Maintenance : It's important to store your rice in a cool, dry place to prevent it from spoiling too soon. After using it, be sure to close the package or transfer the leftover rice into a container with a lid. Also, make sure you read the maintenance instructions thoroughly to avoid any misunderstandings in the future. Safe packaging : It’s a Third party Product. Our professional and experienced supervisors monitor the process of making rice from greens to packaging to avoid any disappointments. We take care in delivering the item to you safely, taking all necessary precautions against germs and viruses. Please Make sure to use the products before they got expired. How to cook : Washing the rice in a large pan and soaking it for 1 hour to overnight allows for the rice to be properly cooked through. After the rice has been drained, simmering it with 4 to 8 parts water for 30 minutes allows the water to be properly absorbed. Ingredients and uses Palakkadan Matta rice was the choice of the royal families of Chola and Chera dynasties of India. Kerala Matta rice has been historically popular due to its rich and unique taste. It is more nutritious than white polished rice because parboiling before milling retains some nutrients. It is used in preparations of rice-snacks like Kondattam, Murukku. About the product : Matta rice is an indigenous variety of rice grown in the Palakkad district of Kerala, India. It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice; it is different from brown rice. The robust and earthy flavour of Red Matta makes it suitable to accompany lamb, beef or game meats.