Akshaya Palakkadu Matta Rice (100% Super Fine – Sortex Cleaned) – 10Kg

An indigenous variety of rice grown in the Palakkad district of Kerala, India and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice. The grains are yellowish pink with reddish outer layers. It has a lengthy cooking time and requires extra water. It is harder than white rice and needs thirty minutes of soaking before cooking. It is the tastiest rice among the group.

Take 1 cup of rice and rinse well with water twice. Pour water again till it immerses and soak rice for at least 1 hour. For 1 cup of matta rice, add 10-12 cups of water for draining method and 6 cups of water for pressure cooker / pot method. It takes about 30 minutes for the rice to cook. Note: If the cooked Rice is too hard, then use more water and if the same is too soft, use less water