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 – 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
in goa they eat this rice with prawn or pomfret curry.Its called “ukade tandul” ..ukade=boiled tandul=rice. It tastes yummy! and is supposed to be very healthy
Comment by Supriya — October 30, 2006 @ 2:47 pm
hi indira,
this is the rice that we cook everyday at home in kerala. your method of preparation is right. it needs lots of water and takes a long time to cook than white rice. instead of letting the whole water evaporate, you can drain off the water as we do for pasta when the rice is fully cooked. the rice is very tasty ,just little hot ghee and pappadam is enough to enjoy it.
indu menon
Comment by Anonymous — October 30, 2006 @ 2:55 pm
Hey again to God’s own country. I am so glad you are trying out more of Kerala recipes 🙂 Even I would suggest you cook in more water and drain off the excess water.I have heard that draining the water is healthy because the water is going to be starchy. Someone could correct me if I am wrong. And you would have noticed that this is heavier than sona masoori. Some people(ofcourse not the Keralites I believe 🙂 )have difficulty in digesting if had for dinner 🙂
Comment by Keralagirl — October 30, 2006 @ 3:41 pm
As supriya said, this rice is very popular among Konkanis also. We eat this with fish and this rice conjee(called as ‘pej’) with this. Usually Pej is served at around 11Am in between breakfast and lunch as a mini-lunch. This is supposed to be very good for health. My grandfather used to make this kind of rice at home by boiling the rice and then sun drying it.
Comment by shilpa — October 30, 2006 @ 3:48 pm
Indira,
Maybe you could try cooking it in the pressure cooker. That’s what I do. My relatives use the Japanese rice cooker. We used pressure cooker in Chennai too. But in Srilanka, I remember big pots being used – the kind you would use for thai pongal – but aluminium or some other metal.
The method is kind of the same. Water would be boiled and the rice would be added to it. A special heavy utensil was used to seperate out the rice from any stray stone. The utensil would have thick lines running through. the stone would get stuck in between the sturdy lines. but the rice would come floating in the water. I remember taking a long time to master the technique. One’s supposed to move the utensil back and forth while holding out one hand to just catch the rice and to let it fall into another utensil placed directly underneath. i was moving my body more. 😉
And one is supposed to drop the rice onto the hot boiling water by the handfull. I used to argue that it would be much better to just dump the rice onto the pot. But, nah! That’s not respectful to the rice. And you would be punished for being irreverent.
I remember that we had a small lid that would fit the pot perfectly. what’s unusual is that one half of the lid would have perfect holes in them. When it’s time to draw out the kanchi (that’s what we called the drawn out water. more on it later). The wooden fire would be reduced by moving some wood onto the next aduppu. And after placing a vessel to collect the water, the pot would be tilted.
Now about Kanchi. Have you ever had Kanchi from the par-boiled rice? Heaven! that’s what it is. You should add some chopped pearl onions, some green chillies, few curry leaves – torn, salt and some freshly squeezed coconut milk. Use it like you would add cream to soup. Please dont even think of using the canned milk or coconut milk powder. Add some cooked rice too. You know what’s the best way to serve this? The half coconut shell. I remember sitting with my cousins and siblings and slurping kanchi and clamouring for second serving. Mind you it only tastes good warm.
Do try it.
It only when I’m writing this that i realised that I was quite young when i had this dish. Almost 10. Havent had kanchi, the way I described it after that. But the taste and the smell just stayed with me. I guess, i will cook the rice on the stove just to get some kanchi.
Thanks Indira.
-Mathy
Comment by Mathy Kandasamy — October 30, 2006 @ 4:01 pm
More about Kanchi or Kanji.
Indira, are you familiar with the Chinese rice porridge? The Japanese and the Filipinos have similar rice porridge. I had a Chinese room-mate. And she calls it Conjee. But they use the white, raw rice for it. And it’s supposed to be good food for the invalid and the elderly. But, they add lots of stuff – meat, egg, vegetables to it. Dont forget the soy souce. 🙂
-Mathy
Comment by Mathy Kandasamy — October 30, 2006 @ 4:06 pm
Indira,
I like your writings and presentation, just for one reason. You are a true believer in our Hindustani/Bharath traditions and are confident to present them in their real way.
