Ma Wee (මා වී) is a traditional red rice variety cultivated in Sri Lanka, known for its exceptional height — up to 350 cm — and its dense nutritional profile. It is photoperiod-sensitive, grown only during the Maha season, and produces a grain that ranges from short and round to long and medium in shape.

Is Ma Wee rice healthy?

Yes. Scientific studies have found that Ma Wee contains higher levels of protein and antioxidants than many modern white rice varieties, and is a useful source of iron and zinc. The red bran layer is rich in anthocyanins, which are associated with anti-inflammatory and antioxidant effects.

What is Ma Wee rice used for in traditional medicine?

In Sri Lanka's Ayurvedic tradition, Ma Wee has been used in dietary management of obesity and diabetes, as well as in supporting recovery from tuberculosis. It has also been used as a remedy for digestive complaints. Modern research on red rice broadly supports some of these applications, particularly around blood sugar management.

Where is Ma Wee grown in Sri Lanka?

Ma Wee is cultivated primarily in the low country wet zone and the intermediate zone of Sri Lanka, particularly in flood-prone areas where its tall, sturdy stalks provide an advantage. It is a Maha season crop, grown between roughly October and March.

How long does Ma Wee take to grow?

Ma Wee takes between five and six months from seeding to harvest, which is longer than most modern commercial rice varieties. This extended growing period contributes to the grain's nutritional density.

How do you cook Ma Wee red rice?

Ma Wee benefits from soaking in water for 30 to 60 minutes before cooking. It requires slightly more water and a longer cooking time than white rice, producing a firm, chewy grain with a mild nutty flavour. It can be served as a main staple alongside Sri Lankan curries or used to prepare a rice congee known as kenda.

Is Ma Wee rice still cultivated in Sri Lanka today?

Yes, though on a smaller scale than in past centuries. Growing consumer interest in heritage grains, whole foods, and low-glycaemic diets has helped sustain cultivation among small-scale farmers in the wet and intermediate zones. It can be found in specialty food shops and some restaurants that focus on traditional Sri Lankan cuisine.

Ma Wee — Lakpura®

Ma Wee (මා වී) is a red rice variety traditionally cultivated in Sri Lanka. The grain varies in size and shape from short and round varieties to long medium sized varieties. It is one of the tallest rice plants cultivated and develops to a maximum height of 350cm. This crop can be harvested within 5 to 6 months from seeding. It bares 15 to 20 tillers per plant and yields about 65 to 70 bushels per acre. Ma Wee is a photo period sensitive plant cultivated during the Maha season. It is widely cultivated in flood prone areas in the low country wet zone and intermediate zone. Traditionally it is believed that Ma Wee contains medicinal properties. It is used in the treatment of obesity, diabetes, tuberculosis and as an effective remedy for purging. Scientific studies have found evidence of high levels of protein and antioxidants. Further, it is a good source of iron and zinc.