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Rakthashali Rice

Rakthashali Rice

Rs. 160.00 INR
Rs. 160.00 INR
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Rakthashali (also known as Raktashali or "Red Princess" rice) is one of the rarest, most prized heirloom red whole grains native to India. Historically revered across generations and once reserved exclusively for royalty and spiritual rishis, this unpolished rice is deeply rooted in the ancient wellness traditions of Ayurveda and Siddha medicine.

The name translates literally to "red rice," and it features a striking ruby-red husk and grain bran layer. It is celebrated for its distinctive, slightly nutty flavor, firm texture, and a mildly sticky consistency when cooked. Because it is consumed completely unpolished, it retains its nutrient-dense bran and germ layers.

NUTRITlON INFO


For a 100-gram serving of cooked Rakthashali rice, the approximate nutritional values are:

Calories~111 - 130 kcal

Carbohydrates~24g - 26g

Protein~2.6g - 3.0g

Dietary Fiber~1.4g - 1.8g

Fat~0.9g - 1.2g

Glycemic Index (GI)Low (< 60)

USAGE/RECIPE

Because Rakthashali has an entirely unpolished, tough outer bran layer, it requires adequate prep work to yield a tender bite.

💡 Preparation Tips

  • Gentle Rinsing: Wash the rice once or twice. Avoid aggressive scrubbing or over-washing, which can strip away the water-soluble nutrients embedded in the red bran.
  • Extended Soaking: Soak the grains in water for at least 2 to 6 hours (or overnight). Soaking breaks down the phytic acid, makes the nutrients bioavailable, and drastically shortens the cooking duration.

Cooking Ratios

Standard Ratio: 1 cup of soaked Rakthashali rice to 3 cups of water.

  • Stovetop (Open Pot): Bring the water to a boil, add the soaked rice, cover, and let it simmer over low heat for 30 to 40 minutes until the liquid is fully absorbed. Let it rest covered for 10 minutes to fluff.
  • Pressure Cooker: Cook on medium heat for 1 whistle, then drop the heat to low and cook for another 15 to 20 minutes before letting the pressure release naturally.

Culinary Ideas

  • Traditional Kanji: It is famously used to prepare a deeply therapeutic, easily digestible rice porridge (Kanji), which is highly valued for recovery, postpartum care, and building physical stamina.
  • Daily Staple: Pair it directly as a direct white rice alternative alongside traditional dals, vegetable thorans, and aromatic curries.
  • Payasam / Kheer: Its natural nutty profiles make it a premium choice for traditional sweet puddings cooked with milk or coconut milk and jaggery.

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