Rice in Sri Lanka
On average, rice provides almost half of the total calorie intake of Sri Lankans. Rice therefore is the main staple food of the island nation - although, in total, tea is the largest crop, tea however is produced mainly for export. Apart from rice, noodles and bakery products made of wheat are increasingly popular among Sri Lankans, too, but still by far not as important as rice. In Sri Lanka, potato is regarded as a vegetable, usually served in curries with rice - this means: not replacing the cereals (rice or wheat) as main carbohydrate source in the manner of potato meals in Western countries. Whereas wheat has to be imported and potatos have been grown in the higher altitudes of the Central Highlands only for about one and a half centuries (introduced by the British), paddy cultivation for rice production of course has been the major agricultural sector in Sri Lanka for centuries. Today, rice is grown as a wetland crop in all districts of the island nation. Altogether, paddy fields in Sri Lanka cover an area of more than 8,000 square kilometres (more than 3,000 square miles). This is far more than ten percent of the total land surface of Sri Lanka and about one third of the nation’s total agricultural area. In contrast to tea and coconut and rubber - Sri Lanka’s three staple agricultural goods for export, which are produced on large plantations - paddy cultivation is mainly a family-run business. About 10% of the entire population are paddy farmers and altogether about one third of the labour force is directly or indirectly involved in the rice sector.
Almost half of the calories of an average Sri Lankan are supplied by carbohydrates of rice. However, the nutritional value of rice is higher than that. Rice accounts for 14% protein supply globally and in developing countries it’s still a much higher proportion. In Sri Lanka, the contribution of rice to the daily protein requirement is more than 35%.
Paddy land can be found in all regions of Sri Lanka except from areas in high altitudes. Sri Lanka’s top 4 paddy cultivation districts are Ampara, Polonnaruwa, Kurunegala, and Anuradhapura. These lowland regions correspond largely to the three core areas of the ancient Sinhalese civilization: firstly, the Cultural Triangle then known as Rajarata, the ‘king’s land’ (which is roughly today‘s North Central Province consisting of Anuradhapura and Polonnaruwa Districts), secondly, the southeastern principality then known as Rohana, and thirdly, the land once called Dakkhina Desa, which literally translates to ‘southern country’, though it’s today’s North Western Province (Kurunegala District in particular), the ancient name derives from being situated just south of the historical capital Anuradhapura.
4 to 5 million metric tons of rice are produced in Sri Lanka annually, resulting in far more than 2 million tons of milled rice. Accordingly, consumption of milled or at least husked rice in Sri Lanka is above 100 kg per person per year (Myanmar with more than 200 kg per person is the record holder). Sri Lanka’s rate of rice self-sufficiency differs from year to year between 100% and 130%. This means, the nation is not dependend on rice imports, but usually considerable amounts of the staple crop can yet be exported. Nonetheless, in some years it occurs that both Nadu and Samba rice - Sri Lanka’s favourite varieties - are imported from India or Pakistan, then not due to a lack of self-sufficiency on the island but as a governmental measure to reduce rice prices on local markets.
The two cultivation seasons are Maha and Yala, corresponding with the two different monsoon seasons, Maha harvest being at the end of the anti-monsoon (north-east monsoon), which lasts from October to March and is the rainy season in the dry zone of Sri Lanka (mainly the northern half and the eastern and southeastern plains of the island), where most of the island’s paddy is cultivated. The Maha harvest contributes almost two thirds of the annual output. Yala season is from May to begin of September.
In ancient times there were probably more than 400 varieties of rice grown in Sri Lanka. Due to the world-wide agricultural industry’s product development, new hybrid rice varieties have been introduced and only much fewer types of rice are cultivated on a large scale today. Only few of Sri Lanka’s traditional rice varieties are still grown in smaller portions, such as the white rice Suwandel. Most of the island’s traditional varieties however are red rice, namely the very dark Kalu Heenati, the nutrients-rich Murungakayan, the small-grained Kuruwee, the soft Dhikwee, and the nowadays very rare Gonabaru, which probably was the staple diet of the ancient cicilization.
Almost half of the calories of an average Sri Lankan are supplied by carbohydrates of rice. However, the nutritional value of rice is higher than that. Rice accounts for 14% protein supply globally and in developing countries it’s still a much higher proportion. In Sri Lanka, the contribution of rice to the daily protein requirement is more than 35%.
