Kuruluthuda

Kuruluthuda is a unique type of rice originating from Sri Lanka. This red rice variety is cultivated for up to five or six months before harvest time and it's rich in fiber and proteins. Five to six tons of Kuruluthuda rice are produced monthly, but the yield depends on seasonality and harvesting cycles.

It's recommended to soak the rice in water for about half an hour before cooking. The rice is usually boiled with pandan leaves and salt before consumption. It's a staple in many Sri Lankan recipes such as steamed Kuruluthuda with cardamom, Kuruluthuda cooked in garlic oil and aromatic red onion, or curry leaf-tempered rice with five spices.

When the rice is soaked, it can be ground into flour with the help of a mortar and pestle. Interestingly, it is believed that this red rice variety also improves bladder function.