You are not like some inferiority complex struck writers who try to westernize most of our ways of cooking. The greatest need of the day is believing in ourselves and our traditions. Keep up the good work.
Thanks.
Comment by Madhavi — October 30, 2006 @ 4:40 pm
Hi Indira,
I am back looking at your blog & yet again, awed at your post!
In Kannada this rice is called “Kemp Akki” literally meaning Red Rice. One of the ways my Mom cooks this, is into something called “Gangi Oota” meaning a porridge meal. 1 cup of red rice is cooked in about 4 – 4 1/2 cups of water and the excess water is retained at the end of cooking. It is allowed to cool down completely, then mixed with salt and buttermilk. This tastes heavenly with a good serving of lime or mango pickles. It is believed that this meal helps your body to cool down and therefore is very common during summer.
Thanks for bringing back the sweet memories – I have to now go hunting for this rice here in Denver! 🙂
Comment by RD — October 30, 2006 @ 5:31 pm
hello indira medam,
we are fans of your blog,i admire your creativity and your culinary skills. Please can you post your picture/photo in thw blog.
Thanks
Rajini
Comment by rajini — October 30, 2006 @ 5:39 pm
This is the rice i grew up on,goes equally well with veg and non vegetarian curries. I too cook this rice in plenty of water and drain off the excess. I love payasam made out of broken rose matta rice. Thank you for blogging about it, wish i knew more about this rice to share with you. Will have to ask my mother.
Comment by Archana Thomas — October 30, 2006 @ 5:40 pm
dear indira,
this rice makes great idlis. about 100 years ago, this was the only rice available in the traditonal kerala household. keralites call it kuthari. it is also consumed in goa. i make idlis with rose matta rice using 1.5 cups rose matta and 1 cup brown basmati rice, with 1 cup urid dal. makes soft, whole grain idlis.
you can cook the rice using three cups of water per cup of rice with three to four whistles in the pressure cooker.
shaista
Comment by shaista — October 30, 2006 @ 6:14 pm
This rice is also eaten in the “konkan” region of Maharashtra. It is called “Ukda Tandul” – It is eaten with curries. and also is made in a thin consistency porridge called “Pej” (To be eaten with salt & ghee). This rice is considered nutritious and easy to digest.
Comment by Anon — October 30, 2006 @ 7:55 pm
Wow! Yet another delicious meal.
I never heard of this kind of rice however now that you have posted it and looks to be yummy,i would like to try it.
Kudos to your photography skills!!
Comment by Deepu — October 30, 2006 @ 9:04 pm
That’s indeed beautiful Indira, and Im surprised you get such regional stuff more often in stores in the US than our local grocery stores / hypermarkets in cities like Bombay…however I shall look for this one again in stores here, would love to taste its flavour sometime! It must be a great change from eating refined polished rice!
Comment by Nandita — October 31, 2006 @ 1:21 am
Hi Indira,
Thanks for this lovely recipe. Your photography is outstanding. I enjoy coming to your blog to see how you have presented (photographed) that day’s meal.
I also love the bowl that you put this dish in…..did you buy this in the US or in India? Could you tell me where exactly (i.e., what store) you bought it in? I love ceramics and stoneware and i particularly love the Indian variety (the ones we used to store pickles, mangoes, salt etc. in). Thanks!
Comment by anjali — October 31, 2006 @ 5:24 am
Is this the boiled/par-boiled rice that you get in Indian stores? I use these for making idlis and it looks similar. I usually buy ponni rice. Never heard of rosematta rice before though.
Comment by Hema — October 31, 2006 @ 6:17 am
Hi Indira,
Initally I used to detest that rice. We used to mock our Kerala friends refering to the rice as “chewing gum” but over a period of time, I started loving it and the rice is best suited for Kerala dishes. And I heard that the rice is very nutricious and healthy that the raw rice. But I think it takes quite a time to get cooked (and it is called “boiled” rice, what an irony!)
Comment by Ravi — October 31, 2006 @ 6:20 am
Hello Indira garu,
i havent ever heard of this rice.Though i remember seeing it in indian store,i never made an attempt to find out about it.It looks really good ,will try it out for sure and will let you know how it turns out.India lo inni years unna kuda inka enni cultures gurinchi telusukovaalo.Mee blog dwara chaala telusukuntunaanu.All the best indira garu,keep up the good work.
