Cooked Red rice -An effective therapeutic diet

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.