Thavalai Kanna Matta - Raw Semi Polished

Kerala

Commonly known as the Rosematta rice, the Kerala Matta rice varieties are extremely nutritious. These bold grains lower content of fat, saturated fat and cholesterol; considered ‘heart-friendly’, consuming this grain ensures important blood vessels are clear of clogs and clots. Though it takes a slightly longer time to cook, it has a unique taste and fragrance; Along with the several health benefits, it one of the most common rice varieties used in the Kerala kitchens.
This particular variety of matta rice, gets its name, because on the field the grains look like frog (thavalai) eyes (kanna). It has been mentioned in the ancient Tamil literature Thirukkaral, as a the rice served to royalty during the Chera-Chola period.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Kerala

Red

It is recommended to store rice in a cool, dry area. If it needs to be preserved for a long period, say over a month or more, dried neem leaves can be added into the pack/box. It is better to avoid storing in humid areas as this would cause pests to form faster. Since our heritage rice is purely organic, the husk is sweeter, which in turn could invite pests if not stored as suggested above.

Raw Rice

Soak the Thavalai Kanna Matta rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.

Raw Semi Polished

Soak the Thavalai Kanna Matta Raw Semi Polished Rice for 30 minutes before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.

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Thavalai Kanna Matta - Raw ...