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{{Use dmy dates|date=September 2019}}
{{Use Indian English|date=September 2019}}
{{short description|Indigenous variety of rice grown in Palakkad district of Kerala, India}}
[[File:Matta Rice - കുത്തരി ചോറ്.JPG|thumb|Matta rice]]
[[File:Brown rice porridge.jpg|thumbnail|Red rice porridge]]
[[File:Matta Rice - കുത്തരി ചോറ്.JPG|thumbnail|Matta rice served]]
[[File:Par cooked brown rice - stonesoup.jpg|thumbnail|Parboiled rice]]

'''RoseMatta rice''' (also known as '''Palakkadan/Kerala Matta rice''', or '''Kaje Rice''') ({{lang-ml|കേരള മട്ട}}, Tulu:കജെ അരി) is an indigenous variety of rice grown in the [[Palakkad]] district of [[Kerala]], [[India]].<ref>{{cite web|url=http://www.hindu.com/2008/03/17/stories/2008031755050400.htm|archive-url=https://web.archive.org/web/20080321223633/http://www.hindu.com/2008/03/17/stories/2008031755050400.htm|url-status=dead|archive-date=2008-03-21|work=[[The Hindu]]|date=2008-03-17|title=Recognition for two rice varieties}}</ref> It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and [[Sri Lanka]] where it is used on a regular basis for idlies, appams and plain rice; it is different from [[brown rice]]. The robust and earthy flavour of Red Matta makes it suitable to accompany lamb, beef or game meats.<ref>{{cite web|url=http://vegeyum.wordpress.com/2008/05/23/tt1/|title=Travel Thursday #12 – Rosamatta Rice – Puzhukkalari – Chambaavari|work=A Life (Time) of Cooking}}</ref><ref>{{cite web|url=http://www.nandyala.org/mahanandi/archives/2006/10/30/rosematta-rice-and-dal/|title=Mahanandi|publisher=nandyala.org}}</ref>

==Origin==
Palakkadan matta rice was the choice of the royal families of [[Chola]] and [[Chera]] dynasties of India. The poorer sections of the society had no access to it as this variety was considered very expensive at that time.{{Cn|date=January 2021}}

Kerala matta rice has been historically popular due to its rich and unique taste. It is used in preparations of rice-snacks like ''Kondattam'', ''Murukku'' etc.<ref>{{cite web|url=http://sify.com/news/kerala-exporters-appeal-against-rice-export-ban-news-national-jegnDEgjehe.html|archive-url=https://web.archive.org/web/20110716071224/http://www.sify.com/news/kerala-exporters-appeal-against-rice-export-ban-news-national-jegnDEgjehe.html|url-status=dead|archive-date=2011-07-16|title=Kerala exporters appeal against rice export ban|work=Sify}}</ref> References to chunnila matta can be found in the work ''Rice in Kerala'' authored by Sri. P.C. Sahadevan and published by the Government of Kerala in 1966. The rice is mentioned in Tamil classics such as ''Thirukkural''. Rice in the days of the Chera/Chola kingdoms was considered a royal food. The working classes more commonly ate ''chama'' (an [[Echinochloa_crus-galli|inferior]] variety of cereal).{{Cn|date=January 2021}}

==Cultivation and trade==
Kerala matta rice is grown in [[Kerala]] and [[Karnataka]] in southern [[India]]. Matta rice gives Kerala farmers a premium of [[Rupee|Rs]]. 300 for 500 kg of paddy. A three-year ban on the export of matta rice was partially lifted in February 2011, allowing 25,000 tonnes to be exported in 2011.<ref>{{cite news|url=http://www.thehindubusinessline.com/industry-and-economy/agri-biz/article1383905.ece#|title=Govt lifts export ban on certain rice, onion varieties|date=11 February 2011|work=The Hindu Business Line|access-date=19 June 2011}}</ref>

Palakkadan matta rice is cultivated in the dense black cotton soil of [[Palakkad district]] in Kerala. The rice has a distinct earthly flavour because of the type of soil in which it is cultivated. These [[paddy field]]s are called 'poonthalpadam' and the soil contains a lot of [[clay]] and [[silt]]. Because of these qualities, this kind of paddy fields can retain more water.{{Cn|date=January 2021}}

==Characteristics==
The grains are yellowish pink (from being parboiled) with reddish outer layers. Rose matta rice maintains its pink hue as well as its flavour on cooking. Like all brown or parboiled rice, red matta has a lengthy cooking time and requires extra water.{{Cn|date=January 2021}}

[[File:Kerala matta rice.jpg|thumb|Kerala matta rice/Palakkadan matta rice]]

