Pachchaperumal Rice/ පච්චපෙරුමාල් සහල්

Pachchaperumal Rice/ පච්චපෙරුමාල් සහල් made in Sri Lanka is high in nutritional value. The red fragrant rice from Sri Lanka has a low GI lower than 48.

It has a higher level of antioxidant components when compared to other low-GI rice varieties. This miracle grain is further known to reduce the prevalence of non-communicable diseases.

Believe that this variety has the lowest Glycemic Index (GI), which averages less than 40 while the GI value of white rice is over 60, while the daily bread you eat has over a 70 GI value.

Meaning, Pachchaperumal indigenous red rice makes the blood glucose levels rise the slowest from all rice & wheat varieties.

The word “Pachchaperumal” means “The Lord Buddha’s color.” It is a wholesome red rice variety. When cooked, it takes on a deep, rich burgundy color.

Carefully processed in small batches. Perfect in salads, risottos, or sided with meat. Full of goodness.

Pachchaperumal Rice/ පච්චපෙරුමාල් සහල් no artificial Colours, Flavours, and Preservatives.

How To Cook

Heirloom rice is different from the rice we find in the markets. We recommend soaking red rice varieties in water for 30-60mins for best results.

It is also recommended not to rinse the rice too much as its vitamins and minerals might get washed away.

RICE COOKER

• Rinse white rice grains with cold water.
• Place 1 cup of rice in a rice cooker bowl
• Add 2 cups of water
• If there is Pandan leaves, add 2 pieces (2 inches)
• Start cooking in the rice cooker. When rice finishes cooking, the rice cooker will switch to ‘keep warm’ (after approx 15 minutes). Allow rice to stand for 5 minutes with the lid closed before
  serving.