It is named after the colour of the rice(red) and the sowing season (kar). It resembles the Kerala "matta" rice. It is also called "Arubatham Kodai" because it was a reliable crop for the farmers and it has a low GI.
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Nutrients per 100 grams*
Energy (kcal) Protein (g) Carbohydrate (g) Dietary fiber (g) Fat (g) Iron (mg)
* approximate values
Soak for 6 hours to overnight and cook in 3 cups of water per cup of rice.