Comment by Deepa kiran — October 31, 2006 @ 7:16 am
Hi Indira, we cook this 7 days a week at My Dhaba 🙂 yes, truly an incommensurable thing. We prepare this the same way what RD explained before. In addition to that the boiling rice is removed just just a minute before it is completely cooked, and the water drained off completely the same way. After two minutes, the vessel is covered with its lid and placed over gentle heat for 5 more minutes. If the timing of the cooking is gauged correctly, this rice blossoms out to a velvety fluffy texture which is a delight to an epicurean taste. Cheers!
vkn
My Dhaba
Comment by VK Narayanan — October 31, 2006 @ 8:47 am
Is this the same as “dampuDu biyyam” ?
Comment by Anonymous — October 31, 2006 @ 10:14 am
Hi Indira: I love your blog, and this is my first “comment”, more a question. I was taught never to drain off the water in which rice is cooked (other commenters have recommended doing this) because all the B vitamins go away with the water. Use less water to start with, I was told. Can you please share your thoughts?
Thanks in advance
Comment by Milagai — October 31, 2006 @ 10:29 am
Hi Indira-
Like many fellow commenters, I am hearing about this rice for the first time. Now that you have mentioned, will certainly try to look for the name in the Indian stores.
I tried both your rice noodle recipes – the pad thai and the asian noodle (the noodle and co one. They came out very well. I put the noodles in hot water like you had mentioned in your second recipe – much easier than the first time and nonsoggy.
In fact, on a different note – I incorporated your peanut sauce and tofu combo while making “maggi noodles”, and turned out to be a nice way to pack protein alongwith the usual veggies. I don’t use the tastemaker that maggi packets come with. Where I went to college in India, paneer maggi was highly popular…Your peanut sauce gives maggi a new definition, and it was yummo!!
thanks for all your new ideas!
desimom
Comment by Desimom — October 31, 2006 @ 10:31 am
Hi Indira,
The photos you posted are wonderful.And also your recipes.
As already mentioned by others the best way to cook is with lot of water.Add very little salt also while cooking this rice.And once cooked drain the water.i usually soak it for 30 min before cooking.
This drained water is called “Kanji Vellam” in kerala and people there drink it.
Its very tasty and healty also as this rice is considered like brown rice.Therefore much more healthy than white rice.
It goes well with many curries.
one of my favorites being seasoned yogurt.
Many of my non-malayali friends also love this.
And this curry is very simple.
Just fry mustard in oil (like tadka),then add lightly crushed cumin, black pepper, curry leaves,gralic and 2 dry red chilli.fry for 2 min and add turmeric powder.and then add 1/2 cup of water and salt.let this boil for 5 min and then add beaten yogurt.keep stirring till yogurt becomes warm (should take about 2-3 minutes only).be careful to reduce the heat as if the heat is too high yogurt will split.
serve with warm rice.enjoy.
cheers
Sheeba
Comment by Sheeba — October 31, 2006 @ 10:53 am
My parents love this rice, for its health benefits. I bought it once in the local desi store and cooked it like regular rice in pressure cooker, except with more water than normal…it turned out fine, but honestly, I didn’t know what to eat it with!!! Since it has a strong flavor of its own, it doesn’t go well with sambhar, rasam like the way we usually eat. I think I’ll try some recipes posted in the comments..with seasoned yogurt sounds yummy.
Indira – if you come across any more side dishes with this rice or brown rice, pls post recipes for those..thanks!
Comment by @ — October 31, 2006 @ 11:26 am
No Indira, I don’t steam cook this. I boil this in water just as we do for pasta, and I use a pasta cooker because it is easy to drain so I don’t have to keep a separate colander for this.
The way your rice looks in the pictures seems undercooked to me. Maybe that’s the way you like it. We cook this until it is really soft. I don’t know if you see any difference in this picture, but I cook it to nearly one and a half hours! I think inji pennu cooks this rice in pressure cooker.
