Red Rice (Raw),Rakthashali Rice , Rathasali Rice, Red Rice,Kerala Rakthashala Rice

Description

• Medicinal rice with innumerable health benefits
• Organic and 100% natural
• Recommended for pregnant women and lactating mothers

One of the rarest and most precious varieties of rice that we have is Rakthashali Red Rice. This small and slender-grained rice is known for its nutritive and medicinal properties. It comes to us as unpolished raw rice with full bran. Rakthashali Red Rice is good for making kanji or rice porridge and payasam. Steamed rice can be eaten with Indian curries. It can be consumed by all ages especially the aged, the ailing, and the young.

• Aids metabolism and weight loss
• Builds stamina and immunity
• Reduces the risk of cancer, anemia, and diabetes
• Good Fibre Content
• Boost Immune System
• Prevent Cancer

High in proteins and rich in fiber content as compared to other rice varieties. Thus, it aids in digestion
It is rich in flavonoids and oryzanol which possess anti-inflammatory activity

Charaka Samhita, which is the oldest text on Ayurveda medicine mentions the curative properties of Raktashali Red Rice. It is known to help produce blood cells and considered to be very good for women who are anaemic. We also have anecdotal evidence from our own farmer’s family that the rice is recommended during chemotherapy to stabilise or retain blood count.

Raktashali has high levels of Vitamin B5 which help in the production of red blood cells. Therefore it is good for women and also persons undergoing various high-stress illnesses and treatments.

Bio Basics procures Raktashali Red Rice from two farms in Kozhikode and Wayanad. Now our Tamil Nadu farmer group that has been trying to grow Raktashali also harvested their organically grown Raktashali. So, it comes from two sources. Since it is medicinal rice, it comes as unpolished raw rice rather than parboiled. The plant is very sensitive to climatic variations. The grain is dense with nutrients. The rice is harvested in December-January. It is aged and milled fresh every one or two months.

Storage

• Once plastic package is opened, transfer the rice to an airtight container and store in a cool and dry place.
• Refrigerate long-stored rice to retain its properties and keep it fresh                                                                                                              Cooking
• Pre-soak for 2-3 hours.
• Pressure cooker: 1 cup rice : 3 cups water. pressure cook with 1:3 water for 4
  whistles on high and 7 Minutes on low flame.