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| '''Palakkadan Matta rice''' is a variety of ]<ref>{{cite web|url=http://www.thehindu.com/todays-paper/tp-national/tp-kerala/article1221317.ece|title=Recognition for two rice varieties|date=March 17, 2008|work=The Hindu|author=Prabhakaran, G.}}</ref> known for its coarseness and health benefits. It is cultivated in ] district of ] in India and used for a variety of dishes in India and Sri Lanka. | |||
| ==History== | |||
| ] was originally invented in China during the ] in 800 AD. Palakkadan Matta rice was the choice of the royal families of ] and ] dynasties of India. The poorer sections of the society had no access to it as this variety was considered very expensive at that time. | |||
| ==Nutrition benefits== | |||
| Palakkadan Matta rice more nutritious than white polished rice because parboiling before milling retains some nutrients.<ref>{{cite web|url=http://www.healthbenefitstimes.com/health-benefits-of-red-rice/|title=Health benefits of Red Rice|author=Sylvia|work=HB times}}</ref> One serving cup of 1/4 size can contain 160 calories and 1 gram of fibre. ] doesn't contain any fibre. The brown outer layer of the Matta rice contains many nutrients and white rice is made by polishing away this valuable layer. One cup of Matta rice can contain 84 grams of ] and one gram of ]. It also contains vitamins. | |||
| ==Cooking parboiled rice== | |||
| Parboiled rice is harder than white rice and needs some thirty minutes of soaking before cooking.<ref>{{cite web|title=Travel Thursday #12 {{!}} Rosamatta Rice {{!}} Puzhukkalari {{!}} Chambaavari|url=https://vegeyum.wordpress.com/2008/05/23/tt1/|date=May 23, 2008}}</ref><ref>{{cite web|url=http://www.nandyala.org/mahanandi/archives/2006/10/30/rosematta-rice-and-dal/|title=Rosematta Rice And Dal|date=October 30, 2006}}</ref> | |||
| ==Cultivation== | |||
| Palakkadan Matta rice is cultivated in the dense black cotton soil of ] in Kerala. The rice has a distinct earthly flavor because of the type of soil in which it is cultivated. These ]s are called 'poonthalpadam' and the soil contains a lot of ] and ]. Because of these qualities, this kind of paddy fields can retain more water. | |||
| ==Adulteration== | |||
| A serious health hazard is the wide availability of artificially colored Matta rice. The color added for this purpose can be harmful to the body. There are complaints that such varieties are widely distributed through the subsidized public distribution systems on which the poor depend heavily.<ref>{{cite web|url=http://digitalpaper.mathrubhumi.com/c/3687424|date=October 21, 2014|title=Palakkad}}</ref> | |||
| ==Health benefits== | |||
| {{unreferenced section|date=January 2017}} | |||
| Palakkadan Matta rice contains ] and ], which can have ] properties and can protect the body from damaging poisons. This variety of rice also contains ] that helps to balance RBC in the bloodstream. It is also believed to be capable of controlling ]. Red rice is completely fat-free and can lower the risk of ]. Because of the rough taste, only a lesser quantity is consumed every meal. Red rice is also capable of fighting ]. | |||
| ==References== | |||
| {{Reflist}} | |||
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