Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Rosematta rice and dal

Rosematta Rice ~ Traditional Rice of India
Rosematta Rice ~ Traditional Rice of India

The first time I heard about rosematta rice is at InjiPennu’s Ginger and Mango’s blog. This is the reason why food blogs rock. They can highlight a completely regional ingredient and make it accessible to those of us interested.

After reading her post, I thought I should try this beautiful pinkish grain at least once in my lifetime and fortunately I was able to purchase the rice at Indian grocery shops here in Seattle. Before blogging I wanted to know more about this rice. Sadly, there is not that much out there on the web. I couldn’t find even a single article or a photo (except for InjiPennus’s article) written on this traditional rice of India. Instead, what I found was umpteen articles on how mughals influenced Indian cooking etc, you know the same old, tiring typical things, authors of Indian cuisine focus on. Learning history is a good thing I agree but I do wish there were more articles on foods like rosematta rice that are unique and traditional to India. If there is anyone out there who knows the detailed history and irrigating areas of this rice, wants to share, it’d be my pleasure to publish your article on Mahanandi.

Rosematta rice also known as Palakkadan matta rice or Kerala Red Rice
Rosematta Rice - Raw and Cooked

Well, here is my experience of rosematta rice (also known as Palakkadan matta rice or Kerala red rice) - The raw grain is short and plump. It has brownish red, more like watered down terracotta color. There is 3 to 5 thick dark terracotta colored vertical streaks on the grain. I am guessing this is the outer bran of the grain, which will be lost if they polish this rice.

When it comes to preparation, I have prepared it little bit differently from my regular rice (Sona Masuri). First I took and let the water boil in a big pot and then added the rosematta rice to this boiling water. Partially covered the vessel with a lid and cooked the rice until the rice is soft and water evaporated. The measurements I used were 3 cups of water for 1 cup of rosematta rice. The time it took to prepare was about 20 minutes. Result is superior quality rice in a pale rose hue. I would describe its taste as earthy and gutsy, more pronounced than the regular white rice and with a nutty overtone. I loved the ruchi of it mixed with the dal.

Many thanks to dear InjiPennu for introducing this rice to me. I am glad that I tried and planning to prepare it atleast once a week from now on at my home. Brown rice doesn’t have to be boring, you can surely say that with this terracotta colored, traditional Indian rice.


Rosematta Rice with Moongdal Rasam

Posted by Indira©Copyrighted in Biyyamu (Rice), Rosematta Rice (Monday October 30, 2006 at 2:24 pm- permalink)
Comments (55)

The New Home of Mahanandi: www.themahanandi.org