Paddy land can be found in all regions of Sri Lanka except from areas in high altitudes. Sri Lanka’s top 4 paddy cultivation districts are Ampara, Polonnaruwa, Kurunegala, and Anuradhapura. These lowland regions correspond largely to the three core areas of the ancient Sinhalese civilization: firstly, the Cultural Triangle then known as Rajarata, the ‘king’s land’ (which is roughly today‘s North Central Province consisting of Anuradhapura and Polonnaruwa Districts), secondly, the southeastern principality then known as Rohana, and thirdly, the land once called Dakkhina Desa, which literally translates to ‘southern country’, though it’s today’s North Western Province (Kurunegala District in particular), the ancient name derives from being situated just south of the historical capital Anuradhapura.
4 to 5 million metric tons of rice are produced in Sri Lanka annually, resulting in far more than 2 million tons of milled rice. Accordingly, consumption of milled or at least husked rice in Sri Lanka is above 100 kg per person per year (Myanmar with more than 200 kg per person is the record holder). Sri Lanka’s rate of rice self-sufficiency differs from year to year between 100% and 130%. This means, the nation is not dependend on rice imports, but usually considerable amounts of the staple crop can yet be exported. Nonetheless, in some years it occurs that both Nadu and Samba rice - Sri Lanka’s favourite varieties - are imported from India or Pakistan, then not due to a lack of self-sufficiency on the island but as a governmental measure to reduce rice prices on local markets.
The two cultivation seasons are Maha and Yala, corresponding with the two different monsoon seasons, Maha harvest being at the end of the anti-monsoon (north-east monsoon), which lasts from October to March and is the rainy season in the dry zone of Sri Lanka (mainly the northern half and the eastern and southeastern plains of the island), where most of the island’s paddy is cultivated. The Maha harvest contributes almost two thirds of the annual output. Yala season is from May to begin of September.
In ancient times there were probably more than 400 varieties of rice grown in Sri Lanka. Due to the world-wide agricultural industry’s product development, new hybrid rice varieties have been introduced and only much fewer types of rice are cultivated on a large scale today. Only few of Sri Lanka’s traditional rice varieties are still grown in smaller portions, such as the white rice Suwandel. Most of the island’s traditional varieties however are red rice, namely the very dark Kalu Heenati, the nutrients-rich Murungakayan, the small-grained Kuruwee, the soft Dhikwee, and the nowadays very rare Gonabaru, which probably was the staple diet of the ancient cicilization.
Imported Basmati
When dining in restaurants in Sri Lanka’s major tourist areas or eat in star-category hotels, chances are 2:1 that, instead of rice grown in Sri Lanka, it’s the long- and slender-grained Basmati rice imported from India or Pakistan that will be served. Basmati, which is indeed of unique texture and delicious taste, has become the favourite type of rice of Westerners and Arabs in particular. Basmati is famous for it’s pandan flavour. Pandanus, known as ‘rampe’ in Sri Lanka, is cultivated in South and Southeast Asia as a spice for biryanis as well as for puddings and cakes and other desserts, due to its nut-like and slightly sweet taste. Only fresh or deep-fried entire Pandan leaves or essences are used in the tropical Asian cuisine, not powders. Dried leaves are also common, but of less quality. Ordinary types of rice are often flavoured with Pandan for creating a Basmati or Jasmine rice aroma artificially. Naturally, Basmati rice is 10-12 times richer in the specific Pandan aroma compound than most other rice varieties. Due to this specific natural flavour, of course, Basmati has become one of the costliest rice in the world.
The renowned rice brand Tilda, the company that introduced Basmati rice in most Western countries half a century ago, is also available in Sri Lanka now. Tilda Basmati is grown at the foothills of the Himalayas, which besides Afghanistan is the region of origin of all Basmati varieties. Most Basmati rice destined for export today is cultivated in the Punjab, both in India and Pakistan. Two thirds of the world’s Basmati exports are from India. But in Sri Lanka the contribution of the second most important Basmati export nation, Pakistan, might be higher than a third of all consumed Basmati.
Apart from Basmati, also the long-grain Jasmine rice, similarly aromatic and therefore popular all over the world, is available in Sri Lanka. Not surprisingly, Jasmine rice is imported from Thailand, which is both the world’s number one Jasmine rice producer and the world’s largest exporter of rice at all. Both premium rice varieties together, Basmati from India and Pakistan and Jasmine from Thailand, account for about 12.5 percent of global rice trade.
