Worth2Deal Palakkadan Long Matta Rice | Authentic Kerala Vadi Matta Red Rice | Double Boiled | Natural Bran Retained | Low GI | Diabetic Friendly | 1kg, 2kg, 5kg & 10kg

The Rice That Has Fed Kerala for a Thousand Years

Every Kerala meal has a centre. Not the fish curry. Not the sambar. Not the thoran or the pickle. The centre is the rice — and for most Kerala households, that rice has always been Palakkadan Long Matta. The bold, reddish-brown, elongated grain that sits firmly on the banana leaf, absorbs the curry that surrounds it without breaking, and carries the unmistakable earthy aroma of Palakkad's black cotton soil into every kitchen it reaches.

This is not a health food trend. This is not a recent discovery. Palakkadan Long Matta Rice — known across South India as Vadi Matta, Rose Matta, and Kerala Red Rice — has been the daily staple of Kerala households for centuries. It fed farmers in Palakkad's paddy fields. It filled the plates of Kerala's ancient royal dynasties. It is the rice that every Kerala grandmother cooked without measuring water — because she knew by the smell and the sound when it was ready.

Worth2Deal sources this authentic Palakkadan Long Matta Rice directly from Palakkad farms — the only GI-certified growing region in India where this variety can legally be produced. Double boiled using traditional parboiling methods, natural bran retained, hygienically cleaned and sorted in Malappuram — delivered to your door anywhere in India with free shipping.

What Is Palakkadan Long Matta Rice

Palakkadan Long Matta Rice is the elongated-grain variety of GI-certified Palakkadan Matta — known as Vadi Matta because of the grain's distinctive long, bold shape. Vadi in the context of this rice refers to its elongated form — longer and firmer than the round Unda Matta variety — ideal for daily meals where the rice needs to hold its shape against strong, flavourful curries.

Palakkadan Matta Rice holds Geographical Indication (GI) certification from the Government of India — legally certifying that this variety originates exclusively from the black cotton soil and climate of Palakkad, Kerala. This is not a marketing label. It is a legal certification. No other region in India can produce or sell rice under this name.

The black cotton soil of Palakkad — called regar soil — is derived from lime-rich rocks unique to this region. It holds exceptional water retention capacity and creates growing conditions that concentrate flavour and nutrition in the grain in ways that cannot be replicated in other soils. This is why Palakkadan Long Matta tastes different from red rice grown anywhere else in India — and why Worth2Deal sources exclusively from Palakkad farms.

Worth2Deal Palakkadan Long Matta is double boiled — the paddy is parboiled twice before milling. This traditional double-boiling process drives vitamins and minerals from the outer husk deep into the grain before the husk is removed — ensuring that the cooked rice retains B vitamins and minerals that single-stage milling cannot preserve. The result is a thoroughly parboiled grain with a firm, separate texture and deep earthy flavour that is distinctly Palakkadan.

The Nutritional Advantage of Natural Bran Retained Long Matta

Worth2Deal Palakkadan Long Matta Rice is processed with natural bran retained — the outer coating that polished white rice removes entirely during milling. That retained bran gives Long Matta a meaningful nutritional advantage over fully polished rice:

Dietary Fibre 

 The retained bran provides dietary fibre completely absent in polished white rice. Fibre slows digestion, creates lasting satiety, supports bowel regularity, reduces cholesterol absorption, and nourishes beneficial gut bacteria.

Lower Glycaemic Index 

Palakkadan Long Matta has a naturally lower glycaemic index than white rice — blood glucose rises more slowly and steadily after eating Long Matta, making it a suitable everyday rice for people managing diabetes, insulin resistance, or blood sugar levels.

B Vitamins 

The traditional double-boiling process drives B vitamins from the outer husk into the grain before milling — the cooked rice retains thiamine (B1), riboflavin (B2), and niacin (B3) that polished white rice loses entirely in processing.

Magnesium 

 Present in the retained bran — supporting heart function, blood pressure regulation, bone health, and insulin sensitivity. Low magnesium is directly linked to insulin resistance — making Long Matta's magnesium content particularly relevant for diabetic dietary management.

Calcium 

 Supports bone density and dental health — absent in polished white rice.

Antioxidants 

 The deep reddish-brown colour of Long Matta comes from anthocyanins in the retained bran — natural antioxidant pigments that reduce oxidative stress and inflammation.

Gluten Free 

Palakkadan Long Matta Rice is naturally gluten-free — suitable for people with gluten intolerance or coeliac disease.

Important note: While Palakkadan Long Matta Rice has a lower glycaemic index than white rice and may support blood sugar management, it remains a carbohydrate food. People with diabetes should manage portion sizes and consult a healthcare provider before making dietary changes.

Why Long Matta Is Kerala's Everyday Rice

Palakkadan Long Matta is not just for special occasions. It is the rice most Kerala households eat every single day — because it works with everything on the Kerala table.