Comment by RP — October 31, 2006 @ 12:14 pm
Such generous response – it’s really heartwarming and overwhelming. I learned a lot, not only the different names but also different methods of cooking this rice. Thank you for taking time to share the things you know here on Mahanandi.
Mathy: Yes, I know ‘ganji'(Telugu). We prepare it like RD mentioned, with rice water, salt, buttermilk, and also little bit of green chilli, little bit of overcooked rice mixed in. It’s been a while since I prepared this traditional ganji drink but I do remember liking it. This rosematta rice suits best for this type of ganji I think and I’m planning to prepare it soon.Thanks.
Hi Anjali: I purchased the ‘jaadi’ at a flea market when we were in Ohio. I think you could buy this type of vessels in mom and pop style kitchen gadget shops in malls etc here in US.
Hi Milagai: Never drain the water, that’s what I was also taught about rice preparation. I do think it’s waste of nutrients and I’d never prepare rice in that way.
RP: Got it, thanks. I clicked on the link you have provided in previous comment and thought you would take rice in small basket and take water in the vessel and cook the rice without directly touching the water on steam, like we steam-cook vegetables. My mistake.:)
Yesterday it was very cold here and I took the photos outside in my balcony. Rice cooked to soft (and I was able to cook it within 20 to 30 minutes in this direct boiling method) but with coldweather touch, the grains gave the appearance of undercooked. Cold breeze stiffened them up.:)
Comment by Indira — October 31, 2006 @ 2:54 pm
As a kid this is the rice I used to eat all the days of the week. My parents and grandparents couldnot bear to eat anything else. It was also more expensive than regular white rice. But familiarity breeds contempt and for me the regular white rice was the most tasty form of rice. When my grandfather was alive, we used to cultivate it and process the rice at our place. I hated it as a kid when I had to help out, but thinking about it now- it gets very nostalgic. This rice is called ‘kutthari’. When you remove the outer cover of the rice, they dont remove the whole of the husk and that is why it retains that dark color on the surface. Considered to be nutritionally superior and lots of fiber.
Comment by Gini — November 1, 2006 @ 7:20 am
Indira, I feel so happy to see this rice that I ate day in and day out while growing up in Kerala featured on your website. Recently my local Indian store here has started selling this and now I make this everyday. I cook it with about 6-7 cups of water and then drain off the excess ‘coz that makes it taste better.
Comment by Jayashree — November 1, 2006 @ 9:45 am
I use the Kerala rice in clear soups! It adds a nice touch since it retains its shape.
I am not sure if this and the Goa rice are the same. I have both in my kitchen – this and the Goa brown rice. The Kerala red rice takes a little longer to cook than the Goa variety. Also, when raw, the Kerala rice is ‘red’ while the Goa (brown) rice is ‘pink’.
Comment by Anita — November 1, 2006 @ 10:20 am
Hi Indira,
I was raised on white rice and I never liked it becos it was big and colored!!! After marriage started eating this rice. I even have sambhar saadham and rasam saadham with this rice. The way we cooked it here is to cook it with lots of water in pressure cooker with whistle on high (electric) flame for 7 minutes (I set the timer). We dont let the whistle come fully. Stop it midway else the kanji drips all over the lid. Switch off and then keep on the stove without opening for 1 hr and then drain the water. Usually i get kanji enough for all members in our family. If the kanji is kept out side for a long time it becomes too thick so to prevent that we add 1 glass of ice water. My FIL drinks this with pepper powder and salt as the post breakfast pre-lunch snack (Helps prevent mouth sores). We started my kid on this kanji as the first food apart from milk (kanji with ghee) since we did not get ragi near our town.
I am now a full time rosemattaari fan and cant(wont) go back to the white rice.
Comment by Vidya — November 1, 2006 @ 10:33 am
Hi Indira,
This is called ‘kara arisi/ sigappu arisi’ in tamil in our region. We used to make puttu with this.Nice of you to highlight this highly regional variety of rice.
Comment by Lakshmiammal — November 1, 2006 @ 12:49 pm
So lovely–I will see if I can find this nearby.
Comment by the chocolate lady (eqj) — November 5, 2006 @ 9:21 pm
This rice is popular all over the konkan. We in tulunadu(udupi/mangalore) also use the same(called as “urpel ari” in local lingo).