The renowned rice brand Tilda, the company that introduced Basmati rice in most Western countries half a century ago, is also available in Sri Lanka now. Tilda Basmati is grown at the foothills of the Himalayas, which besides Afghanistan is the region of origin of all Basmati varieties. Most Basmati rice destined for export today is cultivated in the Punjab, both in India and Pakistan. Two thirds of the world’s Basmati exports are from India. But in Sri Lanka the contribution of the second most important Basmati export nation, Pakistan, might be higher than a third of all consumed Basmati.
Apart from Basmati, also the long-grain Jasmine rice, similarly aromatic and therefore popular all over the world, is available in Sri Lanka. Not surprisingly, Jasmine rice is imported from Thailand, which is both the world’s number one Jasmine rice producer and the world’s largest exporter of rice at all. Both premium rice varieties together, Basmati from India and Pakistan and Jasmine from Thailand, account for about 12.5 percent of global rice trade.
Local Red Basmati
Not many people know that Sri Lanka has become home to one specific Basmati variety, which also originates from the Himalaya foothills but is less common in the core regions of Basmati cultivation on the mainland of the subcontinent, although it’s still available from India, too. Due to soil conditions, it’s extremely difficult to grow Basmati outside northern India and Pakistan. This is why Indonesian and American Basmati varieties are indeed hybrids and not original Basmati. However, pure Red Basmati can be grown in China and Sri Lanka, too.
Due to its exquisite fragrence, the Red Basmati is sometimes called ‘King of Basmati’. Apart from it’s typical nut-like Basmati taste, Red Basmati has a high nutritional value because of the red pigment within the bran, which is extraordinarily rich in protein, minerals, and B-vitamins. Due to the high proportion of dietry fibres, Red Basmati has a lower level of Glycemic index (around 60) than most other rice varieties. Like several other long-grained types of rice, Sri Lanka’s Red Basmati remains separate and free-flowing rather than sticky, even when cooked through. Among the various types of red rice that play a more important role in Sri Lanka’s diet than in most other nations, the Red Basmati, however, is very rare. Its colour is even darker than that of Sri Lanka’s Samba Kekulu rice, for example. Similar to brown rice, Red Basmati takes a longer time to cook, up to 45 minutes. Steamed Red Basmati tends more to split or to curl up than other Basmati varieties. In Sri Lanka, Red Basmati is very best quality to make Sri Lanka’s traditional sweetened coconut rice cake known as Kiribath.
Due to its exquisite fragrence, the Red Basmati is sometimes called ‘King of Basmati’. Apart from it’s typical nut-like Basmati taste, Red Basmati has a high nutritional value because of the red pigment within the bran, which is extraordinarily rich in protein, minerals, and B-vitamins. Due to the high proportion of dietry fibres, Red Basmati has a lower level of Glycemic index (around 60) than most other rice varieties. Like several other long-grained types of rice, Sri Lanka’s Red Basmati remains separate and free-flowing rather than sticky, even when cooked through. Among the various types of red rice that play a more important role in Sri Lanka’s diet than in most other nations, the Red Basmati, however, is very rare. Its colour is even darker than that of Sri Lanka’s Samba Kekulu rice, for example. Similar to brown rice, Red Basmati takes a longer time to cook, up to 45 minutes. Steamed Red Basmati tends more to split or to curl up than other Basmati varieties. In Sri Lanka, Red Basmati is very best quality to make Sri Lanka’s traditional sweetened coconut rice cake known as Kiribath.
Nadu Rice
Nadu Haal, a milled medium-long grain, is the cheapest and by far the most purchased type of rice in Sri Lanka. About one third of the rice consumed on the island is white Nadu rice. Including Kekulu, which is the same grain variety but processed in a different why (see below), this medium-long grain rice constitutes more than 50% of rice consumption in Sri Lanka. Additionally, there are also popular red varieties of Nadu rice.
Inhabitants of the North Central Province, which is known as the Cultural Triangle to tourists, consume mostly Nadu Haal variants. An estimated 70% of the paddy land of the North Central and Eastern province, the classical rice production areas of Sri Lanka, grow Nadu rice (which in the harvesting stage is still the same as Kekulu Rice, see below).
Commonly, Nadu Haal flour is the main ingredient of the typical Sri Lankan breakfast noodles known as string hoppers.
