Traditional Rice — Variety Pack
Red, black, and brown regional rice with origin and cooking ratio details. · 1 kg
₹190
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Traditional Rice
Red, black, brown and regional rice varieties that keep more of their bran than polished white rice. The result is more fibre*, a firmer bite and a nuttier flavour, with each variety carrying its own region of origin. A short soak and a little extra water are all most of them need.
What's in this category
What traditional rice covers
This category gathers whole and semi-polished traditional rice — red, black and brown varieties alongside regional heirlooms. They retain the bran layer for more fibre* and character, and each pack states the variety, region and recommended cooking ratio.
Coloured rice
Red and black varieties keep their pigmented bran for a firm, nutty bite and distinctive colour.
Brown rice
Lightly milled to retain the bran — a familiar, versatile everyday swap for polished white rice.
Regional heirlooms
Traditional varieties tied to a region of origin, shown on the pack wherever available.
Know your rice
A guide to traditional rice varieties
A starting point for choosing. Colour, texture and cooking vary by variety — always follow the cooking ratio on the pack.
| Variety | Region | Colour / texture | Typical use | Cooking ratio |
|---|---|---|---|---|
| Red rice | Western Ghats / Kerala | Russet bran, firm & nutty | Everyday meals, biryani | 1 : 2.5 |
| Black rice | North-East India | Deep purple, chewy | Pulao, kheer, salads | 1 : 2.5 |
| Brown rice | Pan-Indian | Tan bran, mild & versatile | Daily rice swap | 1 : 2.25 |
| Sona Masoori (semi-polished) | Karnataka / Andhra | Light, soft, aromatic | Daily meals, pongal | 1 : 2 |
Each variety has its own approved positioning — we don't automatically tie a rice to a health condition.
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How to choose & cook
How to cook traditional rice
Whole and coloured rice keep their bran, so they need a little more water and a longer cook than polished white rice. Soaking makes a noticeable difference to texture and time.
- ✓Rinse, then soak 30–45 minutes (longer for black rice) before cooking.
- ✓Follow the ratio on the pack — most whole varieties sit around 1:2.25 to 1:2.5.
- ✓Cook a touch longer than white rice; rest covered for 5–10 minutes.
- ✓Pressure cooking works well — reduce water slightly and use 3–4 whistles.
Good to know
Frequently asked questions
How is traditional rice different from white rice?
Traditional red, black and brown rice keep more of their bran, so they tend to be higher in fibre* and have a firmer, nuttier bite than polished white rice. They usually need more water and a longer cook.
Do I need to soak it?
Soaking is recommended for whole and coloured rice. Allow 30–45 minutes, and a little longer for black rice, to soften the bran and shorten cooking.
Can I cook it in a pressure cooker?
Yes. Pressure cooking suits whole rice well — reduce the water slightly versus open-pot cooking and allow 3–4 whistles, then let the pressure release naturally.
Is one variety healthier than another?
Each variety has its own approved positioning. We describe colour, texture and typical use rather than tying any single rice to a specific health condition. Check each pack for verified nutrition information.