Urpel ganji(conjee) with kori gasi(traditional chicken curry with coconut) is the best!!!
Comment by Naresh Shetty — November 12, 2006 @ 11:58 am
[…] Rose Matta rice/Kuthari: Red parboiled rice from Kerala. We use it as a staple with veggies and curries, for idlis , and a host of other dishes that call for parboiled rice, as well as for traditonal Kerala dishes like kallappam, and pal payasam. […]
Pingback by Pantry Audit: Rice » jugalbandi — February 12, 2007 @ 7:17 am
[…] To know more about Rosematta Rice, Visit Indira’s Mahanandi who has given a wonderfull picture of how to cook and ways to eat this rice. Seeing the beautifull picture of pongal, i thought why not i cook bisibhelle bhath with this as my daughter just hates this rice but loves besibhellebhath . The idea just clicked right to make her eat. She just loved it, and asked to add it to our weekly dinner menu. […]
Pingback by ಕà³ÂÂಚà³ÂÂಚಕಿ ಅಕà³ÂÂಕಿ ಬಿಸಿಬೆಳà — March 8, 2007 @ 5:12 pm
Hi,
In Mangalore which is my home town, we use this rice everyday. Its called Kusulakki. We make “Gangi” from this rice by adding lots of water while cooking and eating it with pickle and ghee or fish powder.. Too good for health as it cools down the heat in our body…
Comment by Sushma — March 30, 2007 @ 2:08 pm
This is my staple diet for years. Can anyone shed light on the nutrients of this rice? How much starch or carbohydrate content does it have? Is it glycemic? I am trying to research on whether those with diabetes can consume this rice? Can anyone shed some light?
Comment by Gus Charles in Dubai — June 30, 2007 @ 11:21 am
I would second Gus Charles’s comment.
I give broken red rice kanji with buttermilk as breakfast for my four year old daughter before she goes to school, and it keeps her going for an easy four hours before lunch. I would like to know more on the nutritive value of this rice.
Comment by Lakshmi — September 30, 2007 @ 2:32 am
Hi i love this rice. In udupi and mangalore people eat this rice everyday.I am from udupi.We eat it with fish curry and anything tamarind curry goes well with this rice.
Comment by bubbly — April 28, 2008 @ 5:50 pm
Can you please guide me how to cook D-biyyam in pressure cooker.let us say, how much water is to be added for say 50gms of rice and should we let cooker give whistles normally or should it be stopped midway. i want to start this but never had this kind of rice. interested in this. Dr.Mantena Satyanarayana Raju garu is advicing all of us to have this d-biyyam or d-rice. pl send mail to be above. Thanks INDIRA RAMANI, SECUNDERABAD
Comment by INDIRA — May 20, 2008 @ 9:31 am
[…] Mahanandi has a Rosamatta Rice and Dal […]
Pingback by Travel Thursday #12: Rosamatta Rice - A Keralan Secret « A Life (Time) of Cooking — May 22, 2008 @ 9:44 am
WOW I discovered your blog about a year plus ago and just love the stuff you have here. NEVER been disappointed in trying out anything you suggested .. each was somnething I never tried before. Fabulous combis and I am a Bengali BUT a total fan of South Indian food esp Keralan Cuisine.
And I found this Red Rice at a friend’s house and since have been having it as part of meals every alternate day. Been 5 years now ;-)) LOVE IT. Gathered some interesting ways to taste it / prepare it from this piece and it’s following comments. Red Rice Congee .. can’t wait to try it on a lazy Sunday morning when my cook does not show up and it’s cold and wintry outside.
THANKS for your invaluable blog.
Sujata
Comment by Suj Bose — December 23, 2010 @ 6:06 am
It is the staple food of mangalore and coastal karnataka .We prepare rice ball(pindi) ,pathir (a flattened rice bread),seme(traditional rice noodle) and also rice and kanji(porridge) mainly by beary community of mangalore.
Comment by Mukthar — March 24, 2011 @ 9:29 am
Lovely Post!
In the past, I had trouble digesting this rice at all – lunch or dinner. Then I asked my Grandma who is from Kerala and she told me the trick is soak this rice for at least 30 minutes (maximum an hour) before cooking. Cook it in plenty of water and once cooked, cover and let the rice soak in the water for 20 minutes before draining the water. The rice fluffs up, still retains texture but is softer and easier to digest. Yummy with fish, chicken and meat curries!!
