Matta rice and brown rice are both better choices than fully polished white rice. Brown rice is usually completely unpolished and retains the full bran layer, while our matta rice is traditionally parboiled and semi-polished.

Parboiling helps transfer nutrients from the outer bran into the grain, and semi-polishing retains part of the fibre while improving cooking ease. Mother’s Matta Vadi Rice (Long Grain) follows this traditional parboiling method, offering a balance of nutrition, texture, and digestibility.

Matta rice is valued for its fibre content and mineral retention. The parboiling process improves nutrient stability, and semi-polishing ensures some of the bran layer remains intact.

This supports digestion, promotes satiety, and provides more sustained energy compared to fully polished rice. Mother’s Matta Vadi Rice (Long Grain) is processed using traditional parboiling to help preserve these natural benefits.

Yes, parboiled matta rice is considered a nutritious option. Parboiling strengthens the grain and enhances mineral retention, while semi-polishing maintains fibre content.

This combination supports steadier digestion compared to fully polished rice. Mother’s Matta Vadi Rice (Long Grain) is traditionally parboiled, maintaining its authentic nutritional profile and firm texture.

Mother’s Matta Vadi Rice (Long Grain) is available at a sale price of Rs. 399 for the 5kg pack (39% off from Rs. 649) and Rs. 710 for the 10kg pack (25% off from Rs. 949).

We also offer Mother’s Matta Unda Rice (Short Grain), priced at Rs. 380 for the 5kg pack (31% off from Rs. 549) and Rs. 699 for the 10kg pack (24% off from Rs. 925).

Prices may vary based on availability and ongoing promotional offers.

Yes, Rosematta rice and Matta rice generally refer to the same traditional Kerala red rice variety. “Rosematta” highlights the reddish colour of the grain, while “Matta rice” is the commonly used local name.

It is usually parboiled and semi-polished, which gives it a firm texture, earthy flavour, and better nutrient retention compared to fully polished white rice. Mother’s Matta Vadi Rice is authentic Palakkad Matta rice, traditionally processed to preserve its natural taste and quality.

Matta rice is generally safe for regular consumption. Because it contains fibre from the semi-polished bran layer, those who are not used to whole grains may experience mild bloating if intake is increased suddenly. In contrast, fully polished rice is digested quickly and may lead to rapid blood sugar spikes, especially when consumed in large portions. Choosing semi-polished rice like Mother’s Matta Vadi Rice (Long Grain) supports more balanced digestion.

Sona Masoori is typically more refined and not parboiled, giving it a softer texture and higher glycemic response. Matta rice is parboiled and semi-polished, resulting in a firmer grain, earthy flavour, and better fibre retention. Mother’s Matta Vadi Rice (Long Grain) maintains this traditional processing, making it a wholesome alternative to refined rice varieties.

Matta Vadi (Palakkadan Matta) rice has a low to moderate glycemic index (GI) of around 55, which is lower than that of polished white rice (often 70-90).