July 17, 2023

Matta Rice

Recipe: Joe Thottungal

“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


  • 2 cups matta rice, washed, rinsed and soaked
  • 1 1/2 tsp salt


Yield: Serves 4 to 6

Make Rice

  1. 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.
  2. Cook until rice is soft but still holds its shape. Drain out water, fluff with fork, and serve warm.

Christian Lalonde


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