The firm, elongated grain holds its structure against the strong, coconut-based curries of Kerala cooking — sambar, fish curry, beef curry, chicken curry, avial — far better than soft-grained or polished rice varieties. Where soft rice becomes mushy against a watery sambar, Long Matta stays separate and firm, absorbing the curry flavour deeply into each grain rather than dissolving into it.

It stays firm and flavourful for hours after cooking — making it ideal for lunch boxes, travel meals, and late lunches. It does not clump or harden the way white rice does when it sits.

The kanji water — the starchy liquid drained after cooking — is itself a traditional Kerala wellness drink, rich in B vitamins, consumed warm as a mid-meal beverage or applied to hair for natural shine and scalp nourishment. Nothing from cooking Long Matta is wasted in the traditional Kerala household.

How to Use Worth2Deal Palakkadan Long Matta Rice

Daily Kerala Meals 

The classic pairing. Long Matta with sambar, fish curry, thoran, avial, rasam, dal, moru curry, and pickles. The firm grain absorbs curry deeply without breaking — making every mouthful carry the full flavour of the meal.

Kerala Kanji 

Rice porridge made with generous water and salt is Kerala's traditional recovery and comfort food. Long Matta kanji served with small onions, green chillies, and pickle is one of the most satisfying and nourishing meals in South Indian food culture.

Diabetic-Friendly Daily Cooking 

The lower GI compared to white rice makes Long Matta a practical everyday substitution for diabetics. Pair with protein-rich curries — fish, lentils, eggs — to further slow glucose absorption.

Lunch Box Rice 

Firms up naturally after cooking without hardening or clumping. Holds its texture and flavour for 4–6 hours — ideal for school and office lunch boxes.

Curd Rice 

Cooked Long Matta mixed with fresh curd, tempered with mustard seeds, curry leaves, and green chilli — a cooling, digestive meal that works particularly well with the firm grain texture.

Also From Worth2Deal Kerala Rice

For those who prefer a shorter, rounder grain with a softer cooked texture — explore our Palakkadan Unda Matta Rice — the classic round-grain Palakkadan variety from the same Palakkad farms, ideal for Onam Sadya, kanji, and payasam. And for our highest-fibre rice option, see our Organic Kerala Parboiled Brown Rice with 90% Bran — ideal for maximum digestive support and blood sugar management.

How to Cook Worth2Deal Palakkadan Long Matta Rice

Rinse the rice 4–5 times until water runs clear. Soak for minimum 30 minutes — up to 2 hours for faster and more even cooking.

Pressure Cooker (Recommended): 

Use 1 cup rice to 3.5 cups water. Cook on medium flame for 5–6 whistles. Allow pressure to release naturally — do not open early. Drain excess water. The grain should be soft and firm with a slight chew — not mushy.

Open Vessel (Traditional Kerala Method):

Use 1 cup rice to 8 cups water in a large pot. Bring to full boil. Add soaked rice. Cook on medium flame for 25–30 minutes stirring occasionally. Press a grain between fingers — it should mash with slight resistance. Drain through colander.

For Kanji: 

Use 1 cup rice to 10–12 cups water. Cook on low flame for 35–40 minutes without draining. Stir occasionally. Add salt to taste. Serve warm with small onions, green chillies, and pickle.

Electric Rice Cooker:

 Use 1 cup rice to 3 cups water. Cook on standard white rice setting. Allow to rest for 10 minutes after cooking before opening.

Storage Instructions

Store in a cool, dry, airtight container away from direct sunlight and moisture. Add 2–3 dried cloves or a bay leaf inside the container to naturally prevent infestation during long storage — the traditional Kerala household method used for generations. Best consumed within 6–8 months of purchase for optimal flavour and nutrition. Do not store near strong-smelling items — rice absorbs odours easily.

Product Details

Net Weight: 1kg | 2kg | 5kg | 10kg Variety: Palakkadan Long Matta Rice — GI Certified — Vadi Matta Grain Shape: Elongated — long grain Vadi variety Processing: Double boiled parboiling — traditional method Milling: Natural bran retained Colour: Deep reddish-brown — natural from retained bran Glycaemic Index: Lower than white rice — diabetic friendly Cultivation: Conventional — sourced from Palakkad farms, Kerala Gluten Free: Yes Artificial Colour: None Preservatives: None Shelf Life: 12 months from date of packing (unopened, stored correctly) Storage: Cool, dry, airtight container Sourced from Palakkad farms, Kerala Packed by: Worth2Deal, 7/330 Shanti Nagar, Valayamkulam, Kokkur Post, Malappuram District, Kerala 679591 FSSAI Licence No.: 21317233000044 Customer Support: worth2deal@gmail.com | +91 9846294242

FAQ

What is Palakkadan Long Matta Rice? 