Nadu rice is preboiled. In other words: It’s a dried boiled rice. Preboiling is a traditional method of boiling the grain within the husk before drying it in the sun and afterwards milling it. The process has been common in Sri Lanka already in historical times. Parboiling, for comparison, is a modern method of preboiling. Parboiling is now an industrialized procedure using steam-pressure and dry-heat. The Sinhala term for ‘parboiled’ is ‘thambapu’. The parboiling process reduces the loss of nutrients during the subsequent milling process, as the hydrothermal treatment of pre-cooking the rice within the husk prior to the polishing conduces to moving micro nutrients such as water soluble vitamins from the bran into the starch of the grain, which absorbs the water and gets gelatinized. In the subsequent drying stage the parboiled rice undergoes partial retrogradation resulting in harder paddy grains. Parboiled rice has a Glycaemic Index (GI) even lower than some varieties of Basmati.
Though preboiled, Nadu Haal has a high digestible carbohydrate content of more than 80%, dry basis. However, the GI value (glycemic index), which is relevant in preventing diabetes, is lower than that of non-preboiled rice. In general, the GI of parboiled rice is much lower than that of non-parboiled rice. For examble, the GI value of Basmati is about 73, whereas that of parboiled Nadu Rice is about 40.
As said, Nadu Rice is milled only after the preboiling process. However, the milling or polishing process does not remove all tissue layers surrounding the core cells which are rich in starch. Apart from the bran, which is mostly removed in the milling process, there is another skin belonging to the endosperm (the white inner corn containing the starch). This innermost skin is usually contained in white Nadu Rice. This inner skin is not to be confused with the bran, the latter being the tissue in between the endosperm and the hull. Rather, the skin of the endosperm is the outer tissue of its surface, consisting of only one layer. This layer is covered by the three other tissue layers composing the bran. (Confusingly, the said innermost skin is sometimes considered the innermost tissue layer of the bran - instead of the outermost layer of the endosperm.) The skin of the endosperm is rich in protein, whereas the surrounding bran is rich not only rich in protein but also in fibre. The scientific term of the innermost skin (the exterior layer of the endosperm) is aleurone layer, ‘aleurone’ being the name of a protein that can be found in the granules of variuos seeds. It’s due to the aleurone that even white Nadu Haal can contribute to the supply of protein, which as said is significant for the diet of Sri Lankans. Due to the sparing preboiling procedure, also vitamins are still included in considerable amounts in Sri Lanka's staple food Nadu Haal.
Inhabitants of the North Central Province, which is known as the Cultural Triangle to tourists, consume mostly Nadu Haal variants. An estimated 70% of the paddy land of the North Central and Eastern province, the classical rice production areas of Sri Lanka, grow Nadu rice (which in the harvesting stage is still the same as Kekulu Rice, see below).
Commonly, Nadu Haal flour is the main ingredient of the typical Sri Lankan breakfast noodles known as string hoppers.
Nadu rice is preboiled. In other words: It’s a dried boiled rice. Preboiling is a traditional method of boiling the grain within the husk before drying it in the sun and afterwards milling it. The process has been common in Sri Lanka already in historical times. Parboiling, for comparison, is a modern method of preboiling. Parboiling is now an industrialized procedure using steam-pressure and dry-heat. The Sinhala term for ‘parboiled’ is ‘thambapu’. The parboiling process reduces the loss of nutrients during the subsequent milling process, as the hydrothermal treatment of pre-cooking the rice within the husk prior to the polishing conduces to moving micro nutrients such as water soluble vitamins from the bran into the starch of the grain, which absorbs the water and gets gelatinized. In the subsequent drying stage the parboiled rice undergoes partial retrogradation resulting in harder paddy grains. Parboiled rice has a Glycaemic Index (GI) even lower than some varieties of Basmati.
Though preboiled, Nadu Haal has a high digestible carbohydrate content of more than 80%, dry basis. However, the GI value (glycemic index), which is relevant in preventing diabetes, is lower than that of non-preboiled rice. In general, the GI of parboiled rice is much lower than that of non-parboiled rice. For examble, the GI value of Basmati is about 73, whereas that of parboiled Nadu Rice is about 40.
