Matta rice, also known as Kerala Red Rice or Palakkadan Matta Rice, is a traditional Indian rice variety grown primarily in the Palakkad district of Kerala. It is distinguished by its reddish-brown hue and is prized for its unique flavor and nutritional benefits. Unlike white rice, Matta rice retains more of its natural nutrients and fiber due to being unpolished. 
Key Features and Benefits:
Nutrient-Rich:
Matta rice is rich in fiber, vitamins, and minerals, including iron, magnesium, and calcium. 
Distinctive Flavor:
It has a nutty, earthy flavor that enhances the taste of dishes. 
Cultural Significance:
It's a staple in South Indian cuisine, particularly in Kerala, and is used in various traditional dishes. 
Health Benefits:
The high fiber content aids digestion, and it is a good source of antioxidants. 
Cooking:
Matta rice typically requires a longer cooking time than white rice and may need to be soaked before cooking. 
Uses:
Matta rice is used in various South Indian dishes like idlis, appams, and Kerala Sadya meals.
It can be used in biryanis, pilafs, and other rice-based dishes.
It is also enjoyed as a simple cooked rice dish