Bringing Back Rakthashali: Red Rice for Vitality 

Husking of our Native rice grains in the Hyderabad Collective 

India is home to the most diverse rice ecosystem in the world, with over 42 million hectares dedicated to rice cultivation. Among these, Rakthashali Red Rice stands out as one of the rarest and most precious varieties, boasting a history of over 3000 years. This nearly-extinct gem is being revived by dedicated farmers in southern India, bringing its unique benefits back to our plates.

Rakthashali gets its name from the Sanskrit word ‘Raktha,’ meaning blood, which hints at its blood health-boosting properties. The rice has a distinctive red husk and grain, attributed to its red rice bran. Unlike common rice, Rakthashali 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.

Cultivating Rakthashali Red Rice is no easy task. This variety is grown in the “shali” season, from June/July to November/December, taking about 110 days to mature. It requires careful water management, though it has shown resilience to floods and unpredictable climates. The crop is labour-intensive, needing hand harvesting, which adds to its value. Despite its modest yield, the efforts to cultivate Rakthashali are well worth it for its unique benefits.

At Beforest’s 132-acre Hyderabad Collective in the arid Deccan Plateau, Rakthashali Red Rice is being cultivated along with other indigenous grains and millets. Here, farming focuses on heirloom varieties following permaculture principles, where food growing is not just about consumption but also about rejuvenating land and strengthening our bond with the soil. By blending old wisdom with modern science, the Rakthashali Red Rice grown here embodies sustainability and vitality, going beyond conventional organic farming.

Health Benefits of Rakthashali Red Rice

One of the standout features of Rakthashali Red Rice is its health benefits, particularly for those dealing with anaemia. The rice retains its red bran layer, which is rich in iron and anthocyanin, a powerful antioxidant. These nutrients make it a great addition to the diet of someone dealing with anaemia or seeking to boost their overall health.

Doctors often prescribe Rakthashali for its medicinal properties, as it is rich in micronutrients such as vitamin B6, iron, and zinc. In Ayurveda, it is celebrated for its ability to restore balance in the Tridoshas—Vatha, Pitha, and Kafa. Ancient Ayurvedic texts praise its potency in treating allergies, liver or kidney dysfunction, nerve disorders, gastrointestinal diseases, and even cancer.

Rakthashali is particularly beneficial for lactating mothers. It is known to increase milk secretion and is traditionally consumed with fenugreek and either salt or sugar to promote lactation.

The flavour of Rakthashali Red Rice is another reason to cherish this variety. It has a nuttier and subtly sweeter taste compared to other types of rice. Texturally, it is similar to brown rice, with a chewy outer layer due to the bran but tender on the inside. This makes it a delightful addition to various dishes, adding both nutritional value and a unique taste.

Rakthashali Red Rice is more than just a grain; it’s a link to our ancient past and a step towards a healthier future. By supporting the revival of this rare rice variety, we are not only preserving a piece of our cultural heritage but also embracing a food source that offers remarkable health benefits. Whether you’re interested in its historical significance, farming resilience, or nutritional advantages, Bewild Rakthashali Red Rice is a worthy addition to your diet.