M.D. Gamini, 39, has lived in this village for his entire life. His ambition to provide a good life for his family was the driving force behind him starting his own business, the rice processing mill.

Not only does M.D. Gamini process rice for a living, he also makes chili powder and other seasonings. In seasons where rain is more scarce than usual, the extra work helps him scrape by.

After running the rice through the second processor, the white grains are ready to be taken home and cooked by customers. Gamini makes 3 rupees per kilo sold, which equates to 2 cents in USD.

Gamini is the only rice processor of rice within miles of the village Unaweruwa. His hands are his tools, turning field pickings into edible rice for the village families to eat.

A rice picker in Unaweruwa takes brief break from seed transplanting, a method used in many Southeast Asian rice cultivation systems.

Each rice seedling is planted a few centimeters deep in nutrient rich clay, kept flooded throughout the season through terrace structure and irrigation systems.

Rice is the staple crop of Sri Lanka, and the foundation of most traditional Sri Lankan meals. In order to grow, it must be submerged in a few inches of water or else it won't survive

Rice is extremely sensitive to water shortage. Therefore in hilly landscapes, the land is terraced to help keep cultivation planes flooded and crops healthy.

Each rice seedling must be planted and re-planted by hand, approximately 12 cm apart, to prevent weed interference on the terrace. While this helps the crop flourish, it also requires more labor.

K.D.G  Buddilal, now 53 years old, has been working on the rice plot passed down through generations of family since he was a child.