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white Nadu rice 5kg




Nadu Haal, a milled medium-long grain, is the cheapest and by far the most purchased type of rice in Sri Lanka. About one third of the rice consumed on the island is white Nadu rice. Including Kekulu, which is the same grain variety but processed in a different way.

Inhabitants of the North Central Province, which is known as the Cultural Triangle to tourists, consume mostly Nadu Haal variants. An estimated 70% of the paddy land of the North Central and Eastern province, the classical rice production areas of Sri Lanka, grow Nadu rice (which in the harvesting stage is still the same as Kekulu Rice, see below).
Nadu rice is preboiled. In other words: It’s a dried boiled rice. Preboiling is a traditional method of boiling the grain within the husk before drying it in the sun and afterwards milling it. The process has been common in Sri Lanka already in historical times. Parboiling, for comparison, is a modern method of preboiling. Parboiling is now an industrialized procedure using steam-pressure and dry-heat. The Sinhala term for ‘parboiled’ is ‘thambapu’. The parboiling process reduces the loss of nutrients during the subsequent milling process, as the hydrothermal treatment of pre-cooking the rice within the husk prior to the polishing conduces to moving micro nutrients such as water soluble vitamins from the bran into the starch of the grain, which absorbs the water and gets gelatinized. In the subsequent drying stage the parboiled rice undergoes partial retrogradation resulting in harder paddy grains. Parboiled rice has a Glycaemic Index (GI) even lower than some varieties of Basmati.

Though preboiled, Nadu Haal has a high digestible carbohydrate content of more than 80%, dry basis. However, the GI value (glycemic index), which is relevant in preventing diabetes, is lower than that of non-preboiled rice. In general, the GI of parboiled rice is much lower than that of non-parboiled rice. For examble, the GI value of Basmati is about 73, whereas that of parboiled Nadu Rice is about 40.

As said, Nadu Rice is milled only after the preboiling process. However, the milling or polishing process does not remove all tissue layers surrounding the core cells which are rich in starch. Apart from the bran, which is mostly removed in the milling process, there is another skin belonging to the endosperm (the white inner corn containing the starch). This innermost skin is usually contained in white Nadu Rice. This inner skin is not to be confused with the bran, the latter being the tissue in between the endosperm and the hull. Rather, the skin of the endosperm is the outer tissue of its surface, consisting of only one layer. This layer is covered by the three other tissue layers composing the bran. (Confusingly, the said innermost skin is sometimes considered the innermost tissue layer of the bran – instead of the outermost layer of the endosperm.) The skin of the endosperm is rich in protein, whereas the surrounding bran is rich not only rich in protein but also in fibre. The scientific term of the innermost skin (the exterior layer of the endosperm) is aleurone layer, ‘aleurone’ being the name of a protein that can be found in the granules of variuos seeds. It’s due to the aleurone that even white Nadu Haal can contribute to the supply of protein, which as said is significant for the diet of Sri Lankans. Due to the sparing preboiling procedure, also vitamins are still included in considerable amounts in Sri Lanka’s staple food Nadu Haal
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