As said, Nadu Rice is milled only after the preboiling process. However, the milling or polishing process does not remove all tissue layers surrounding the core cells which are rich in starch. Apart from the bran, which is mostly removed in the milling process, there is another skin belonging to the endosperm (the white inner corn containing the starch). This innermost skin is usually contained in white Nadu Rice. This inner skin is not to be confused with the bran, the latter being the tissue in between the endosperm and the hull. Rather, the skin of the endosperm is the outer tissue of its surface, consisting of only one layer. This layer is covered by the three other tissue layers composing the bran. (Confusingly, the said innermost skin is sometimes considered the innermost tissue layer of the bran - instead of the outermost layer of the endosperm.) The skin of the endosperm is rich in protein, whereas the surrounding bran is rich not only rich in protein but also in fibre. The scientific term of the innermost skin (the exterior layer of the endosperm) is aleurone layer, ‘aleurone’ being the name of a protein that can be found in the granules of variuos seeds. It’s due to the aleurone that even white Nadu Haal can contribute to the supply of protein, which as said is significant for the diet of Sri Lankans. Due to the sparing preboiling procedure, also vitamins are still included in considerable amounts in Sri Lanka's staple food Nadu Haal.
Brown Rice
There are two types of Nadu Hal to be distinguished: The polished Nadu rice (White Nadu) is without bran, but there is also a less common unpolished type, the bran remaining. Due to the bran, the colour of Nadu Haal is actually brown before the milling process. Even after undergoing this polishing process, Nadu rice, though then called ‘white’, is still a little bit yellow. This may be due to the fact that in Sri Lanka most commonly rice is only partly milled. The technical term is ‘under-milled’ (instead of ‘well-milled’).
In general, Brown Rice is the result of the husking process, which removes the inedible outer hull. Brown Rice is only husked and not milled at all or only partly milled. Such unpolished rice is sometimes called ‘vee’ in Sri Lanka. The Sinhala name of the bran, which is not removed from Brown Rice, is locally known as ‘Niudda’ (also transcibed ‘Nivudda’). However, this singular term is not used when asking for unpolished Nadu Haal in a shop. Instead, a local label for unpolished rice (Brown Nadu inparticular) is the plural term ‘Niudu’ (also transcribed ‘Nivudu’).
Niudu Rice has a little smell and the taste of the completely polished alternative, white rice, is more popular. Some people don’t like to eat Niudu Haal (unpolished rice) at all.
But as a kind of full-corn or whole-grain quality of rice, Brown Rice is considered to be healthier. As a matter of fact, it’s considerably richer in fibres and dietary minerals and proteins than milled rice. This raw rice is even richer in the respective nutrients (and has a lower glycemic index) than common white parboiled rice. That’s the reason why nutrition-conscious people all over the world prefer raw rice instead of white rice. There are also blood sugar lowering agents such as anthocyanins within the bran of Brown Rice.
On the other hand, not removing the bran by a milling process has nevertheless some disadvantages for health-conscious people, though some are not aware of it. The reasons for the negatives are as follows: The rice bran is often contaminated with arsenic and heavy metals, mostly due to the use of agrochemicals. That’s the case in all Asian countries, but in Sri Lanka in higher amounts than usual. In Western countries, tests have shown that even the ‘bio’ labels do not guarantuee raw rice to be free from arsenic. There is another health risk of eating raw rice. Sri Lanka’s Brown Rice is often contaminated with a specific aflatoxin (b1) that can contribute to causing cancer. Such carcinogenic aflatoxina are produced by the fungi Aspergillus flavus and Aspergillus parasiticus that often grow on rice in tropical climates.
In general, Brown Rice is the result of the husking process, which removes the inedible outer hull. Brown Rice is only husked and not milled at all or only partly milled. Such unpolished rice is sometimes called ‘vee’ in Sri Lanka. The Sinhala name of the bran, which is not removed from Brown Rice, is locally known as ‘Niudda’ (also transcibed ‘Nivudda’). However, this singular term is not used when asking for unpolished Nadu Haal in a shop. Instead, a local label for unpolished rice (Brown Nadu inparticular) is the plural term ‘Niudu’ (also transcribed ‘Nivudu’).
Niudu Rice has a little smell and the taste of the completely polished alternative, white rice, is more popular. Some people don’t like to eat Niudu Haal (unpolished rice) at all.
But as a kind of full-corn or whole-grain quality of rice, Brown Rice is considered to be healthier. As a matter of fact, it’s considerably richer in fibres and dietary minerals and proteins than milled rice. This raw rice is even richer in the respective nutrients (and has a lower glycemic index) than common white parboiled rice. That’s the reason why nutrition-conscious people all over the world prefer raw rice instead of white rice. There are also blood sugar lowering agents such as anthocyanins within the bran of Brown Rice.
