Bao dhaan or red rice finds mention in the ancient texts of Ayurveda as raktashali, something that naturally enhances rakta or blood. In fact, this superfood gets its reddish tinge from anthocyanin, a water-soluble pigment and is a rich source of both iron and fiber.

A common misconception about rice is that it leads to weight gain. However, research suggests that substituting white rice with red can help you satisfy rice cravings while keeping your carb intake in check—making red rice a strong contributor to many weight loss regimes.

Sage Red Rice is naturally grown within the deep-water paddy fields of the Brahmaputra Valley, subtly enhancing its nutty and sweet flavors. Cooking red rice can be time-consuming because of its thick, textured grains. But, when perfectly cooked, red rice is slightly firm and chewy on the outside because of the bran but delectably soft on the inside. Needless to say, what red rice lacks in prep-time, it more than makes up for with a charged nutritional profile.