Red Rice is the most referred rice in the ancient Ayurvedic text as Raktasali in Charaka and other Samhitas. It provides a variation to the meal. The health benefits of red rice have been attributed in part to their unique phytochemicals, phenolics, flavonoids, and anthocyanins, higher antioxidant activity & have two or three times as much zinc and iron when compared to white rice.

This indigenous rice variety contributes tremendously to the health of the women including adolescent girls, lactating mothers, and pregnant women.

Directions for using red rice:

• In a pressure cooker put sufficient amount of water
• Take a vessel that can be placed inside the cooker
• Add 1 part rice to 2 parts water inside the vessel
• Add 1 part rice to 4 parts water inside the pressure cooker. Pressure cook the rice on a high flame for 1 whistles. Lower the flame and cook the rice for next 5 whistles. (You could also use red rice to make curd rice, dosa, idli, appam, idiappam, neer dosa and more.)

Shelf life:

Best before 6 months from the date of packaging

Ingredients / Composition

Red Rice