Annam Red Parboiled Matta Rice in the 5kg pack is an essential ingredient in South Indian cuisine, prized for its distinctive, nutty aroma and firm texture. Thanks to the traditional parboiling process, its authentic flavor profile is preserved, making it ideal for curries and sambar. Sairas brings this specialty directly from the Hamburg Orient Market to your home.
Traditional South Indian delicacy: Annam Red Parboiled Matta Rice
Experience the pure authenticity of South India with Annam Red Parboiled Matta Rice (5 kg) . This unique red rice is a true highlight for any kitchen and impresses with its distinctive, robust, and slightly nutty flavor. As your premium expert for Indian food and Persian specialties at the Hamburg Orient Market, Sairas offers you this high-quality rice, cultivated in traditional growing regions.
Culinary profile & production
Matta rice, often also known as Palakkadan Matta, is distinguished by its characteristic reddish-brown color and voluminous grain. The gentle parboiling process—in which the rice is soaked, steamed, and dried before hulling—ensures that the grain's natural properties are preserved. The coarse texture provides an excellent bite, setting this rice apart from conventional white rice varieties.
Uses & Recipes
This red rice is indispensable in Indian cuisine, as it harmonizes perfectly with intense spices and rich sauces. Serve it as a classic side dish to South Indian specialties such as hearty sambar (lentil stew), spicy rasam, or creamy vegetable and meat curries. Annam Matta rice also provides the ideal base for preparing rustic rice dishes.
Product details
Ingredients: 100% red parboiled Matta rice.
Allergens: Contains no declarable allergens. (Naturally gluten-free, however, processed in facilities where traces may occur – please refer to the packaging instructions).
Nutritional values per 100 g (uncooked)
| energy |
approx. 360 kcal / 1520 kJ |
| Fat |
1 g |
| carbohydrates |
76 g |
| - of which sugar |
0 g |
| Dietary fiber |
3–4 g |
| protein |
8 g |
| Salt |
0 g |