MATTA RICE

Ask at the counter for the current batch - we stock both polished and unpolished grades depending on the variety, and we would rather tell you accurately than generalise on a product page.

It varies by variety and by how old the crop is. As a starting point use two to two and a half parts water to one part rice, and adjust after the first cook.

Airtight, cool and dry, with a couple of dried neem or bay leaves in the container if you keep it for months. Keep it off the floor and away from damp.

Yes, rinse until the water runs mostly clear. This removes loose surface starch and any dust from handling.

Yes. Talk to us at the counter or contact the store for bulk and wholesale pricing.

Rice is naturally gluten free. We handle wheat and other grains in the same premises, so if you need a strict coeliac-safe supply, say so when you order.

As a guide, 12 to 15 minutes on the stovetop after a 20-minute soak, or two to three whistles in a pressure cooker. Older crop takes a little longer and a little more water.

A year or more in an airtight container kept cool and dry. A couple of dried neem or bay leaves in the container helps keep weevils out. Keep it off the floor and away from damp.

It is cleaned and sorted in small batches rather than bulk-handled, and sold without polish or glazing agents. Ask at the counter which crop the current batch is from - older crop cooks differently, and we would rather tell you than let you find out.