**1. Introduction**

Globally, the food pattern is getting worse and adversely influenced by the ostentatious behavior among the younger generations. Among the feature that manipulates healthy eating, unavailability of healthy food commodities acts as the prime fact [1]. Consumption of food in its natural state has become extinct; artificial treatments of food commodities are widespread. Food in its natural state is more nutritious and wholesome with all essential requirements; once been treated or fragmented, the food is malformed from its actual value. The food commodities are chemically treated for a long shelf life due to commercialized and industrial motives.

Rice is a staple food being commonly consumed across many countries and been portrayed as the best branded crop with good genetic map [2]. During the crop year 2016–2017, worldwide 161.1 million hectares of land was under rice cultivation, and India was the prime producer of rice to harvest 44.5 million hectares [3]. Rice varieties are categorized upon the aspects like texture, shape, length, aroma, and color.

The nutritious compilation of rice is highly influenced by the environmental facts like soil, irrigation, and climatic conditions. Rice is a composition of carbohydrate-starch (75–80%) [4]; vitamins such as thiamine, niacin, and riboflavin [5]; highly digestible protein; and water (12%). About 302 proteins are recognized in

proteome of the rice seeds that symbolize 252 gene products [6]. Besides this, rice is also rich in other micronutrients and minerals such as copper, iron, manganese, calcium, phosphorous, and zinc [7].

Rice is nutritious with low fat and sodium that prevents high blood pressure and cardiovascular diseases. It is gluten free and rich in fibers that fight against cancerous cells [8]. Rice being a staple food consumed in its natural state possesses all values of importance; being chemically treated, polished, and packed, it lose its significance.

The rice paddy undergoes a number of refining processes to turn out to be white rice; at the intermediate stage, the rice with outer bran and germ portion called brown rice is being processed, that is, removal of outer bran layer which is called the white rice. The brown rice contains five times more fiber content than the white rice [9]. The presence of outer bran layer enhances these rice varieties in its nutritional value, color, taste, texture, and flavor. Coarse rice varieties are nutty and chewy in nature; also takes an extra cooking time compared to white rice. Coarse rice is categorized upon the size of the rice and the thickness of bran layer present in the rice that determines its color [10].

Brown rice, wild rice, or coarse rice is consumed more in the rural regions of the country. These unpolished rice or brown rice accompanied with an outer covering called bran makes the rice wholesome with fibers, minerals, and vitamins [11]. At the side of the nutritious facts, consumption of these coarse rice varieties helps the farmers in developing their economic background. The farmer can recover about 7.5 kg of brown rice from 10 kg of paddy, whereas by further milling, the cost of white rice is increased by 50–60%, while the quantity is reduced to 6.5 kg [12]. Production cost of coarse rice is comparatively lesser than the white rice [13]; the demand for the white rice has reduced the production of brown rice and made it a premium product; thus, an increase in consumption of these coarse rice varieties may bring more varieties of brown rice into the market [14].

In an urge to search for healthy diet, many traditional rice varieties have been restored and brought into regular consumption beside using only for family functions and religious rituals. These rice varieties have also taken a prime role in the diet pattern of people in urban regions. All over the world, many traditional rice varieties have been recovered; these restored rice varieties can withstand climatic changes and can give a good yield with natural organic fertilizers and insecticides.

In the study area, many traditional rice varieties has been restored and brought into practice some such popular varieties used in the formulation of recipes are mapillai samba arisi (groom samba rice), karuppu kavuni arisi (black cow rice), kattu yanam arisi (wild rice), moongil arisi (bamboo rice), and red glutinous rice (sigappu kavuni arisi) [15].

These coarse rice are regaining their lost values as they are organic in nature with no additives or undergone any chemical treatments. The study enumerates some simple and common sweet recipes of these rice varieties.

### **2. Materials and methods**

The study involves formulation of recipes with the available coarse rice varieties commonly found in southern part of India. There exist no special criteria in selection of recipes; besides the only factor considered is the recipe to be common and consumable at any time with no restriction to age.

The common sweet recipes consumed in India are formulated and infused with these coarse rice varieties. The ingredients (**Table 1**) required for the study are procured from the nearby organic stores, and the recipes' formulation and preparation were done.

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*Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice…*

**Ingredients Kheer (g) Pan cake Puttu (g) Kolukattai (g) Laddoo Kesari** Rice 200 200 g 200 200 200 g 200 g Jaggery 200 100 g – 100 – – Coconut 50 25 g 200 100 – – Ghee 50 50 ml – – 50 ml 50 ml Cashew nut 20 10 g – 10 25 g 20 g Sultanas 10 – – – – 20 g Cardamom 5 5 g 5 5 g 5 g Palm sugar 25 50 g 100 50 200 g 200 g

The mise-en-place is done before the initiation of cooking. The rice varieties, coconut, and palm sugar are grated or blended as per the requirement for the recipes. The jaggery is made into thick syrup and filtered to remove the residues and

The recipes have their own methods of cooking. The formulated recipes are preferred to be prepared with organic natural sweeteners like palm sugar or jaggery than refined white sugar. Palm sugar and jaggery are natural sugars, and enhances the recipes with their natural flavor, color, and taste. They are rich in micronutrients

○ Add natural sweeteners, palm sugar and jaggery syrup, and the smashed rice.

Serve the recipe hot or refrigerated; it can be diluted with coconut milk if been

○ Grind well the rice into a thick paste and dilute it with thick coconut milk for

The methods of preparations of the recipes are listed below:

○ In a large pan, add ghee, roast sultanas, and cashew nut.

○ Reduce the flame and then add coconut milk slowly.

○ Mix well and finally add a pinch of salt and cardamom powder.

○ Cook the rice and coarsely smash and keep aside.

○ Add required amount of water and let it boil.

thick. Garnish with roasted nuts and sultanas.

○ The rice has to be soaked for 2 h at least.

• Black kavuni rice pan cake:

a rich taste.

used for cooking, which also reduces the cooking time.

*Note: the table lists out the ingredients used in formulating recipes.*

**2.1 Methods of preparation**

*Ingredients used in the recipes.*

• Mapillai samba rice kheer:

and vitamins [16].

**Table 1.**

*DOI: http://dx.doi.org/10.5772/intechopen.85628*

*Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice… DOI: http://dx.doi.org/10.5772/intechopen.85628*


*Note: the table lists out the ingredients used in formulating recipes.*
