**Table 1.**

*Protecting Rice Grains in the Post-Genomic Era*

calcium, phosphorous, and zinc [7].

the rice that determines its color [10].

(sigappu kavuni arisi) [15].

**2. Materials and methods**

may bring more varieties of brown rice into the market [14].

simple and common sweet recipes of these rice varieties.

consumable at any time with no restriction to age.

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,

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

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

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

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

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

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

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 prepara-

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tion were done.

*Ingredients used in the recipes.*

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 used for cooking, which also reduces the cooking time.
