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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Matta rice ： ウィキペディア英語版 Matta rice Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) ((マラヤーラム語:കേരള മട്ട)) is an indigenous variety of rice grown in Palakkad District of Kerala.〔(Recognition for two rice varieties )〕 It is different from brown rice. It is popular in Kerala and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice. The robust and earthy flavor of Red Matta makes it suitable to accompany lamb, beef or game meats.〔(Travel Thursday #12: Rosamatta Rice – A Secret of Kerala )〕〔(Rosematta rice and dal )〕 ==Origin== Kerala Matta rice has been historically popular due to its rich and unique taste. It is used in preparations of rice-snacks like ''Kondattam'', ''Murukku'' etc.〔(Kerala exporters appeal against rice export ban )〕 References to Kerala Matta can be found in the work “Rice in Kerala” authored by Sri.P.C. Sahadevan and published by the Government of Kerala in 1966.The rice is mentioned in Tamil Classics such as ''Thirukkural''. Rice in the days of Chera/Chola Kingdoms was considered a royal food. The working classes more commonly ate ''Chama'' (an inferior variety of cereal). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Matta rice」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.