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Jeffrey Alford, Naomi Duguid

Sri Lankan Samba Rice

White or Red

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Preparation info
  • Makes about

    6½ Cups

    • Difficulty

      Easy

Appears in
top 1000Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

These are the parboiled rices you’ll find for sale in Sri Lankan groceries. The white samba is more common, with golden white, fairly small grains, and the red rice is reddish brown. Instructions are the same for both.

Method

To cook 2 cups samba rice, wash well and drain. Pick over and discard any stones or discolored grains. Place in a pot with 3¼ cups

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