How to cook Kerala Matta Rice - Pressure Cooker Method

Ingredients

• 1 cup (about 200 g)Kerala matta rice
• 7 cups (about 1.65 litres)water

Instructions

1. 1

   Wash and soak

   Wash the rice, then soak it for at least 30 minutes and up to 1 hour.

2. 2

   Pressure cook

   Pour 1 cup of water into the pressure cooker. Put the washed and drained rice in a separate heatproof bowl, add 7 cups of water to the bowl, and set it inside the cooker. Cover and cook over a medium flame for 8–10 whistles; 10 whistles gives softer rice. This should take about 12–15 minutes. Turn off the heat and leave the cooker undisturbed for 30 minutes without opening the lid, so the grains can absorb water and swell.

3. 3

   Drain the rice

   After the 30-minute rest, open the cooker. Drain the rice and excess water from the bowl through a colander.

4. 4

   Serve the rice

   The cooked Kerala matta rice is ready to serve.

What is Kerala matta rice?

Matta rice, also called Kerala red rice, is a traditional rice from the Indian state of Kerala and is popular across South India. Its reddish-brown grains have a robust, slightly earthy character.

This version uses the pot-in-pot pressure cooker method: the rice cooks in a bowl set inside the cooker, surrounded by water. A generous amount of water in the bowl and a covered resting period help produce soft grains.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 6g protein, 58g carbs, 2g fat.

Most of this dish's energy and carbohydrates come from the rice; it contains very little fat and only a modest amount of protein. Pair a portion with a protein-rich curry or dal and vegetables to balance the plate.

Why soak the rice first?

Soaking: give the washed rice at least 30 minutes in water, or leave it for up to an hour as the recipe allows. This gives the grains time to hydrate before pressure cooking.

How the pot-in-pot method works

Water in the cooker: add 1 cup to the cooker itself before placing the bowl inside. This water is separate from the 7 cups added directly to the rice.

The bowl: use a heatproof bowl that fits inside the cooker, with enough room for the rice and water. Keep the bowl's contents distinct from the water around it.

Use the whistles as a guide

Cooking time: cook over medium heat for 8–10 whistles, which takes about 12–15 minutes in the source method. The number of whistles is the main cue given here, rather than a fixed pressure-cooking time.

Texture: choose 10 whistles if you prefer softer rice. Cooker size and pressure behaviour can vary, so follow your cooker's instructions as well.

Do not skip the resting time

Rest: once the cooker has reached the chosen number of whistles, turn off the heat and leave it closed for 30 minutes. The rice continues to absorb water and swell during this time.

Opening the lid early interrupts the method's covered rest. Wait the full 30 minutes before checking or draining the bowl.

Drain and serve

Draining: the bowl will contain excess water after cooking, so pour the rice into a colander before serving. Let it drain briefly so the grains are not sitting in water.

On the plate: serve alongside a curry, dal or vegetable side for a more complete meal. The rice's substantial texture works well with saucy accompaniments.

Recipe notes & tips

• Measure the 1 cup of cooker water separately from the 7 cups for the rice.
• Use a bowl that fits securely inside the pressure cooker and leaves room for the cooker lid.
• Soak the rice for at least 30 minutes before cooking.
• Choose 10 whistles for a softer result, as described in the method.
• Let the cooker rest closed for the full 30 minutes before draining.

Variations

• Firmer grains: use 8 whistles rather than 10 for a less soft result.
• Softer rice: cook for 10 whistles, as in the recipe's preferred version.
• Curry pairing: serve with a South Indian curry to complement the rice's robust texture.
• Dal pairing: add dal alongside the rice for a more substantial meal.

Common mistakes to avoid

• Mixing up the water: keep 1 cup in the cooker and add the separate 7 cups to the rice bowl.
• Skipping the soak: allow at least 30 minutes so the rice is soaked as directed.
• Opening too soon: keep the cooker closed for the full 30-minute rest after switching off the heat.
• Expecting no excess water: drain the cooked rice through a colander before serving.
• Using a bowl that does not fit: check that the bowl sits safely inside the cooker before filling it.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3–4 days. Reheat until steaming hot, adding a splash of water if the rice has dried out.

Frequently asked questions