer husk is removed	Polished, removing bran and germ
Appearance	Reddish-brown, coarse, and bold grains	Light brown, varies in grain size	White, often long and slender grains
Texture	Firm, chewy, and slightly nutty	Nutty, slightly chewy	Soft and fluffy
Nutritional Profile	Very rich in fibre, calcium, magnesium, and antioxidants due to parboiling	Good source of fibre, vitamins, and minerals	Lacks much of the fibre and nutrients from bran and germ
Glycemic Index	Low	Low	High
Cooking Time	Longer, often requiring pre-soaking	Longer than white rice	Shorter than Matta or brown rice
Culinary Use	Best with spicy curries, sadhya, and hearty meals	Versatile for salads, bowls, and many dishes	General-purpose rice for many cuisines

How to Cook Matta Rice for the Best Results

Cooking Matta Rice differs slightly from white rice due to its coarser nature and retained bran layer. The correct preparation is key to achieving the perfect, fluffy texture.

Traditional Preparation Method

Rinsing: Wash the rice thoroughly, at least 5 to 6 times, to remove any excess starch.
Soaking: For best results, soak the rice for 2 to 4 hours or even overnight. Soaking softens the grain and significantly reduces the cooking time.
Boiling: Bring a large pot of water to a boil (approximately 6-7 cups of water per 1 cup of rice). Add the soaked and drained rice to the boiling water.
Simmering and Draining: Cook the rice on medium heat for about 20-30 minutes, stirring occasionally. Once the rice is cooked and tender, drain any excess water.
Resting: Cover the pot and let the rice rest for about 10-15 minutes before serving to allow the grains to fluff up.

Pressure Cooker Method (For Quicker Cooking)

Preparation: Wash the rice and soak for at least 30 minutes.
Cooking: Add the soaked rice and 2.5 to 3 cups of water per cup of rice to the pressure cooker.
Pressure: Cook on high heat until the first whistle, then lower the flame and cook for 5 whistles on a low flame.
Release: Let the pressure release naturally before opening the cooker. Drain any excess water if needed.

Conclusion

What is the name of brown rice in Kerala? The answer is Matta Rice, a traditional, nutrient-rich parboiled grain with a vibrant history and distinct earthy flavour. More than just a staple food, it is a healthier choice compared to polished white rice, offering significantly more fibre, minerals, and antioxidants. Whether you're a connoisseur of South Indian cuisine or simply looking to add a more wholesome grain to your diet, Matta Rice provides a satisfying and nutritious alternative. Its coarse, chewy texture holds up well to rich, spicy curries, making it the perfect foundation for an authentic Kerala meal.

Learn more about the unique history and GI-tagging of Palakkadan Matta Rice on the GiTAGGED website.

Frequently Asked Questions

Matta Rice is a specific, indigenous variety of rice from Kerala that is parboiled and has a reddish bran layer, giving it a coarser texture and more robust, earthy flavor. Regular brown rice refers to any rice variety that has only its outer husk removed, retaining its bran and germ, and typically has a milder, nuttier flavor and lighter brown color.

Yes, Matta Rice is a good choice for diabetics. It has a low glycemic index, which means it releases glucose into the bloodstream slowly, helping to regulate blood sugar levels more effectively than white rice.

The distinctive reddish-brown color of Matta Rice comes from its outer bran layer, which is retained during the special parboiling and milling process. This layer is also responsible for its higher nutrient content.

For the best texture, it's recommended to rinse the rice and soak it for at least 2-4 hours, or overnight, before cooking. You can then boil it in a pot or cook it faster in a pressure cooker. Soaking is crucial for softening the grains and reducing cooking time.

Yes, Matta Rice can be used as a substitute in most recipes, but be aware that its flavour and chewy texture are more robust. It pairs especially well with hearty curries, but may alter the flavour profile of more delicate dishes.

Matta Rice has a distinct earthy, nutty flavour and a firm, coarse, and chewy texture. This makes it a satisfying and substantial grain that holds its own when served with flavourful dishes.

Matta Rice is widely available in Indian grocery stores, specialty food markets, and online retailers that sell South Indian products. Look for brands that specify 'Kerala Matta,' 'Palakkadan Matta,' or 'Rosematta'.