Deep in the heart of a nation steeped in wisdom, rich in tradition and history comes an ancient, and blessed food.

We are growing 2000 year-old varieties of rice, nourishing the mind, body, and soul of the world.

This ancient healing rice

from Sri Lanka
(Hela Bima)...

was all but lost...




With help from

Dr. Jayanath Abeywickrama

rice farmers
of Sri Lanka




Join us in supporting

rice farmers
Sri Lanka






Learn about the Hela Bima Rice Project

Give the gift of Healthy Living!

Rice Recipes

Energized Rice Recipes


Kurulu Thuda Vegetables – Special thanks to Terry Hernandez for this recipe

1 cup cooked Kurulu Thuda (energy & activation) Buy Rice here. 4 cups organic green beans (1/4″ cut) 1 cup organic carrots (sliced)
1 cup organic zucchini (sliced) 1 organic onion (sliced) 5 garlic cloves (chopped)
1 large organic tomato (cut in small pieces) 1 tbls local raw honey 1 tbls organic coconut oil
1/4 cup organic vegetable broth or water sea salt, other seasonings desired (Try our Curry Powder!)

Saute organic onion in organic coconut oil. After onion is transparent, add garlic and organic tomato. After a few minutes add cooked rice. Mix well. Add organic veggies, and local raw honey. Season with sea salt and any other seasonings desired. Mix well and saute for 5 minutes. Add organic vegetable broth (or water) and simmer for 12 minutes (or until carrots are soft).

Serves 6 people


Kiribath (Sri Lankan Milk Rice)

2 cups of Suwandal Buy Rice here. 2 cups coconut milk thick
2 cups water salt to taste

Hela Bima Rice DinnerMethod
Wash the rice, put in a medium saucepan and add water. Bring to a boil on medium heat, cover the saucepan, and cook until the rice is soft, 15-20 minutes.

Add coconut milk and salt, stir well, and reduce heat to low, continue cooking on low heat for another 10 minutes until the milk has been absorbed.

When the coconut milk is absorbed, the rice is very soft and creamy. By now rice milk is ready.

Transfer the rice milk to a flat plate and flatten down with a piece of butter paper. If you like any shape, you can use a cookie cutter, serve with fish, chicken curry or banana.


Sri Lankan Dhal

1 cup dry red lentils 1 tsp curry powder 1 cup coconut milk
1/2 tsp turmeric powder 1 onion chopped ½ tsp mustard
1/2 tsp chili powder 1 cup water 2 cloves garlic, minced
1 green chili chopped 3-4 curry leaves salt to taste

Put the pan on low and add the oil, when the oil is hot, add the curry leaves, onion, garlic and mustard seeds, then saute for few seconds.

Add the dhal, follow with all spices in powder form, mix well, and add hot water. Bring to boil (If you want you can add coconut milk instead of hot water)

Let dhal cook for 7 to 8 minutes, then add the thick coconut milk.

Bring to a boil and simmer until dhal are cooked, stir from time to time.