Mangalorean Red Rice
Veg
Vegan
Rosematta or Mangalorean red parboiled rice, steamed until each grain is distinct — nutty, slightly chewy, and more flavourful than white rice. The daily staple of the Tulu table, paired with gassi, dalitoy, and a dry vegetable upkari. Its bran layer gives it a characteristic earthy aroma.
Cuisines
Mangalorean
Udupi
Saraswat
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | Mangalorean red rice |
| 2 cups | water |
| 1 teaspoon | salt |
| 1 teaspoon | ghee |
Instructions
- 1 Rinse the Mangalorean red rice thoroughly under running water.
- 2 Soak the rice in water for at least 30 minutes.
- 3 Drain the soaked rice and set aside.
- 4 In a pot, bring 2 cups of water to a boil.
- 5 Add the soaked and drained rice to the boiling water.
- 6 Stir in the salt and ghee.
- 7 Reduce the heat to low, cover the pot with a lid, and let it simmer for about 25-30 minutes.
- 8 Check if the rice is cooked and the water is fully absorbed.
- 9 Once cooked, remove from heat and let it sit covered for another 5 minutes.
- 10 Fluff the rice gently with a fork before serving.
Tips
Mangalorean red rice has a nutty flavor and chewy texture, making it perfect for pairing with coconut-based curries.