Matta rice has a reputation for being difficult to cook. That reputation is mostly undeserved — it just needs different handling than white rice or standard brown rice, and once you understand why, it’s straightforward every time.
Kerala matta rice is a parboiled whole grain. The parboiling process partially gelatinises the starch, which means the grain absorbs water differently and takes longer to soften than polished rice. It’s denser, it needs more water, and it needs more time. None of that is complicated — it’s just different from what most people are used to.
This guide covers three methods: pressure cooker (the fastest and most common in South Indian kitchens), stovetop, and Instant Pot. Pick whichever fits your kitchen and your patience.
What You Need Before You Start: Soaking and Rinsing
Pre-soaking whole grain matta rice is not strictly required, but it makes a real difference to the final texture — and it reduces cooking time by around 10 to 15 minutes. A 30-minute soak in cold water is enough. An overnight soak produces the softest, most evenly cooked results.
Rinsing is worth doing. Matta rice has surface starch from milling, and rinsing until the water runs mostly clear reduces excess starchiness. You won’t get the water perfectly clear — the grain’s natural pigments will keep it slightly coloured — but three or four rinses is enough.
The standard water ratio for whole grain matta rice is 1:2.5 (one cup rice to two and a half cups water) for unsoaked rice. If you’ve soaked the rice for 30 minutes or more, reduce to 1:2. Use these as starting points — altitude, your specific grain batch, and how soft you prefer your rice will all influence the final ratio.
How to Cook Matta Rice in a Pressure Cooker
This is how most Kerala households cook matta rice, and for good reason. A pressure cooker handles the extra cooking time efficiently, produces consistent results, and keeps the grains from drying out.
Pressure Cooker Method
- Rinse 1 cup matta rice until the water runs mostly clear. Soak for 30 minutes if time allows.
- Add the rinsed rice and 2 to 2.5 cups water to the pressure cooker. Add a pinch of salt if desired.
- Close the lid. Cook on medium-high heat until the first whistle, then reduce to medium heat.
- Cook for 2 more whistles at medium heat (3 whistles total for soaked rice; 4 for unsoaked).
- Remove from heat. Let pressure release naturally — do not force-release. This usually takes 10 to 15 minutes.
- Open the lid and fluff gently with a fork or rice paddle.
The natural pressure release matters. Forcing it open early leaves the centre of the grain undercooked. The carry-over steam does real work here — let it finish.
Total active cooking time: approximately 20 to 25 minutes plus natural release.
How to Cook Matta Rice on the Stovetop
Stovetop matta rice takes longer but gives you more control over texture. If you’re cooking it for the first time and want to watch what’s happening, this is the method to start with.
Stovetop Method
- Rinse and soak 1 cup matta rice for 30 minutes. Drain.
- Bring 2.5 cups water to a boil in a heavy-bottomed pot with a lid.
- Add the soaked, drained rice and a pinch of salt. Stir once. Return to the boil.
- Reduce heat to the lowest setting. Cover tightly and simmer for 30 to 35 minutes.
- Check at 30 minutes — a grain should be fully cooked through with no hard centre. If not, cook for another 5 minutes.
- Remove from heat. Leave the lid on for 10 minutes before serving.
The 10-minute rest off the heat is not optional. It lets the grains firm up slightly and finish absorbing residual steam. Without it, the rice tends to be slightly wet on the surface and undercooked in places.
How to Cook Matta Rice in an Instant Pot
The Instant Pot works well for whole grain matta rice, though the settings are different from what you’d use for white rice or standard brown rice.
Instant Pot Method
- Rinse 1 cup matta rice. Soak for 30 minutes if possible. Drain.
- Add rice and 1.75 cups water to the Instant Pot inner pot. Add salt if desired.
- Seal the lid. Set valve to Sealing.
- Cook on Manual/Pressure Cook at High Pressure for 22 minutes (soaked) or 28 minutes (unsoaked).
- Natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Open and fluff gently.
The Instant Pot uses less water than stovetop or conventional pressure cooker because very little evaporates during the sealed cook. Starting with 1.75 cups for soaked rice is typical, but if your rice comes out slightly dry at the edges, increase to 2 cups on the next attempt.
Common Matta Rice Cooking Mistakes and How to Fix Them
Hard grains after cooking usually means not enough water or not enough time. Add a quarter cup of water, close the lid, and cook for one more whistle or 10 more stovetop minutes.
Mushy rice means too much water or too much time. Reduce the water by a quarter cup on the next batch and check doneness 5 minutes earlier. Mushy matta rice can be rescued by spreading it on a tray and drying in a low oven (100°C) for 10 minutes — it firms up well.
Undercooked centre with cooked exterior is almost always caused by too much heat during cooking. The simmer or low-medium setting after the first whistle should be genuinely low — not medium. The grain needs sustained, gentle heat to cook all the way through.
Serving and Storing Whole Grain Matta Rice
Matta rice pairs naturally with sambar, rasam, fish curry, vegetable kootu, and papad. Its stickier texture makes it excellent for kanji (rice porridge) and congee-style preparations. It doesn’t suit dry grain bowls as well as brown rice does — the stickiness works against that application.
Cooked matta rice stores well in the refrigerator for up to 4 days. Importantly, cooling the rice overnight increases its resistant starch content — the reheated rice the next day has a lower glycaemic response than freshly cooked rice. This is nutritionally meaningful for people managing blood sugar. Reheat with a splash of water to restore moisture.
Frequently Asked Questions
How long does it take to cook matta rice in a pressure cooker?
Whole grain matta rice takes approximately 3 to 4 pressure cooker whistles on medium heat, followed by 10 to 15 minutes of natural pressure release. Total active cooking time is around 20 to 25 minutes. Soaking the rice for 30 minutes beforehand reduces this to 3 whistles and produces more evenly cooked grains.
What is the water ratio for cooking matta rice?
Use 1 cup matta rice to 2.5 cups water for unsoaked rice, or 1 cup to 2 cups water for rice soaked 30 minutes or more. These ratios apply to pressure cooker and stovetop methods. Instant Pot cooking uses slightly less water due to the sealed environment — approximately 1.75 cups per cup of soaked rice.
Do you need to soak matta rice before cooking?
Soaking is not strictly required but is strongly recommended. A 30-minute soak reduces cooking time by 10 to 15 minutes and improves the texture by allowing the grain to hydrate evenly before heat is applied. An overnight soak produces the softest, most consistent results for whole grain matta rice.
Why is my matta rice still hard after cooking?
Hard matta rice after cooking is almost always caused by insufficient water or cooking time. Add a quarter cup of water, reseal the pressure cooker, and cook for one more whistle. On a stovetop, add water and simmer covered for another 10 minutes. Skipping the pre-soak is the most common cause of unevenly cooked matta rice.
How do you cook matta rice in an Instant Pot?
Add 1 cup soaked matta rice and 1.75 cups water to the Instant Pot. Cook on High Pressure for 22 minutes with the valve sealed, followed by 10 minutes of natural pressure release. For unsoaked rice, increase cook time to 28 minutes and water to 2 cups.
Matta rice rewards the few minutes of extra attention it takes. The pre-soak, the correct water ratio, and the natural pressure release aren’t just technique for its own sake — they’re what produce a grain that’s soft all the way through, properly textured, and nutritionally intact. Get those three things right and you’ll have consistent results every time.
At Daksh Farm, we’ve found that the people who try Kerala matta rice once and love it are usually the ones who cooked it correctly the first time. This guide is meant to make that easier.