If you order "rice and curry" in Sri Lanka, you will very often get samba rice. The small, roundish grains are much shorter than basmati and have their own slightly nutty taste.

What makes samba special?

  • Small grain that stays fluffy when cooked and absorbs sauces well.
  • Distinctive aroma – ideal with spicy curries, dhal and vegetable dishes.
  • Keeri samba is considered a particularly fine variety with very small grains.

How to cook it (absorption method)

  1. Rinse the rice thoroughly in a sieve until the water runs clear.
  2. Use about 1 part rice to 1.75 parts water, plus a pinch of salt.
  3. Bring to the boil, then cook covered over low heat for about 15 minutes.
  4. Remove from the heat, let it rest for 5 minutes, then fluff with a fork.

Tip

For a typical Sri Lankan aroma, cook it with a piece of cinnamon stick, two cardamom pods or a pandan leaf.

To the product: Samba rice