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.
Mainly consumed in Kerala, Coastal Karnataka, and Sri Lanka, Single Boiled Matta Rice is great when combined with fish, egg, or meat, curries or gravy.
The combo of Single Boiled Matta Rice with vegetable gravies and vegetable side dishes are not in the least humbler than the non- vegetarian combinations
Rich in Vitamin B, Thiamine, Niacin and other nutrients, it has a low Glycaemic index which means sugar is released into the blood slowly making it ideal for diabetic persons as well as others.
Usually one serving of about forty five to fifty grams of Single Boiled Matta Rice has Calcium, Protein, and Dietary Fibre at the same time, Zero Saturated Fat, Zero Trans Fat, and Zero Cholesterol.
I can vouch for the fact that Single Boiled Matta rice is definitely good food and a must try.
Looking forward to return with more rice tales,
The Rice Bowl