Boiled matta rice is a rice variety with character and a firm texture once cooked. The grain type changes the final result and suits both simple and more involved recipes.
How to use it. Rinse it and cook in plenty of water until it reaches your preferred tenderness, then drain. Once cooked, rest it for a few minutes before serving to settle the texture.
Best for. South Indian curries, saucy meals and everyday cooking. Measure portions for the number of people and the dish you are making.
Find boiled matta rice from Anjappar in 10 kg; we deliver to Spain and Portugal.
Ingredients
100% Palakkadan Matta boiled rice.
Allergens
Contains none of the 14 allergens subject to mandatory declaration under Annex II of Regulation (EU) No 1169/2011.
Nutrition information
| Typical values | per 100 g |
|---|---|
| Energy | 1460 kJ / 349 kcal |
| Fat | 1 g |
| of which saturates | 1 g |
| Carbohydrate | 77 g |
| of which sugars | 1 g |
| Fibre | 0 g |
| Protein | 9 g |
| Salt | 0 g |
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.