Description

If you’re wondering about the healthiest options for rice that too apart from black and brown rice. Then it’s a right
time for you to know about Navara Rice (also known as Njavara Rice). Navara Rice is one of the amazing grain plants 
of the Oryza Group. In English these are popularly known as Red rice.

Health benefits of Njavara rice

• Njavara rice gruel made with milk helps in improving lactation

• Good weaning food for infants, especially those with low birth weight as it helps in gaining weight

• Also called the rice which heals as it heals internal wounds

• Njavara rice paste is effective in psoriasis and skin lesions

• Loaded with Vitamin C, Njavara also boosts the immune system

• Rich in antioxidants

• High in proteins and rich in fiber content as compared to other rice varieties. Thus, it aids in digestion

• It is rich in flavonoids and oryzanol which possess anti-inflammatory activity

Therapeutic uses of Njavara in Ayurveda

Ayurveda uses Njavara rice in two major procedures: Njavara kizhi and Njavara theppu. Njavara rice is cooked in
medicinal decoction and cow’s milk and tied into boluses. These boluses are kept on optimal temperature by repeatedly
 dipping in a hot mixture of herbal decoction and milk and are used to gently massage over the body. Njavara theppu 
is another modification of Njavara kizhi, for elderly and children who cannot withstand much heat, in which instead 
of the boluses, rice paste cooked with an herbal decoction is directly applied over the skin and massage is done in 
a specific manner. Both these procedures are extremely rejuvenating, improve complexion, calm the senses and are 
helpful in neurological conditions and relieving arthritis.

Recipe Using Njavara Rice

Paal Kanji (Rice gruel)

Ingredients:

• Njavara rice- ½ cup

• Milk- ½ cup

• Water- 3 cups

• Salt- as per taste

• Grated coconut-1 tbsp

• Cumin seeds- ½ tsp

Procedure:

• Wash the rice and soak it for about half an hour

• Drain and add rice along with three cups of water in a pressure cooker

• Pressure cook for three whistles and simmer for five minutes

• Once pressure is released, open the cooker, stir and mash the rice lightly

• Add the milk and boil for some time to acquire the desired thickness

• Roast the cumin seeds and grated coconut till it becomes aromatic

• Add the coconut-cumin mixture to the gruel and add salt to taste

• Serve hot along with green gram (Cherupayar thoran)