Hope this helps!
Comment by Kavita — August 18, 2011 @ 1:32 pm
hi thanks for the info i was looking all over for this to make porridge for baby.
Comment by meenal — December 16, 2011 @ 9:29 pm
I think in Andhra we call this as ” Dampudu Biyyam “.I remember my mother saying that it is very healthy as it is not too much pollished.During my grandparents time they used to eat only this rice.As told by the elders,what ever the starch(Ganji) comes out of this is good for your body during hot days to keep your self cool.
I am really happy to see that we are not forgetting our traditions and trying to save them.I will try to find this rice too.Thank you Indira.
Prasanthi.
Comment by Prasanthi — December 17, 2011 @ 10:44 am
can u pls post more recipes with red rice as i bought a big bag or it to make porridge for my baby and now she is not eating tht porridge and i m stuck with a big bag of rice.
thanks
Comment by meenal — February 21, 2012 @ 12:49 pm
The red parboiled rice (tambde ukde tandul) is available very cheaply at Goa Sahakar Bhandar opp Rajendra Prasad Stadium in Margao-Goa. I last bought them at Rs 25/- only!
they are high in fiber and nutritious.
Comment by sanyoj — March 31, 2012 @ 10:40 am
Rosematta rice is not only native to kerala,it,s grown in himachal and uttrakhand from ages,and is called telia rice.(as this rice on cooking is a bit oily)this rice is being cultivated organiclly in some farms in himachal.
Comment by ajay singh — January 18, 2013 @ 10:53 am
Hi I am from mangalore and have been eating this rice from my childhood . It is higher in finer content and hence adds bulk to stool . The high fibre also slows down the digestion and keeps you full for longer time. As the digestion is slow, the release of sugars is also slow, thus with a Lower glycemic index. Hence people who did hard labour preferred this as they wouldn’t hungry very soon. During my childhood I remember the way that this rice was cooked. We had a box with six pillows made of straw. The rice would be boiled in a big round vessel with a lot of water. When a boil was reached after adding the rice, the vessel would be transferred to the box and left inside for 2 to 3 hours. During this time the rice would continue to cook and then the water would be drained. Don’t remember what the box was called but it helped save fuel during cooking as this rice requires a long cooking time.
Comment by Rekha dsouza — January 22, 2013 @ 4:12 pm
Has anyone eaten this rice unpolished so that it is totally red not white with streaks?
Comment by Radha — February 17, 2013 @ 6:20 pm
What brand matta rice do people recommend?
I didn’t get good reaction when I cooked it. Maybe you have to wash real well til water runs clear but I’m afraid of losing nutrients?
Indira, please have a checkbox that says please notify me of follow up comments and to have an email list I can subscribe to so I get your new posts via email.
Comment by Radha — July 6, 2013 @ 7:34 pm
what do we call paraboiled rice in kannada
Comment by suma — July 28, 2014 @ 7:49 am
This is ‘kuthari’ in kerala.
I used to have this daily for lunch (rice and curries) and dinner (as kanji rice soup) in childhood (until started living hostels for college and jobs)
Most of the district s paddy fields have different types of rice harvests.
In palakkad/malappuram yhre are two harvests. Feb (makaram) and jul (kanni)
Two types
1. Paraboiled: the grain is boiled dried in sun..and use mill (ural in traditional) to remove skin..filter out ..and this is maily for cooking
And grinding (for dosa idli kozhukkatta)
2. Raw rice (similar to pachari but brown colir)..skin is removed from grain before boiling.
This rice is used for payasam…nedyam (temples) and making rice powder.. (putt noolputt (idiyappam))
The kozhukkatta idiyappam and putt of brown rice taste is super..
The rice processed at home is soft..but the one we buy like nirapara doublehorse are hard need more time to cook.this is because of the differrence in boiling and drying the rice grains (nellu)
Comment by Indu — September 19, 2014 @ 8:27 pm
Can we substitute red ukda rice in doses and idli instead of white rice?
Comment by Rachana — April 25, 2015 @ 5:11 am