Embark on a Culinary Journey
Discover the culinary treasure of organic Ceylon heirloom rice. Cultivated since ancient times, this traditional rice is grown using climate smart time-honoured methods handed down over generations.
This year, Cha’s Organics is proud to announce the official opening of Pearl Garden Mills – Sri Lanka’s first export-grade dedicated organic heirloom rice mill operated in partnership with traditional organic and fair trade certified rice growers. Pearl Garden Mills is dedicated to growing Sri Lanka’s traditional agricultural heritage while partnering on ethical terms with organic farmers to bring premium organic heirloom rice to the world. This new beginning is a celebration of ancient traditions and represents a brighter, more prosperous future for Sri Lankan organic farmers and their families.
Pearl Garden Mills and the heirloom rice sourced there represent a deep connection to Sri Lanka’s agricultural heritage, where rice has always been a life giving, nourishing staple. Cha’s Organics co-founder Chanaka, a native of Sri Lanka, has spent years cultivating long-term relationships and partnerships with organic growers there, which culminated in the opening of this new rice mill in February and which will carry the project forward in the face of all the challenges brought on by COVID and it’s economic impacts on the lives of Sri Lankan farmers and workers. It’s all about empowering communities while bringing ancient heirloom rice varieties grown using regenerative, organic agricultural practices to an international market including Canadian grocery shelves.
For Canadians, it’s also all about improving food security at home as Cha’s Organics is not only a partner at Pearl Garden Mills, but also a direct Canadian importer of three organic heirloom rice varieties sourced there: Pearl Rice, Fragrant Rice and Red Rice. With more nutrients per bite and a reduced glycemic index compared with other types of rice on the market, these heirloom rice varieties are perfect paired with Cha’s Organics Ceylon or Thai curries or prepared with coconut milk in the Sri Lankan traditional “Kiri Bath” style. Vacuum packed in resealable bags and wrapped in handcrafted recycled paper pouches that represent a stable income stream for the women in Sri Lanka who make them, Cha’s Organics heirloom rice is a truly innovative product line with a rich cultural and historical background.
A founding principle at Cha’s Organics is that agriculture, when done right, can not only feed the world but also regenerate soil, protect biodiversity, support good health, provide economic empowerment and help reverse climate change. Cha’s Organics heirloom rice is grown using climate smart, time-honoured methods handed down over generations. Cultivated in harmony with nature on pristine land and needing less water per grain produced, this nutritious and delicious rice is also glyphosate and lead free, protecting the environment and your family’s health.
Try Cha’s Organics heirloom rice today and be a part of this organic journey.
Ceylon Jackfruit Black Curry
1 cup of Cha’s Ceylon Pearl Rice, uncooked
1 can Cha’s Young Jackfruit, drained
¼ tsp ground turmeric
1 tsp salt
1 can Cha’s Premium Coconut Milk
3 Tbsp virgin coconut oil
1 large onion, sliced
1 large cloves garlic, minced
½ cup water
1 Cha’s Ceylon Black Curry kit
Fresh Thai basil or cilantro for garnish
- While preparing the curry, cook the rice according to the directions on the pack so that it will be ready to serve alongside the curry.
- In a large bowl, combine the jackfruit pieces with turmeric powder and salt then add the more liquid half of the coconut milk can and set aside.
- In a medium saucepan, wok or clay cooking pot, heat the virgin coconut oil then stir in contents of Ceylon black curry paste and herb pouches and sauté 1 minute.
- Add onion and sauté until translucent, then add garlic sauté an additional 30 seconds.
- Add the jackfruit mixture and water to the saucepan and stir well, then cover and cook over low heat for 20 minutes stirring occasionally.
- When the jackfruit chunks are tender and most of the moisture has been absorbed, add the thicker half of the coconut milk can then stir and cook over low heat for another 15 minutes.
- Serve over Ceylon pearl rice and garnish with Thai basil or cilantro.