===Uniqueness===
Palakkadan matta rice is registered under the [[Geographical Indication]]s of Goods (Registration & Protection) Act, 1999 by the Palakkad Matta Farmers Producer Company Ltd.<ref name=gi>{{cite journal|last=Kochhar|first=Sudhir|date=July 2008|title=Institutions and Capacity Building for the Evolution of Intellectual Property Rights Regime in India: IV– Identification and Disclosure of IP Products for their IPR Protection in Plants and Animals|journal=Journal of Intellectual Property Rights|publisher=CSIR|pages=336–343|issn=0975-1076|url=http://nopr.niscair.res.in/handle/123456789/1782}}</ref> It is a coarse variety of rice with bold grains and red pericarp. The rice has a unique taste.<ref name=gi/> The coarse rice with red pericarp by itself ensures high content of nutrients. Par-boiling of the rice further ensures retention of nutritional value. The grains are grown on unique black cotton or regar soil, derived from rocks rich in lime peculiar to Palakkad, also in Poonthalpadam where the soil is heavy, containing 60–80% of clay and silt and possess low permeability and high water holding capacity. These soils, the humid weather of Palakkad, easterly winds<ref name=gi/> that blow through the Palakkad gap and the rivers that flow from the Western Ghats.{{clarification needed|date=August 2019|reason=Incomplete, unclear sentence}}

===Preparation===
Parboiled rice is harder than white rice and needs some thirty minutes of soaking before cooking.<ref>{{cite web|title=Travel Thursday #12 {{!}} Rosamatta Rice {{!}} Puzhukkalari {{!}} Chambaavari|url=https://vegeyum.wordpress.com/2008/05/23/tt1/|date=23 May 2008}}</ref><ref>{{cite web|url=http://www.nandyala.org/mahanandi/archives/2006/10/30/rosematta-rice-and-dal/|title=Rosematta Rice And Dal|date=30 October 2006}}</ref>

Matta rice is traditionally double cooked.{{fact|date=September 2019}}

The rice is washed in a large pan and left to soak from 1 hour to overnight. The rice is drained and simmered with 4 to 8 parts water for 30 minutes. It is then covered and left for 15–20 minutes. The rice is then salted and boiled for another 15–20 minutes or until cooked. It is finally drained and left covered for a further 10–15 minutes before serving.<ref>{{cite web|url=http://asiyama.blogspot.co.uk/2013/09/perfect-kerala-matta-rice-brown-rice.html|title=My Healthy Happy Kitchen|author=Asiya Omar|publisher=asiyama.blogspot.co.uk}}</ref>.Easy way is boil water and put rice for 25 minutes it will cook then drain the leftover water.

==Quality==
Paddy is thoroughly cleaned and destoned prior to boiling and drying process. Final finished rice is graded for removing brokens and again colour sorted in computerised sorting machines and well packed.<ref name=":0">{{cite web|url=http://www.thehindu.com/news/national/kerala/rice-app-gets-a-bran-update/article7943592.ece|title=Clipping of The HIndu}}</ref>

==Nutrition benefits==
Palakkadan Matta rice is more nutritious than white polished rice because parboiling before milling retains some nutrients.<ref>{{cite web|url=http://www.healthbenefitstimes.com/health-benefits-of-red-rice/|title=Health benefits of Red Rice|author=Sylvia|work=HB times}}</ref> One serving cup of 1/4 size can contain 160 calories and 1 gram of fibre. [[White rice]] doesn't contain any fibre. The brown outer layer of the Matta rice contains many nutrients and white rice is made by polishing away this valuable layer. One cup of Matta rice can contain 84 milligrams of [[magnesium]] and one gram of [[calcium]]. It also contains vitamins.{{Cn|date=January 2021}}

== E-commerce application by farmers ==
Some farms have adopted technology to ship matta rice from the farm to customers.<ref name=":0" />

== Personalisation ==
An agrarian family in Palakkad introduced a smartphone application to order personalised matta rice. The application allows customers to choose the bran content of the rice that they order.<ref name=":0" />

==Adulteration==
A serious health hazard is the wide availability of artificially colored matta rice. The color added for this purpose can be harmful to the body. There are complaints that such varieties are widely distributed through the subsidized public distribution systems on which the poor depend heavily.<ref>{{cite web|url=http://digitalpaper.mathrubhumi.com/c/3687424|date=21 October 2014|title=Palakkad}}</ref>

==See also==
* [[Sadhya]] – a dish in Kerala cuisine sometimes prepared using matta rice<ref>{{cite web | last=Tiwari | first=Nimisha | title=Flavours of India: Here's a look at a plethora of dishes that make festivals fun | website=The Economic Times | date=19 July 2018 | url=https://economictimes.indiatimes.com/magazines/travel/flavours-of-india-heres-a-look-at-a-plethora-of-dishes-that-make-festivals-fun/articleshow/65039593.cms | access-date=20 September 2018}}</ref>
*[[Nanjanagud banana]]
*[[Coorg orange]]
*[[Coorg Green Cardamom]]

==References==
{{Reflist}}

{{Varieties of rice}}

[[Category:Rice varieties]]
[[Category:Kerala cuisine]]
[[Category:Culture of Palakkad district]]
[[Category:Geographical indications in Kerala]]
[[Category:Agriculture in Kerala]]

Matta rice - Revision history

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