Worth2Deal Palakkadan Long Matta Rice is the elongated-grain variety of GI-certified Palakkadan Matta — known as Vadi Matta, Rose Matta, and Kerala Red Rice across South India. Double boiled using traditional parboiling methods with natural bran retained, it has a bold earthy flavour, firm separate grains, and a naturally lower glycaemic index than white rice. Sourced directly from Palakkad's GI-certified black cotton soil and packed in Malappuram, Kerala. FSSAI Lic. No.: 21317233000044.

Is Palakkadan Long Matta Rice good for diabetics? 

Yes. Worth2Deal Palakkadan Long Matta Rice has a naturally lower glycaemic index than white rice — blood glucose rises more slowly and steadily compared to polished rice. Natural bran retention provides dietary fibre and magnesium that support stable blood sugar levels. People with diabetes should manage portion sizes and consult a healthcare provider for personalised dietary advice.

What is the difference between Long Matta Rice and Unda Matta Rice?

Long Matta (Vadi Matta) has an elongated grain — firmer texture, bolder earthy flavour, ideal for daily curries, lunch boxes, and meals requiring the rice to hold its shape. Unda Matta has a shorter, rounder grain — softer cooked texture, preferred for Onam Sadya, kanji, and payasam. Both are GI-certified Palakkadan varieties from the same Palakkad farms. Worth2Deal supplies both — see our Palakkadan Unda Matta Rice.

Why is Palakkadan Long Matta Rice red? 

The deep reddish-brown colour comes from anthocyanins in the natural bran layer retained during milling. Anthocyanins are natural water-soluble pigments with antioxidant properties — the same class found in blueberries and pomegranates. The colour is entirely natural — no artificial colour added. Fully polished versions of Matta rice lose most of this colour and the associated antioxidant benefits during processing.

How do I cook Palakkadan Long Matta Rice in a pressure cooker? 

Rinse 4–5 times until water runs clear. Soak for 30 minutes minimum. Use 1 cup rice to 3.5 cups water in a pressure cooker. Cook on medium flame for 5–6 whistles. Allow pressure to release naturally — do not open early. Drain excess water. The grain should be soft and firm with a slight chew. Long Matta takes slightly longer than white rice due to natural bran retention — this is normal and expected.

What dishes pair best with Palakkadan Long Matta Rice?

Worth2Deal Palakkadan Long Matta pairs perfectly with Kerala sambar, fish curry, beef curry, chicken curry, avial, thoran, rasam, moru curry, and pickles. The firm elongated grain absorbs strong flavourful curries deeply without breaking — making it the ideal base for Kerala's bold, coconut-based cuisine. It also works well for lunch boxes, biriyani, and mixed rice dishes.

Is Palakkadan Long Matta Rice GI certified?

Yes. Palakkadan Matta Rice — including the Long Matta variety — holds Geographical Indication certification from the Government of India, legally certifying that this variety originates from Palakkad, Kerala. Worth2Deal sources Long Matta directly from Palakkad farms — GI-certified origin, no substitutions. FSSAI Lic. No.: 21317233000044.

Can I use Long Matta Rice water (kanji vellam) for hair and skin? 

Yes. Kanji vellam — the starchy water drained after cooking — is a traditional Kerala wellness practice. The double-boiling process drives B vitamins into the grain which leach partially into the cooking water. Applied to hair it adds natural shine and reduces scalp dryness. Consumed warm as a mid-meal drink it supports digestion. This practice is used across households in Malappuram, Thrissur, Palakkad, and Kozhikode.

Can I order Worth2Deal Palakkadan Long Matta Rice across India? 

Yes. Worth2Deal delivers pan-India from Malappuram, Kerala. Free shipping on all orders. Available in 1kg, 2kg, 5kg, and 10kg packs. Order online at worth2deal.com and your Long Matta Rice will be packed and delivered directly to your address anywhere in India.

Is Palakkadan Long Matta Rice suitable for everyday cooking?

Absolutely. Worth2Deal Palakkadan Long Matta is the everyday rice of most Kerala households — eaten daily for lunch and dinner, not just on special occasions. Its firm grain holds up against strong curries, stays flavourful for hours after cooking, and pairs with the full range of Kerala cooking from simple rasam to rich fish curry. Its natural bran retention, lower GI, and B vitamin content make it a genuinely healthier daily choice than polished white rice.

Worth2Deal Palakkadan Long Matta Rice is sourced directly from Palakkad farms — GI-certified, double boiled, natural bran retained, and packed in Malappuram with no middlemen. This is the bold, firm, earthy Kerala red rice that has fed South Indian families for a thousand years — and still belongs at the centre of every proper Kerala meal. Order now — 1kg, 2kg, 5kg, or 10kg — delivered free anywhere in India.

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