{"title":"Gangai","description":"\u003cp\u003eGangai 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.\u003c\/p\u003e\u003cp\u003eThe Gangai line sits in our \u003ca href=\"\/collections\/matta-rice\"\u003ematta rice\u003c\/a\u003e collection, part of \u003ca href=\"\/collections\/south-indian-rice\"\u003eSouth Indian rice\u003c\/a\u003e. 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.\u003c\/p\u003e\u003cp\u003eKerala 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.\u003c\/p\u003e\u003cp\u003eMatta 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 \u003ca href=\"\/collections\/red-rice\"\u003ered rice\u003c\/a\u003e collection and the \u003ca href=\"\/collections\/amaravathi\"\u003eAmaravathi\u003c\/a\u003e shelf.\u003c\/p\u003e","products":[{"product_id":"gangai-palakkadan-matta-double-boiled-rice-5kg","title":"Gangai Palakkadan Matta Double Boiled Rice 5kg","description":"\u003cp\u003eGangai Palakkadan Matta Double Boiled Rice is the red rice of Kerala, grown around Palakkad and parboiled twice before milling, in a 5kg bag. The grains are fat and round with streaks of reddish brown bran left on, and they cook up separate, chewy and earthy, the rice Malayali families eat with fish curry, sambar and moru curry every day. Double boiling gives a firmer grain that holds its shape. Find more rice from the South in our \u003ca href=\"\/collections\/matta-rice\"\u003eMatta Rice\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the rice well, then soak it for an hour or longer to shorten the cooking. Boil it in plenty of water, as you would pasta, for around 30 to 40 minutes until tender with a slight bite, and drain off the extra water, which some families keep as kanji. Serve with Kerala fish curry, avial, thoran, sambar or pulissery, or use it for kanji with pickle and pappadam.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePalakkadan matta rice, double boiled\u003c\/li\u003e\n\u003cli\u003eTakes longer to cook than white rice\u003c\/li\u003e\n\u003cli\u003eLarge 5kg bag\u003c\/li\u003e\n\u003cli\u003eMade in India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gangai","offers":[{"title":"Default Title","offer_id":55572662944083,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/gangai-palakkadan-matta-double-boiled-rice-5kg-front.png?v=1792768011"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/collections\/brand-gangai.png?v=1790858449","url":"https:\/\/chandrastores.co.uk\/collections\/gangai.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}