Kuruva Red Rice (Kuruva Matta Rice)
Heirloom Kerala red rice from Thrissur. Lab-tested low glycemic index (57.8).
Farmers Pavithra and Rinas cultivate this traditional Matta rice variety using regenerative methods. Burgundy grains transform to pink when cooked. Nutty flavor, firm texture.
Nutrition Facts (per 100g)
349 kcal | 8.7g protein | 4.8g fiber
How to Cook Kerala Red Rice
Rinse. 1:2.5 ratio. Soak 30 min. Cook 35-40 min.
Germany-wide delivery from Berlin.
Kuruva Red Rice (Kuruva Matta Rice)
Product details
Sensory Notes
- Color: Deep burgundy grains
- Aroma: Rich, earthy with roasted undertones
- Texture: Firm bite, satisfying mouthfeel
- Flavour: Robust, meaty depth
Culinary Applications
- Hearty grain bowls
- Substantial side dishes
- Warm salads
- Perfect companion to grilled fish or roasted vegetables
Cooking Guide
- Soak for 2 hours in cold water
- Rinse thoroughly before cooking until water runs clear
- Ratio: 1 part rice to 2.5 parts water
- Optional: Soak for additional 30 minutes for softer texture
Cooking method:
- Add rinsed rice to cold water and bring it to boil
- Reduce heat to low, cover
- Simmer for 35-40 minutes
- Rest covered for 15 minutes
Yields approximately 3 cups cooked rice per cup of raw rice
Key Features
- Naturally pest-resistant heritage variety
- Low glycemic index
- Rich in fibre and essential minerals
- Mindfully processed to preserve nutrients
Kuruva Red Rice
PRODUCT-SPECIFIC FAQs
Find detailed answers about heritage grains and ordering.
Why does it have a burgundy colour?
The distinctive burgundy colour comes from natural anthocyanins - powerful antioxidants that give this rice nutritional benefits. When cooked, the grains transform into delicate pink pearls.
What makes it low glycemic?
The glycemic index (GI) measures how quickly food affects blood sugar levels. Kuruva's low GI (57.8) results from traditional parboiling with husk intact, which:
- Fuses nutrients from husk into grain
- Reduces carbohydrate content
- Makes it suitable for diabetics and health-conscious consumers
Why does it need more cooking time?
Traditional parboiling hardens the grains, requiring longer cooking time for the rice to absorb water and develop its full texture properly.