Tambda Raibhog is a traditional red rice variety cultivated in parts of Maharashtra and recognised for its naturally red-colored grains. The grain retains its outer bran layer after minimal processing, which gives the rice its characteristic red appearance. Farmers associated with Kalsubai Millets grow this rice using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, Tambda Raibhog rice can be cooked as steamed rice and served with dal, vegetables, or curry as part of everyday meals. The rice may also be used in simple preparations such as varan-bhat or khichdi. Its grain structure allows it to be used in regular home cooking where whole rice grains are preferred.

According to the Indian Food Composition Tables (ICMR-NIN), rice is a source of carbohydrates and contains small amounts of plant protein. These nutrients include naturally occurring carbohydrates and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for 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 while helping maintain the cultivation of traditional rice varieties.

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