Matta Rice
Oryza sativa
Also known as: Rosematta · Palakkad Matta · Kerala Red Rice
Kerala's everyday red rice — parboiled the traditional way, nutty, and prized for its low GI and exceptional magnesium content.
Glycemic Index
52
Magnesium
143 mg/100g
Fiber
2.8 g/100g
GI Tag
2007
About
What is Matta Rice?
Palakkad Matta is the traditional staple rice of Kerala — a partially parboiled red rice with a robust, nutty flavour and a satisfying chewiness. The distinctive pinkish-red bran layer is retained through traditional parboiling (brief steam treatment before milling), which locks nutrients into the grain. Its GI of 52 is significantly lower than polished white rice. Matta is also consumed across Sri Lanka, where it is called Kurunthakari. Cultivated in the distinctive Kole wetlands of Palakkad and the Valappad region, it thrives in the unique microclimate created by the Palakkad gap in the Western Ghats.
Key Compound
Gamma-oryzanol
A mixture of ferulic acid esters found in rice bran. Reduces LDL cholesterol, supports hormonal balance, and has been used for menopausal symptom management.
Nutritional Profile
What’s inside?
Health Applications
Why it matters
Blood sugar management
GI of 52 produces a significantly flatter glucose curve than polished rice (GI 72+).
Heart health
Gamma-oryzanol in the red bran reduces LDL cholesterol and triglycerides.
Muscle & nerve function
High magnesium (143mg) supports muscle contraction, nerve signalling, and energy metabolism.
Ancient Wisdom
In Ayurveda
Dosha Effect
Pitta and Kapha balancing
Guna (Quality)
Heavy, unctuous
Best Season
Varsha (monsoon) and Hemant (early winter)
Classical Note
The red bran is considered more nourishing and grounding than polished white rice. Kerala tradition holds that Matta with coconut milk curry is the ideal postpartum restoration meal.
Origin Story
From the field
Palakkad · Kerala, South India
Palakkad Matta is grown in the Kole wetlands — a UNESCO-recognised wetland ecosystem in Thrissur and Palakkad districts. The Kole system uses the natural flood-pulse of the rivers to create highly fertile, oxygen-rich paddy fields. Farmers here practice traditional punja cultivation — planting at the onset of the northeast monsoon and harvesting as floodwaters recede. The entire system is gravity-fed, requiring no pumps. Local milling families practice traditional parboiling in large iron vessels, using steam from boiling water to gelatinise the outer starch layer before sun-drying and milling.
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Related ingredients
There are 23 ingredients in the Field Guide.