Raktashali (red rice, described in Ayurveda) is considered one of the best varieties of rice for this process because:

• It is light (laghu) yet nourishing.
• Has strength promoting (bala) and nourishing and tissue building qualities.
• Rich in natural antioxidants (red pigments), which support recovery.
• It balances Pitta and Vata and improves blood.

Raktashali rice is boiled and prepared in different consistencies (Manda, Peya, Vilepi, Yavagu, Odana) according to the stage of Samsarjana Krama.

• Initial stages (Manda, Peya): very thin preparations of Raktashali soothe the gut and rekindle Agni.
• Middle stages (Vilepi, Yavagu): provide soft nutrition while keeping digestion light.
• Later stage (Odana): more solid rice preparations offer satiety and strength, preparing the body for normal food.

Samsarjana Krama is a graded dietary regimen after cleansing therapies to restore digestion. Raktashali rice is the ideal grain used for preparing the various stages (from thin gruel to solid rice) because it is light, nourishing, and enhances recovery.

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