Traditional Ceylon Rice
According to documentary evidence, Sri Lanka had rice cultivations as early as 800 B.C. This is further reflected by the construction of massive irrigation structures, reservoirs and interconnected canals since 390 B.C. Rice cultivation was not only an economic activity but a way of life for Sri Lankans.
Our Traditional Ceylon Rice
Suwandel is a traditional Sri Lankan rice variety. This white rice has a unique aroma and a milky flavor. It also has more vitamins than other rice varieties, along with high amounts of micronutrients.
The name is derived from the word suwandha, meaning fragrance, referring to the fragrant aroma after the rice has been cooked. The cultivation of Suwandel takes longer than with other types of rice, and 5 to 6 months is typically needed to pass until the rice is ready for harvesting.
Suwandel is usually prepared with cardamom and turmeric or cumin and ghee, and it’s especially popular at ceremonies and festive occasions.
Kuruluthuda is a delectable and nutritious red rice variety which is rich in proteins and fiber. It has a pleasant taste.
It is recommended to soak the rice in water for about half an hour before cooking. The rice is usually boiled with pandan leaves and salt before consumption. It’s a staple in many Sri Lankan recipes such as steamed Kuruluthuda with cardamom, Kuruluthuda cooked in garlic oil and aromatic red onion, or curry leaf-tempered rice with five spices.
Pachchaperumal is a very popular medium-grain red rice variety traditionally cultivated in Sri Lanka. The plant develops to a maximum height of 120cm. This crop can be harvested within 3½ months from seeding. It is commonly believed that consuming this rice helps cool the body and is beneficial for the treatment of wounds. Further, it is a rich source of proteins, and naturally occurring antioxidants. Consumption with the bran is important in obtaining such valuable nutritional and medicinal properties.
This variety of rice is named Kalu Heeneti because of the color of its rice which turn blackish at maturity. It is traditionally cultivated in Sri Lanka and produces a red medium sized grain. The plant develops to a maximum height of 120cm. This crop can be harvested within 3½ months from seeding. Traditionally Kalu Heenati is used as a treatment for snake bites. Further, it is a rich source of iron & zinc.
Madathawalu is a very popular short-grain red rice variety traditionally cultivated in Sri Lanka. The plant develops to a maximum height of 130cm. This crop can be harvested within 4 months from seeding. Madathawalu is considered as one of the highest yielding traditional rice varieties in Sri Lanka. Traditionally it is believed to enhance the human immune system and is used in treating diabetes.
Ma Wee is a red rice variety traditionally cultivated in Sri Lanka. The grain varies in size and shape from short and round varieties to long medium sized varieties. It is one of the tallest rice plants cultivated and develops to a maximum height of 350cm. It is widely cultivated in flood prone areas in the low country wet zone and intermediate zones. Traditionally it is believed that Ma Wee contains medicinal properties. It is used in the treatment of obesity and diabetes. Scientific studies have found evidence of high levels of protein and antioxidants.