Ratnachudi is a traditional rice variety from Karnataka, known for its slender grains, soft texture, and naturally whitish appearance, which eliminates the need for polishing. It is valued for its smooth consistency and easy digestibility.

Ratnachudi rice is a slender-grained, naturally whitish variety known for its soft texture when cooked. Highly digestible, it is ideal for children and the elderly. This photosensitive rice depends on daylight duration for its growth and, while it has a lower yield than commercial varieties, its unique qualities make it a cherished traditional grain.

Ratnachudi rice stands out for its superior nutritional value, offering a balanced mix of protein, fibre, and essential minerals. With 8.6g of protein and 1.82g of fibre per 100g, it supports digestion and muscle health. Rich in iron, zinc, and phosphorus, it contributes to better immunity, bone strength, and overall well-being. Its natural carbohydrate content provides sustained energy, making it a wholesome choice for a nutritious diet.

Ratnachudi rice is easy to digest and has a smooth, soft texture when cooked, making it ideal for people of all ages. Its natural whiteness eliminates the need for polishing, preserving its nutritional value.

When stored in a cool, dry place in an airtight container, Ratnachudi rice can last up to 6–12 months without losing its aroma and quality.

For the best results, rinse Ratnachudi rice thoroughly and soak it for 25 minutes to ensure even cooking. Use a 1:2 rice-to-water ratio and cook using the absorption method. You can either simmer it in a pot until the water is absorbed or cook on medium heat in a pressure cooker for 2-3 whistles. Typically, the rice takes around 30 minutes to cook, resulting in a soft and fluffy texture.

Ratnachudi rice differs from Basmati in several ways - it's slender, naturally whitish, and has a soft texture when cooked, whereas Basmati is long-grained and firmer. Ratnachudi is easily digestible, making it ideal for children and the elderly, while Basmati is known for its distinct aroma and firm, separate grains.

To maintain the freshness and aroma of Ratnachudi rice, it should be stored in an airtight container in a cool, dry place, away from direct sunlight. Proper storage helps preserve its unique fragrance and quality for longer periods.

Ratnachudi rice is primarily cultivated in Karnataka, India, particularly Chamarajanagar, Mandya, Mysore, Ramanagara. However, its cultivation has declined due to its lower yield compared to modern high-yielding varieties.

Ratnachudi rice is a low yielder and is photosensitive, making it less favourable for large-scale commercial farming. Many farmers have shifted to high-yielding hybrid varieties for better economic returns.

Since it is a rare traditional variety, Ratnachudi rice is not commonly found in mainstream markets. However, it may be available through organic stores, seed savers, or farmers dedicated to preserving traditional rice varieties.

Dedicated farmers, FPO and conservationists, of Karnataka, are working to preserve Ratnachudi and other indigenous rice varieties. These efforts include seed-saving initiatives and promoting traditional farming methods to sustain biodiversity.