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Matta rice

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Kerala matta (red) rice320 g
  • Salt¼ tsp

You need

  • Pressure cooker (3–5 L)
  • Medium saucepan with lid
  • Sieve or colander
  • Measuring cups and spoons

Method

  1. Rinse 320 g matta rice in a sieve 3 times, until the water is less cloudy. If you have time, soak it for 30 minutes; it cooks faster.
  2. Pressure cooker method: put the rice, 1.3 L (about 5 cups) water and ¼ tsp salt in the cooker. Cook on high heat to the first whistle (about 8 minutes), then turn the heat to low for 20 minutes. Turn off and let the pressure drop by itself, 10–15 minutes.
  3. Open and check: the grains should be split, soft all the way through and still a little chewy. Drain any extra water in the sieve and fluff with a fork.
  4. Open-pot method (instead of the cooker): bring 3.2 L (about 12¾ cups) water to a rolling boil in a large saucepan on high heat. Add the rice and the salt.
  5. Boil uncovered on medium-high heat for 35–40 minutes (30 if soaked), stirring now and then. It is done when a grain pressed between your fingers is soft all through, with no hard white centre.
  6. Drain in the sieve, tip back into the pot, cover and leave 5 minutes to steam dry.

Tips

  • Cool leftover rice quickly and get it into the fridge within an hour. Use it within a day and reheat until steaming hot.
  • A rice cooker with a timer can have the rice ready when you get home.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.