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Kerala rice, also known as Kerala Matta rice, is a traditional variety of rice that is primarily grown in the Indian state of Kerala. The history of Kerala rice dates back several centuries and is closely intertwined with the culture and cuisine of the region.
The cultivation of Kerala rice is believed to have originated in the southern Indian state of Kerala around 1000 BCE. The unique red colour of the rice comes from a natural pigment called anthocyanin, which is present in the outer layer of the grain. Kerala rice has been a staple food in the region for centuries and is used in a variety of traditional dishes such as biryani, pilaf, and porridge. It is also commonly used to make a type of bread called appam. In recent years, Kerala rice has gained popularity outside of Kerala as a healthier alternative to white rice. This is because Kerala rice retains more of its natural nutrients than other varieties of rice, making it a healthier choice.
Appearance and Characteristics
Kerala rice has a reddish-brown colour and is typically medium-grained with a slightly coarse texture. The grains are usually longer than other varieties of rice, and they have a unique aroma and flavour that is slightly nutty and earthy. The colour of the rice comes from a natural pigment called anthocyanin, which is present in the outer layer of the grain.
Cultivation and Production
Kerala rice is primarily grown in the Kuttanad region of Kerala, which is known for its wetland farming practices. The rice is typically grown in the monsoon season, which lasts from June to October and is harvested in December. The rice is usually grown using organic farming methods and is free from harmful chemicals and pesticides.
Nutritional Value
Kerala rice is highly nutritious and is known to have several health benefits. It is a good source of dietary fibre, protein, and essential minerals such as calcium, iron, and zinc. The red colour of the rice is due to the presence of antioxidants, which can help reduce the risk of chronic diseases such as heart disease, diabetes, and cancer.
Culinary Uses
Kerala rice is a staple food in the Indian state of Kerala and is used in a variety of traditional dishes such as biryani, pilaf, and porridge. It is also commonly used to make a type of bread called appam. The nutty and earthy flavour of Kerala rice makes it a popular choice for savoury dishes, but it can also be used in sweet dishes such as rice pudding.
Health Benefits
Kerala rice is known for its several health benefits. As mentioned earlier, it is a good source of dietary fibre, protein, and essential minerals. The rice also has a low glycemic index, which means it is digested slowly and does not cause a rapid spike in blood sugar levels. This makes it a good choice for people with diabetes or those who are watching their blood sugar levels. The antioxidants present in rice can also help reduce inflammation and prevent chronic diseases.
kerala rice/ pinterest.com
Ingredients
- 1 cup Kerala rice
- 2 cups water
- Salt to taste
Method
- Rinse the rice thoroughly in a few changes of water until the water runs clear.
- In a heavy-bottomed pot, bring 2 cups of water to a boil.
- Add the rinsed rice to the boiling water and stir gently to prevent clumping.
- Reduce the heat to low, cover the pot with a lid, and let the rice simmer for about 20-25 minutes or until the water is absorbed and the rice is cooked through.
- Turn off the heat and let the rice rest covered for 5-10 minutes.
- Fluff the rice with a fork and add salt to taste.
Tips
- Make sure to use the correct ratio of rice to water. For Kerala rice, the ratio is usually 1:2 (1 cup rice to 2 cups water), but it may vary depending on the age and quality of the rice.
- Do not lift the lid while the rice is cooking as this can release the steam and affect the cooking process.
- If the rice is still undercooked after the water has been absorbed, add a little more water and let it cook for a few more minutes.
- If the rice is overcooked and mushy, reduce the cooking time and water ratio next time.