On the other hand, not removing the bran by a milling process has nevertheless some disadvantages for health-conscious people, though some are not aware of it. The reasons for the negatives are as follows: The rice bran is often contaminated with arsenic and heavy metals, mostly due to the use of agrochemicals. That’s the case in all Asian countries, but in Sri Lanka in higher amounts than usual. In Western countries, tests have shown that even the ‘bio’ labels do not guarantuee raw rice to be free from arsenic. There is another health risk of eating raw rice. Sri Lanka’s Brown Rice is often contaminated with a specific aflatoxin (b1) that can contribute to causing cancer. Such carcinogenic aflatoxina are produced by the fungi Aspergillus flavus and Aspergillus parasiticus that often grow on rice in tropical climates.
Kekulu Rice
Kekulu (sometimes spelt ‘Kakulu’) is the same grain as Nadu, but in contrast to Nadu Haal it’s never preboiled (nor parboiled) prior to the milling process. To put it in other words: Botanically, Kekulu and Nadu do not differ at all, paddy fields for growing Kekulu Haal and Nadu Haal are one and the same. Only after harvesting, Kekula and Nadu differ due to diverse methods of processing.
Brown Kekulu in particular – neither preboiled nor milled – is considered to be one of the most nutritious rice varieties in Sri Lanka. But usually Kekulu is not raw but peeled. Most Kekulu is white or red rice. This may come as a surprise to some readers, because many guidebooks confuse Kekulu Rice with Brown Rice. The reason for this common mistake may be a rather simple one: ‘kaekulu’ translates to ‘rough’ or ‘raw’. However, concerning rice labels this Sinhala term actually refers to the lack of preboiling, not to a lack of milling! To put it in another way: Kekulu is commonly polished or even double-polished.
In general, Kekulu rice plays an important role in Sri Lanka’s diet. Remarkably, White and Red Kekulu varieties together amount to more than 40% of the rice purchased in Sri Lanka. Sri Lanka’s common Kekulu Haal has a neutral flavour. Kekulu can also be used for Kiribath, the island’s traditional rice pudding, which consists of sweetened rice boiled in coconut milk.
Particularly Rathu Kekulu Haal (red not-preboiled rice) is very popular among rural people in the south and in the up-country.
Apart from the most common Kekulu Haal made from the same grain as Nadu Haal, there are also Samba Kekulu rice varieties, both white and red.
Brown Kekulu in particular – neither preboiled nor milled – is considered to be one of the most nutritious rice varieties in Sri Lanka. But usually Kekulu is not raw but peeled. Most Kekulu is white or red rice. This may come as a surprise to some readers, because many guidebooks confuse Kekulu Rice with Brown Rice. The reason for this common mistake may be a rather simple one: ‘kaekulu’ translates to ‘rough’ or ‘raw’. However, concerning rice labels this Sinhala term actually refers to the lack of preboiling, not to a lack of milling! To put it in another way: Kekulu is commonly polished or even double-polished.
In general, Kekulu rice plays an important role in Sri Lanka’s diet. Remarkably, White and Red Kekulu varieties together amount to more than 40% of the rice purchased in Sri Lanka. Sri Lanka’s common Kekulu Haal has a neutral flavour. Kekulu can also be used for Kiribath, the island’s traditional rice pudding, which consists of sweetened rice boiled in coconut milk.
Particularly Rathu Kekulu Haal (red not-preboiled rice) is very popular among rural people in the south and in the up-country.
Apart from the most common Kekulu Haal made from the same grain as Nadu Haal, there are also Samba Kekulu rice varieties, both white and red.
Samba Rice
Though contributing less than 20% to the total rice consumption in Sri Lanka, Samba Haal plays a very signigicant role in the island nation’s culture. Samba Rice is a short ovular grain, ranging between 4 and 5 mm in length, whereas the more commen Nadu and Kekulu is 5 to 6 mm long (and Basmati minimum 6.5 mm). Compared with other varieties, Samba grains are hard. When cooked, Samba Haal is less fluffy in texture. The taste of Samba is corny and slightly sweeter. It’s therefore more appreciated than Nadu Rice, despite an unpleasant smell that can occur when cooking preboiled Samba Rice. In particular, an unpleasant odour can be due to unsanitary methods of preboiling and drying. But the steamed rice will be free from that smell when served.
