Rakthashali Rice

Rakthashali is a non-glutinous red rice variety from Kerala, often used to prepare Kanji.
RICE
BOILING
PRESSURE COOKING
STEAMING
Photo via bio basics

What is it?

Rakthashali is a rare, unpolished red rice with distinctive reddish-brown husk and grains, offering a nutty, earthy aroma and slightly chewy texture. It has a mild sweet-nutty taste when cooked. Rakthashali gets its name from the Sanskrit word ‘Raktha’, meaning ‘blood’, which hints at its blood health-boosting properties. Unlike common rice, it is non-glutinous, making it suitable for those with gluten sensitivities. Its rarity and historical significance make it a treasured component of India’s agricultural heritage.(Source)

What other names does it have?

Botanical Name: Oryza sativa L. under the subspecies indica

Regional Names: Chuvanna Ari /Raktha Chori (Malayalam), Sivappu Arisi / Ratha Sali (Tamil), Kerala Red Rice (English)

When is it in season?

Year-Round

Where is it found?

This rice variety is primarily cultivated in the organic farms of Kerala and parts of coastal Karnataka, growing in tropical, high-rainfall (2,000-3,000 mm annually) hilly regions of the Western Ghats at elevations of 700-2,100 m above sea level, with varied microclimates and monsoon-dependent climate. It grows on clay loam or laterite soils that are slightly acidic (pH 5.5-6.5), well-drained but moisture-retentive. It requires careful water management, often rainfed, and shows resilience to floods, climatic variations, and pests. 

What is its history/cultural significance?

Rakthashali is regarded as a potent blood purifier. Thus, it is often referred to locally as a “medicinal rice” or “rakta” rice, symbolising its role in enhancing vitality and overall wellness.

How can you use it?

Wash the rice gently once to retain bran nutrients. Soak the rice in water, then pressure-cook or boil to make khichdi, pulao, or steamed rice. It can also be used to prepare kanji by simmering, and can be incorporated into payasam or salads. 

What states can I find it in?

Tamil Nadu
Karnataka
Kerala

What parts of the plant are edible?

Grain

Is it nutritious?

It comprises a high content of iron, zinc, vitamin B6, protein, crude fibre, and antioxidants from the red bran. (Source)

How do you store it?

Store unpolished grains in an airtight container in a cool, dry place away from moisture and pests. It can be stored for 6 to 12 months. Refrigeration extends its shelf life in humid climates. Avoid over-washing before storage to preserve natural oils.

Bringing Back Rakthashali: Red Rice for Vitality, Beforest 

The article is about the organisation’s Hyderabad Collective in the arid Deccan Plateau, where Rakthashali rice is cultivated along with other indigenous grains and millets. 

Kanji, BioBasics 

‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.