Kerala Matta High bran (Parboiled)
Kerala Matta High bran (Parboiled)
Kerala Matta High bran (Parboiled)
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Kerala Matta High bran (Parboiled)

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Rs. 196.80
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Rs. 196.80
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  • A popular variety of red rice from Kerala

  • Tasty and nutritious  red rice with high bran

  • High nutritive content

  • Single farm

Kerala Matta is a generic term used for parboiled red rice grown in Kerala. It is also called Kerala Red Rice or Palakkadan Matta Rice. Some also call it Rose Matta. This red rice is medium size  grained, bold and plump even after cooking. It is very popular in Kerala and tastes delicious with all Kerala curries. Once you eat it, you will come back to it! A small quantity of Kerala Matta Rice is enough to satiate you. If you want to have a controlled diet and do not want to overeat, semi-polished varieties of red rice like Kerala Matta are an ideal option.

The Story

Kerala Matta rice available in the market is virtually white or a light pink in colour. This is because the rice is almost polished with most of the bran removed. Bio Basics' Kerala  Matta ( high bran) Rice is deep red in colour because we retain 70% of bran to keep the fibre and mineral content very high.

During rice processing, after the paddy is cleaned, it is run through a sheller where the husk of the paddy is removed. In this unpolished stage, the rice has 100% bran and is fully red in colour. This unpolished rice may be difficult for daily consumption or for urban palates unless you are very committed to eating full fibre red rice. Unpolished rice is an excellent option for those who are prediabetic or diabetic.

However, many regular Kerala Matta consumers like to have higher than the regular 30% bran. So this high bran Kerala Matta is for that segment.

Bio Basics Kerala Matta (high bran) Rice is from a single PGS-certified organic farm in Palakkad. The bran content is around 70%  and may show slight variation from batch to batch because the rice is manually processed by adjusting the blade of the polisher. Since  most of the bran is left intact, the rice retains its deep red colour even after it is cooked.


  • Rich in nutrients
  • High satiation
  • Suitable choice for blood sugar management
  • High fibre content
  • Good for portion control


  • Store in an airtight container in a cool, dry place.
  • Add a few cloves, bay leaves or chillies to keep it free from infestation.
  • Don’t worry if you find bugs in your long stored rice. This is normal when grain is grown organically, processed and stored naturally. Sun dry for an hour, shade dry for another two hours, clean the rice and put it back in the container along with some cloves, bay leaves or chillies.


  • Wash and pre-soak the rice for about two hours before cooking.

  • Pressure cooker: 1 cup rice : 3 cups water. Cook on high flame for up to 4 whistles. The lower the flame and cook for up to 10 minutes. Wait for the cooker to cool before opening it. Drain excess water if any.

  • Open vessel: 1 cup rice : 4 - 5 cups water. add the washed rice after water boils. Cook for about 45 minutes, stirring occassionally . Drain excess water once cooked.


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