Matta rice, sometimes called Kerala red rice or rosematta, is short, plump and reddish because the bran is left on.

It is chewier and far more filling than white rice, and it has a distinct earthy flavour that plain basmati does not.

Cook it in plenty of water for longer than you would expect. Serve with Kerala fish curry, avial, sambar or a simple coconut chutney. It is a staple rather than a novelty in the households that use it.

In the pantry aisle at Curry Corner, North Melbourne.