Description

Overview

Ceylon Whole Grain Red Rice is a traditional Sri Lankan rice variety supplied in its whole grain form without milling.
The grains retain their natural bran layer, giving the rice its distinctive red colour and whole grain characteristics.

This rice is milled from paddy harvested in 2024 and is characterised by long slender red grains.
The product has a documented low glycaemic index (GI 51), which may support more gradual post-meal glucose responses when consumed as part of a balanced diet.

Key Features

• Low Glycaemic Index (GI 51)
• Whole grain red rice (no milling)
• Long slender grains
• Average grain length approximately 6.78 mm
• High head rice proportion (up to 95%)
• Moisture content ≤14%
• GMO-free

Usage Instructions

Rinse rice thoroughly before cooking. Whole grain rice generally requires a longer cooking time than milled rice.
Prepare using approximately two to two-and-a-half parts water to one part rice and adjust cooking time as required.

People living with diabetes should consider portion size and total carbohydrate intake when incorporating rice into their meal plan.

Precautions

Rice contains carbohydrates that may influence blood glucose levels. Individuals managing diabetes should monitor their glucose response and consult a healthcare professional or dietitian when adjusting dietary carbohydrate intake.