Food of every region is fascinating and as diverse as the many corners of the world. Having been raised outside Kerala and in a region where the staple diet is basically rotis made of Jowar, I was introduced to Matta rice only recently. I stumbled upon Single Boiled Matta rice only accidently, during one of my visits to the Malls and by looking at the packets displayed at the rice counters. I bought about two kilos of it and was pleasantly surprised to find that it needed lesser time to cook than Double Boiled Matta Rice The grains of Single Boiled Matta is smaller than the double boiled variety and the aroma of cooked rice appetizing. Apparently it also has a greater shelf life.
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