Particularly mid-class people prefer Samba in their daily diet. Samba Rice is usually more expensive than Nadu and Kekulu Rice (and also than the cheapest varieties of Red Rice). The price of Samba is about 10 to 20% higher. But that’s still affordable for many families, whereas imported Basmati Rice costs 4 to 8 times more and therefore commonly is not part of the daily diet of locals.
Just as Nadu Haal also Samba Haal is available in several varieties, white and red, as raw rice or even as parboiled rice. For example, Samba can be ‘Rathu Thambapu Haal’, meaning ‘Red Parboiled Rice’. However, white preboiled Samba Rice is much more common. At the higher end of Samba varieties is Muthu Samba Haal, meaning ‘Pearl Samba Rice’. Though somewhat expensive, it’s popular with inhabitants of the western plains of Sri Lanka.
Samba Rice has a reputation of having a higher proportion of sucrose than Nadu Rice. That’s why Nadu Haal is regarded to be healthier than Samba Haal. However, Samba is appreciated for the better taste. This is why usually Samba is served for guests and visitors. In Sri Lanka, it’s not a custom to ask guests which type of rice they prefer. Samba (or Keeri Samba) is always the correct choice, for guests of each and every region from Sri Lanka. In the south usually Red Samba will be served. Anyway, Samba Haal is produced in all parts of Sri Lanka.
Samba is the rice for special occasions in general, family celebrations and alms giving for Buddhist monks in particular. First and foremost, Samba Haal is offered at the big harvest festival marking the end of Maha season. This Sri Lankan Thanksgiving is celebrated in the first or sometimes the second week of April. The largest ceremonies then take place at the Bo-Tree in Anuradhapura. This celebraton may well have a tradition of more than 2000 years. The Sinhala name of the main harvest festival is Aluth Sahal Mangallya. ‘Aluth Sahal’ means ‘Fresh Rice’, ‘Mangallya’ simply means ‘ceremony’ (the same term is used for wedding celebrations).
Particularly mid-class people prefer Samba in their daily diet. Samba Rice is usually more expensive than Nadu and Kekulu Rice (and also than the cheapest varieties of Red Rice). The price of Samba is about 10 to 20% higher. But that’s still affordable for many families, whereas imported Basmati Rice costs 4 to 8 times more and therefore commonly is not part of the daily diet of locals.
Just as Nadu Haal also Samba Haal is available in several varieties, white and red, as raw rice or even as parboiled rice. For example, Samba can be ‘Rathu Thambapu Haal’, meaning ‘Red Parboiled Rice’. However, white preboiled Samba Rice is much more common. At the higher end of Samba varieties is Muthu Samba Haal, meaning ‘Pearl Samba Rice’. Though somewhat expensive, it’s popular with inhabitants of the western plains of Sri Lanka.
Samba Rice has a reputation of having a higher proportion of sucrose than Nadu Rice. That’s why Nadu Haal is regarded to be healthier than Samba Haal. However, Samba is appreciated for the better taste. This is why usually Samba is served for guests and visitors. In Sri Lanka, it’s not a custom to ask guests which type of rice they prefer. Samba (or Keeri Samba) is always the correct choice, for guests of each and every region from Sri Lanka. In the south usually Red Samba will be served. Anyway, Samba Haal is produced in all parts of Sri Lanka.
Samba is the rice for special occasions in general, family celebrations and alms giving for Buddhist monks in particular. First and foremost, Samba Haal is offered at the big harvest festival marking the end of Maha season. This Sri Lankan Thanksgiving is celebrated in the first or sometimes the second week of April. The largest ceremonies then take place at the Bo-Tree in Anuradhapura. This celebraton may well have a tradition of more than 2000 years. The Sinhala name of the main harvest festival is Aluth Sahal Mangallya. ‘Aluth Sahal’ means ‘Fresh Rice’, ‘Mangallya’ simply means ‘ceremony’ (the same term is used for wedding celebrations).
Keeri Samba Rice
Keeri is the most expensive sub-variety of Samba. Compared to Nadu Rice, Keeri Samba Rice costs almost double. Keeri Samba Haal is grown in both Maha and Yala seasons in the North Central and Eastern Provinces and also in the Northwestern Province. Keeri Samba Rice is also produced in India, Pakistan, Thailand, and China.
