Traditional rice varieties of Sri Lanka

Rice is the staple food of Sri Lanka and many other countries. Over 2000 different kinds of traditional rice varieties are being cultivated in Sri Lanka. Almost all those traditional rice varieties have been organically grown under natural conditions without the application of agro chemicals and inorganic fertilizers. Therefore the traditional rice cultivation is 100% environmental friendly as sustainable food production methods are been practiced by Sri Lankan traditional farmers.

Traditional rice varieties have been cultivated from ancient time. King Devanam Piyatissaruled the country in 370 BC, constructed many water tanks for paddy cultivation. Later King Wasahabha,King Dhathusena, King Prakkramabahu, King Mahasen and many other kings who ruled the country had given their priority to build big tanks to reserve water specially for paddy cultivation.

People believe that our traditional varieties have higher medicinal and nutritional values. Sr​​i Lankan traditional doctors have used many of these traditional rice varieties such as Kalu Heenati, Sudu Heenati, Maa Wee for the preparing of herbal medicines.

Some of our traditional rice varieties have an aroma (good smell) and higher nutritional value. They have a high content of dietary fibre which reduces illnesses such as constipation and because of this they have slow release of sugar (low glycaemic index). This feature is favourable for diabetic patients to maintain a low blood sugar level after taking meals. Most important characteristic of the Sri Lankan traditional rice is that they are rich with antioxidants which help to reduce the risk of cancers. Though they have better qualities these native varieties are low in yield. During rice processing the most important part of the rice grain can be removed therefore it is advisable to consume whole grains rather than the polished grains.