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so nice of you to write in detail about 'matta rice'. Me, a keralite, regularly using Palakkadan matta rice had no idea of these details. But I've heard that this rice is fibre rich because of bran intact and rich in many nutrients and hence is the best to feed infants and kids.. In our parts we don't feed our kids with white rice (strict NO to white rice) as it is said to lack in several nutrients. As you said we prepare kanji with broken matta rice and the same can be used to feed infants too.
Here's what I found In my online search:
1)Matta rice and kerala red rice are same 2)Brown rice is unmilled, has only the husk removed, and retains 100% of the bran. Red rice is semi-milled, with the husk and some of the bran removed. White rice is milled and polished to remove the husk and all the bran. Unlike white rices, brown/red rices are high in fibre, have a wonderful array of nutrients, and possess properties that help control blood lipids, and blood sugar levels. 3)Similar to brown rice, red rice has undergone minimal processing, still has its bran layers and takes 45-50 minutes to cook. Brown and red rice are somewhat chewy, fiber-rich and chock-full of B vitamins— thiamin, riboflavin and niacin. Red rice also has a nutty flavor, but many find it more savory than brown rice. <!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->
The caloric density for red rice is similar to that of brown rice, so one-third cup has about 80 calories. Whether your rice is brown, red or white, one-third cup counts as one diabetic exchange—the amount of a particular food that contains about 15 grams of carbohydrate such as 5 crackers, a slice of bread or 3 cups of salad greens. But highfiber, high-carbohydrate foods like brown and red rice have been shown to improve blood lipids, blood glucose and glycated hemoglobin (Hemoglobin A1C), a longer-term measure of blood sugar control. Both have more to offer than their white rice counterpart.
Thanx and Regards,