Red Rice Kamod is a traditional rice variety known for its naturally red-colored grains and characteristic aroma. The rice is processed using the hathsadi method, a traditional technique in which the outer husk is removed through minimal mechanical polishing. Farmers associated with Kalsubai Millets grow this rice using natural farming practices without chemical fertilisers or synthetic pesticides.

In home kitchens, Red Rice Kamod can be cooked as steamed rice and served with dal, vegetables, or curry as part of everyday meals. The grains retain their bran layer, giving the rice its red color and slightly firm texture after cooking. It can also be used in simple rice preparations such as varan-bhat and khichdi.

According to the Indian Food Composition Tables (ICMR-NIN), rice contains carbohydrates and small amounts of plant protein. [VERIFY: ICMR-NIN data needed for 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. Traditional processing methods such as hathsadi also help maintain minimal processing compared with large industrial rice mills.

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