Gangai

Gangai is a rice label we carry for its Palakkadan matta, the red parboiled rice grown in the Palakkad region of Kerala and recognised as a regional speciality. Matta keeps part of its red bran layer, which gives it a rosy colour, an earthy taste and a coarse, robust texture that South Indian cooks prize.

The Gangai line sits in our matta rice collection, part of South Indian rice. It is double boiled, meaning the paddy is parboiled twice before milling, which firms the grain further so it holds its shape through long cooking and reheating.

Kerala households cook matta for the daily lunch of rice with sambar, thoran, pulissery and a fried fish, and it is the rice served at an Onam sadya. It is also simmered into kanji with green gram and pickle, and eaten with Kerala beef fry or meen curry. Many Sri Lankan families like it too, as it is close to their own red rice.

Matta takes longer than almost any other rice to cook: soak it for an hour or more, then boil it in plenty of water, draining when the grain is tender, or use a pressure cooker for several whistles. Keep the cooking water, as many Keralites drink it warm and salted as kanji vellam. Store the sack sealed and dry. To compare, browse our red rice collection and the Amaravathi shelf.