Priya Wickramasinghe, Carol Selva Rajah

Boiled Rosematter or Patni Rice

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Food of India: A Journey for Food Lovers
The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

  • About

Rosematter is eaten in Southern India and patni in Central and Western India. Both look red and speckled because the rice has been precooked in its husk, leaving some bran and husk stuck to the grain. Cook them as we have rather than by the absorption method.

Ingredients

  • 400 g (2 cups) rosematter or patni rice

Method

Rinse the rice under cold running water until the water running away is clear, then drain well.

Bring a large, heavy-based saucepan of water to the boil and add 1 teaspoon of salt. When the water is at a rolling boil, add the rice and bring back to the boil. Keep at a steady boil for 20 minut