With only 2 to 4 mm in length, Keeri Samba is an even shorter grain than plain Samba, actually it’s the smallest grain of all Samba Haal. Keeri Samba is much harder than other Samba varieties. The flavour is even cornier and tastier. Parboiled Keeri Samba Rice has more vitamins and minerals absorbed from rice bran, vitamin B-6 in particular. In general, Keeri Samba Haal contains also more proteins, iron and fibre and less fat than long grain white rice varieties such as Nadu Haal. In India, Keeri Samba is considered perfect for biryanis. In Sri Lanka, it’s the best choice for fried rice, too.
With only 2 to 4 mm in length, Keeri Samba is an even shorter grain than plain Samba, actually it’s the smallest grain of all Samba Haal. Keeri Samba is much harder than other Samba varieties. The flavour is even cornier and tastier. Parboiled Keeri Samba Rice has more vitamins and minerals absorbed from rice bran, vitamin B-6 in particular. In general, Keeri Samba Haal contains also more proteins, iron and fibre and less fat than long grain white rice varieties such as Nadu Haal. In India, Keeri Samba is considered perfect for biryanis. In Sri Lanka, it’s the best choice for fried rice, too.
Red Rice
Red rice is said to contribute only less than one percent to the amount of rice consumed in the world. However, in Sri Lanka it’s traditionally at least 25% or even much more. Red rice is also popular in Kerala in southwest India. Generally, Indian eco-activists increasingly recommend red rice as a healthy natural B-vitamin source (instead of new yellow crops that are genetically modified to supply the B-vitamins that are otherwise lost in white rice due to the milling process). In Thai cuisine, too, traditional red rice, known as Khao Deng, has played an important role for hundreds of years.
The Southern Province of Sri Lanka definitely prefers Red Rice, the Sinhala term of which is Rathu Haal. The Deep South is famous for long-grain varieties, especially Red Nadu Rice. However, as mentioned, Red Samba is available, too. Sri Lanka’s Southerners like to use Red Rice for all three daily meals, mostly they eat their Rathu Haal prepared as milk rice or steamed rice.
There are three main types of Red Rice in southern Sri Lanka, all of which are purchased for roughly the same price:
1. Red Milk Rice
2. Red Nadu Rice, called Nadu Rathu
3. Pink Rice, also called Rosa Kekulu
The latter is a non-preboiled and polished or double-polished Red Rice. Red Kekulu varieties contribute 20% to the rice consumption in Sri Lanka. Pink Rice is lighter than Red Nadu and other varieties. This is to say: Digesting it is easier, you do not fill full after eating it. This type, Rosa Kekulu Haal, however is only served for breakfast and dinner. For lunch, normal Nadu Rice varieties are preferred.
Rathu Haal is rich in B-vitamins and minerals. The red rice variety Pachchaperumal also has an extraorinarily high protein content.
The intensity of the colour of red rice is not only depending on the type of rice but also on the milling process. During the milling process of Rathu Haal, the bran is not completely removed but only partly. The degree of reduction of the bran determines the colour of the product: Less intensely milled Rathu Haal of course is darker.
The Southern Province of Sri Lanka definitely prefers Red Rice, the Sinhala term of which is Rathu Haal. The Deep South is famous for long-grain varieties, especially Red Nadu Rice. However, as mentioned, Red Samba is available, too. Sri Lanka’s Southerners like to use Red Rice for all three daily meals, mostly they eat their Rathu Haal prepared as milk rice or steamed rice.
There are three main types of Red Rice in southern Sri Lanka, all of which are purchased for roughly the same price:
1. Red Milk Rice
2. Red Nadu Rice, called Nadu Rathu
3. Pink Rice, also called Rosa Kekulu
The latter is a non-preboiled and polished or double-polished Red Rice. Red Kekulu varieties contribute 20% to the rice consumption in Sri Lanka. Pink Rice is lighter than Red Nadu and other varieties. This is to say: Digesting it is easier, you do not fill full after eating it. This type, Rosa Kekulu Haal, however is only served for breakfast and dinner. For lunch, normal Nadu Rice varieties are preferred.
Rathu Haal is rich in B-vitamins and minerals. The red rice variety Pachchaperumal also has an extraorinarily high protein content.
The intensity of the colour of red rice is not only depending on the type of rice but also on the milling process. During the milling process of Rathu Haal, the bran is not completely removed but only partly. The degree of reduction of the bran determines the colour of the product: Less intensely milled Rathu Haal of course is darker.
