Abstract:
Red rice is a traditional crop that has been cultivated in India for centuries and holds significant
therapeutic importance according to Ayurvedic literature. Numerous Ayurvedic scholars have
recognized red rice as a beneficial dietary component, particularly for enhancing digestion and
promoting strength. This study aimed to standardize a recipe for cooked red rice based on
classical Ayurvedic texts and evaluate its sensory attributes and nutritional profile. The
therapeutic preparation of red rice was formulated following guidelines from
Bhojanakutuhalam, an ancient text on Indian dietetics. Subsequent analysis revealed that the
cooked red rice exhibited favorable levels of carbohydrates and proteins when compared to
white rice. Its comparatively lower glycemic response and balanced nutrient content
underscore its therapeutic potential and reflect the profound nutritional insight embedded in
ancient Indian dietary wisdom.
