Sri Lanka had cultivation of rice going back several millenia. It was and still is the staple food of more than 90% of Sri Lankans. Industrialisation brought in rice polished in mills leading to Vitamin B deficiency called 'Beri Beri' in the population in the 1950s. 'Milchad' was one of the earlier long grain rices imported in the 1950s. It had a different smell and taste. There were a large variety of local strains giving rice of various sizes and tastes.
We bought these packs in Gampaha recently. It was a welcome change to cook, savour and taste these old varities of rice. What culinary delights await those who cook these varieties of organic rice.
