Rice and Flours
Nadu Rice
The everyday Sri Lankan rice: parboiled, firm, and it does not turn to porridge.
- Parboiled before milling, so the grain stays firm
- Cooks separate rather than sticky
- Holds up under a wet curry
- The rice most Sri Lankan homes eat daily
- Mildly nutty, never bland
Available to pre-orderSKU: CC-RCE-NAD
Size: 1kg
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Nadu is the rice most Sri Lankan households actually eat. It is parboiled before milling, which firms up the grain, so it cooks separate and holds its shape under a wet curry instead of collapsing. Slightly chewy, mildly nutty, and it takes gravy better than any polished white rice.
Ask what rice to buy for rice and curry and the answer at almost every Colombo shop counter is nadu. Not the fragrant one, not the red one, just nadu, because it works.
The reason is the parboiling. The paddy is soaked and steamed before it is milled, which drives some of the nutrients into the grain and hardens the starch. What comes out cooks up firm and separate, and it sits under a fish curry for twenty minutes without going soft.
It is the rice to learn on. Once a plate of rice and curry stops falling apart, everything else about the meal gets easier.
How to Use
- Serve under any wet curry and let the gravy soak in
- Cook a big pot and fry the leftovers the next day
- Use for a rice and curry plate with three or four sides
- Cook with a strip of pandan for scent
Cook with It
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Frequently Asked
The paddy is soaked and steamed before milling, which hardens the starch inside the grain. The practical result is rice that cooks separate and stays firm under a wet curry instead of going soft and claggy after ten minutes on the plate.
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