WHAT’S A MATTA?
Woodland Foods answers the question, “What’s a Matta?” with the introduction of five new exotic rices. This is not your Uncle’s rice. Rice is no longer just a starchy bed for stir-fry dishes – it has become a hot new player in its own right. Woodland Foods is pleased to announce the arrival of Red Matta, Rose Matta, Two Year Aged Basmati Rice, Kala Jeera and Bhutanese Red Rice.
Red Matta and Rose Matta rice are grown in the southern part of India. The Red Matta rice is considered a brown rice because each grain retains its outer bran layer. It is this
russet colored bran layer which gives Red Matta its name. Like all brown rices, Red Matta has a lengthy cook time and requires a ratio of 2:1 liquid to rice. The robust, earthy flavor of Red Matta makes it an enticing companion to lamb, beef or game meats.
Rose Matta is the Red Matta rice with the outer bran removed. The remaining kernel is then polished and parboiled. Rose Matta rice retains its pink hue and delicate flavor when cooked. The gentle flavor of Rose Matta rice is easily enhanced with aromatics such as cinnamon, cardamom, cloves, fennel or cumin seeds. Rinsing the grains before cooking will remove excess starch, and Rose Matta is most delicious when paired with
seafood.
Basmati rice, like wine, gets better with age. As Basmati rice ages, the moisture in each grain decreases -- resulting in intensified flavor and aroma imparted by the natural oils in
the rice. The end result is remarkably fragrant, deeply delicious rice. Aged Basmati is one of India’s most prized and sought after rices.
Kali Jeera is very unusual, special rice. It is small in size, but big in flavor. Kali Jeera is grown in the Northeastern part of India, where it is fed by glacial runoff from the
Himalayan Mountains. This natural environment produces rice whose flavor is unmatched. The delicate flavor, quick cook time and fluffy texture of these tiny grains are making Kali Jeera the darling of urban chefs. Kali Jeera pairs well with seafood and veal.
Bhutanese Red Rice is an ancient short-grain rice with a russet colored bran layer. This rice is grown high in the Himalayan mountains in the Kingdom of Bhutan, and is fed by glacial runoff. The nuttiness of the rice is balanced by floral notes, and its quick cook time is unique for a brown rice, making it ideal for pilafs, salads or risotto.
The new items join other exotic rices in Woodland Foods’D’Allasandro line, including Bamboo Rice, Chinese Black Rice, Purple Sticky Rice, Carnaroli Rice and Himalayan
Style Red Rice. Woodland Foods’ rice products are available in 10 pound, 25 pound and retail packaging. For further information, or to place an order, please call Woodland
Foods at (866)625-8600, or go online to www.woodlandfoods.com.
Chef2Chef News Desk