This study was carried out to evaluate the physico-chemical characteristics of raw rice grains of black rice and white rice using standard techniques. Characteristics studied include thousand kernel weight, hundred kernel weight, length/ breadth ratio, bulk density, porosity, volume expansion, optimal cooking time, amylose, elongation ratio and index, equilibrium moisture content on soaking and density in rice samples. Acceptability trial was carried out for black rice and white rice in traditional recipes like breakfast, lunch and snack recipes namely idli, dosa, adai, aapam, paniyaram (savoury and sweet), idiyappam, roti, sweet and karam kolukattai, puttu, pongal, sweet pongal, laddu, kali, boiled rice (pressure cooked, conventionally cooked), vegetable biriyani, tamarind rice, mint rice, coconut rice, lemon rice, tomato rice, khanji, vadagam, murukku, sweet balls and kolukattai (Karam, Sweet and Milk). The results showed that black and white rice samples belonged to quasi slender varieties. The highest length / breadth ratio was found in black rice. Results revealed that more number of breakfast and lunch recipes prepared using white rice scored higher (p<0.01) significant level than the black rice.
