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It is a fusion recipe combining the ingredients from Italy and South of India. This is a wholesome soup and I call it as GOODNESS SOUP, because it has all the nutritional value and high fiber of Matta Rice along with Semolina Pasta, flavored with garlic. Garlic being the most powerful antioxidant. This soup is prepared from the left over water of the cooked rice that is usually thrown away. I recommend the soup to be consumed when it’s is fresh and hot, because once the soup cools down the rice water gets thicker due to heavy starch content and forms a thin layer on the top that you may not like to have it. India is famous for its cultivation of variety of rice and Kerala is no exception. Adding to the variety of rice cultivated in India, Kerala’s Matta Rice just enhances the list. Matta Rice also known as Rosematta, is a variety of par-boiled rice. Though it has lengthy cooking time and require double quantity of water, Keralians still prefer as it is known for its coarseness and numerous health benefits over white rice.
Matta Rice water has a creamy texture and pasta do not have any intense flavor, so I have infused it with fried garlic. If you love garlic then am sure you will love this soup. This recipe serves for two people. What more one can ask on a cold day to keep you warm.
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