Sri Lanka produces approximately 61,000 Tons of Rice from it's major rice growing Maha Season.

Red Rice vs Brown Rice

All indications are that both Red Rice and White Rice have the same nutritional benefits. The main difference is that Red Rice tastes better and is not genetically modified. Brown rice on the other hand is often genetically modified and is a little dull to eat with none of the richness or nutty flavor of red rice.

Rice Varieties :

RED BASMATI RICE

RED BASMATI RICEGrown only in the lush paddy fields of Sri Lanka, the Red Basmati is the King of all Basmati. The Red Basmati is unlike the white and brown varieties. It has unique nutritional value and taste. The nut-like flavor and perfume-like fragrance is attributed to the fact that this grain has been aged to decrease the moisture content. The presence of rice bran makes it a uniquely nutritious grain; the red pigment present in the bran is rich in protein, fat, minerals, vitamin B and dietary fiber. In addition, it has the lowest levels of Glycemic index (between 56 and 69), thus making it more suitable for diabetics as compared to certain other grains and products made from white flour. We mill our rice to perfection, rejecting all broken grains that would otherwise release starch. The unique texture and a vibrant red color when cooked proves why our red Basmati stands apart from the rest.

Red Basmati rice is non-glutinous rice that has been cultivated at the foothill of the Himalayas Mountain range for centuries. The word ‘Basmati’ literally means the “queen of fragrance” which is justified as it is enriched with aromatic taste and exotic nut like flavor. Basmati is long-grained rice with a fine texture and is the costliest rice in the world. Rice is an important aspect of life in the Southeast and other Asia countries. Red Basmati is used to prepare various Indian rice based dishes. The dishes prepared with the Red Basmati rice is delicious as a side dish, especially with Indian and Middle Eastern meals, because the grains remain separate and firm even when cooked through and tender. The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces. Cooked grains of Red Basmati are characteristically free flowing rather than sticky, as with the most non-Basmati long-grained rice. Cooked Red Basmati rice can be easily identified by its fragrance.

RED SAMBA RICE

RED SAMBA RICERed Samba variety is grown in natural greenish paddy fields in Sri Lanka. The rice is naturally red in color with unique small size grains. This Samba variety has a natural red bran which results in more fiber, more protein less fat than regular white rice. Red Samba rice has low glycemic index (GI), that prevents a rapid increase of sugar in your blood after a meal - low GI foods are recommended as a healthy options for diabetic diets. Since rice is parboiled and only slightly polished (for better texture) it contains more vitamins and minerals than regular rice. Red pigments in bran makes rice rich in antioxidants than white rice. Gluten free Red Samba rice has a natural distinct flavor, increases your palatability and keeps your digestive system healthy.

 

RED NADU RICE

red nadu riceBroken Red Nadu Rice

 

 

 

 

RED KEERI SAMBA RICE

red keeri sambaRed Keeri Samba rice has a distinct taste and can be described as having a more 'starchy' or 'corny' flavor, and thus is an acquired taste preferred mainly by the locals.  The grain itself is much harder than the other varieties and when cooked is less 'fluffy' in texture so gives a more filling meal with a higher caloric value. Keeri Samba is the most expensive sub-variety and has the smallest grain. It is approximately a third the size of a grain of basmati rice.

 

 

RED RAW RICE

red raw riceRed raw rice has relatively high dietary fiber – Helps maintain bowel health, lowers cholesterol, control blood sugar levels and regulate weight as little will make you fuller.

Iron – With 11% iron, Red Rice helps the body develop red blood cells, because iron carries the life giving oxygen to human blood cells.
Anti-oxidant – Some believe that, brans of selected Sri Lankan traditional red rice possess marked antioxidant properties and consumption may play an important role in prevention of oxidative stress associated chronic diseases.
Allergies -  Red rice counters the allergy-inducing effect of histamine. Great for asthma and allergy sufferers.

 

KEERI SAMBA RICE

ThisKEERI SAMBA RICE tiny white rice variety (of “Kali Jira” family) is grown in natural paddy fields in Sri Lanka using traditional agriculture. Keeri Samba Rice has smaller grains with a distinct flavor of its own. This will increase your palatability over regular long grain white or brown rice. Since rice is minimally steamed, Keeri Samba rice contains more vitamins and minerals absorbed from the rice bran. Similarly, this rice variety has more proteins, iron and fiber and less fat than regular long grain white rice varieties. This non-sticky, Gluten-free Keeri Samba rice, cooks with an aroma and adds flavor to your plate.

 

 MUTHU SAMBA RICE

muthu samba"Muthu" means Pearl.  This variety is somewhat expensive.  It is popular among the people living in the western and northwestern sea board of Sri Lanka.

 

 

 

WHITE RAW RICE

sudu kakuluWhite rice is a good source of complex carbohydrates with a small amount of vitamins and protein, but it contains very little fiber and loses many of its natural nutrients during processing. To produce white rice, the germ and bran layers are removed from the whole grain.

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