Red Rice (Dhoul) is a traditional rice variety cultivated in parts of Maharashtra and known for its naturally red-colored grains. The color comes from the outer bran layer that remains on the grain after minimal processing. Farmers associated with Kalsubai Millets grow this rice using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, red rice can be cooked as steamed rice and served with dal, vegetables, or curry as part of everyday meals. The grain may also be used in simple rice preparations such as varan-bhat or khichdi. Its slightly firm texture after cooking makes it suitable for regular home cooking.

According to the Indian Food Composition Tables (ICMR-NIN), rice contains carbohydrates and small amounts of plant protein. [VERIFY: ICMR-NIN data needed for iron and antioxidant content in red rice]

Choosing naturally grown rice from Kalsubai Millets means the grain is sourced directly from farmers rather than large commercial supply chains. The rice is cultivated without chemical fertilisers or synthetic pesticides and supplied through a farmer producer company. This sourcing approach supports farmer income and helps maintain the cultivation of traditional rice varieties.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad