Madathawalu Rice/ මඩතවාලු සහල්
Madathawalu Rice is another type of red rice that has traditionally been cultivated in Sri Lanka. The protein, mineral, and fat content of these grains are comparatively higher than most of the other heirloom varieties of rice.
Madathawalu is a good source of vitamins as well, and it is beneficial for lactating mothers and their infants as it has components that help to strengthen the immune system.
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.
- 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