July 17, 2023
“Matta rice is unpolished and has a pinkish husk that turns beige as it cooks. It never gets mushy and, even though it takes longer to cook than basmati rice, the earthy, nutty taste is worth it.” – Joe Thottungal
Yield: Serves 4 to 6
- Put rice, salt and 10 cups of water in large, heavy-bottomed saucepan. Bring to a boil. Cover, reduce heat to low and simmer for 45 minutes, adding more water to ensure rice is constantly covered.
- Cook until rice is soft but still holds its shape. Drain out water, fluff with fork, and serve warm.
Excerpted from My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay. Photography by Christian Lalonde. Copyright 2023 by Thali Restaurant. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher