Matta Rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice or Red Parboiled rice, is locally sourced from the Palakkad region of Kerala, India. Used in a wide variety of foods, Matta rice can be had as plain rice, or be used to make idlis, appams and snacks like murukku and kondattam. Grown in the dense black cotton soil in parts of Kerala and Karnataka, these yellowish red grains of rice possess their own unique flavour and taste. Not just that, it possesses a fine earthy flavour that makes it a great accompaniment to lamb, beef and other game meats. What’s more, we give you ten health benefits to truly convince you to include Matta rice in your next meal

Boiled Rice Is Clean And Pure. The Main Feature Of This Rice Is That It Withstands Extended Shelf Life. It Relishes In Aroma, Given That A High Nutrition Value To Anyone'S Diet. It Can Be Attributed For Its Low Glycemic Index Which Assists In The Control Of Diabetes, Obesity & Cholesterol. It Is Cleaned And Packed At Our Hygienic Facilities. 

Idli rice grains are short, fat and have a white spot in the middle of the grain. Idli rice is usually soaked along with urad dal and parboiled rice and ground in a wet mixer. The resulting batter is used to make idli, the south Indian rice cakes.