Dhatu Organics Organic Red Rice Flour 500g
₹ 150.00
Red rice gets its deep ruby colour from anthocyanins — the same potent antioxidant pigments found in blueberries and pomegranates. Our red rice flour retains the anthocyanin-ri... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Red Rice (Oryza sativa — pigmented variety). Vegan. Naturally gluten-free. No preservatives, no bleaching agents, no additives.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 107 kcal | 356 kcal | 5.3% |
| Protein | 2.3g | 7.5g | 4.5% |
| Carbohydrates | 23g | 76.7g | 7.1% |
| Of which Sugars | 0.2g | 0.5g | <1% |
| Total Fat | 0.8g | 2.8g | 1.2% |
| Of which Saturated Fat | 0.2g | 0.6g | <1% |
| Dietary Fibre | 1.1g | 3.5g | 4.2% |
| Sodium | 3mg | 10mg | <1% |
| Iron | 0.5mg | 1.5mg | 2.6% |
| Magnesium | 43mg | 143mg | 12.6% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Red rice gets its deep ruby colour from anthocyanins — the same potent antioxidant pigments found in blueberries and pomegranates. Our red rice flour retains the anthocyanin-rich bran layer, making it one of the most antioxidant-dense rice options available, with 6x more fibre, 27% more protein and dramatically more magnesium than white rice flour.
What is Red Rice Flour?
Red rice (Oryza sativa — pigmented variety) is an unpolished whole grain rice with a distinctive reddish-brown bran layer rich in anthocyanins, proanthocyanidins and other polyphenols. Grown in South India (particularly Karnataka and Odisha), red rice has been cultivated for generations as a more nutritious alternative to polished white rice. Our red rice flour is stone cold-milled from certified organic red rice to preserve its bran, germ and full antioxidant profile.
Key Nutritional Benefits
- Anthocyanins — powerful antioxidants that give red rice its colour; associated with anti-inflammatory and cardioprotective effects in research
- 6x more fibre than white rice flour — 3.5g vs 0.4g per 100g from the intact bran layer
- 27% more protein than white rice flour — 7.5g vs 5.9g per 100g
- 6x more magnesium than white rice flour — 143mg vs 23mg per 100g
- Naturally gluten-free — safe for coeliac disease and gluten sensitivity
- Lower GI than white rice flour — intact bran slows starch digestion
Red Rice vs White Rice vs Brown Rice Flour (per 100g)
| Nutrient | Red Rice Flour | Brown Rice Flour | White Rice Flour |
|---|---|---|---|
| Protein (g) | 7.5 | 7.2 | 5.9 |
| Dietary Fibre (g) | 3.5 | 3.5 | 0.4 |
| Magnesium (mg) | 143 | 143 | 23 |
| Anthocyanins | High (pigmented bran) | None | None |
| Iron (mg) | 1.5 | 1.5 | 0.7 |
Nutrient data: ICMR-NIN 2017; USDA FoodData Central. Anthocyanin presence in red rice bran: Hou et al., Journal of Agricultural and Food Chemistry 2013.
How to Use Red Rice Flour
- Akki rotti — Traditional Karnataka rice roti; red rice version has distinctive colour and nutty flavour
- Red rice dosa — Blend with urad dal; ferment overnight for nutritious, colourful dosas
- Red rice porridge — Cook with milk and jaggery; natural pink hue is visually appealing for children
- Gluten-free baking — Use in cookies, pancakes and muffins for added nutrition and colour
- Thickener — Use in red gravies and curries; adds colour and body
Frequently Asked Questions
Red rice gets its colour from anthocyanins — water-soluble flavonoid pigments concentrated in the bran layer. These same compounds (also found in blueberries, pomegranates and purple cabbage) have demonstrated antioxidant, anti-inflammatory and cardioprotective properties in multiple in vitro and animal studies. Red rice retains its bran, making it a more nutritious option than white rice.
Yes. Red rice flour retains the bran layer, which contains significantly more fibre (3.5 vs 0.4g/100g), protein (7.5 vs 5.9g/100g), magnesium (143 vs 23mg/100g) and antioxidants than white rice flour. The anthocyanin content is an additional nutritional advantage not present in white rice at all.
Red rice has a nuttier, earthier and slightly more robust flavour than white rice. When milled into flour, this translates to a more complex taste in dosas, rotis and baked goods. The deep reddish-pink colour also makes dishes visually distinctive. Many people find the flavour superior to white rice flour for traditional preparations like akki rotti (Karnataka rice roti).
Yes, 1:1. Red rice flour absorbs slightly more water due to its higher fibre content, so add liquid gradually. The resulting dishes will have a darker hue and earthier flavour. For dosas, the batter may need slightly longer fermentation. Red rice flour works particularly well in pancakes, porridge, roti and as a thickener in gravies.