Rice is the leading crop produced and consumed on a large scale in the state of J&K (India) that is it is a stable food of the inhabitants residing in the domical, and is variably rich in genetic diversity. Rice production is the principal activity and a major source of income for the State. Traditional rice varieties have an enhancing potential in wide range of neutraceutical and functional foods. Besides possessing medicinal and nutritional properties, the remaining by-products obtained from these rice varieties in various post harvest operations are equally valuable. Traditional healers and local farmers have been using these traditional varieties in ayurveda and in curing of various kinds of ailments, such as cooling the body in ayurvedic treatments, improving vocal clarity, curing of boils, swellings and skin blemishes. Extracts of brown rice are also used as energy drink in individuals, patients and in treatment of chronic gastric problems, jaundice, dysenteric complaints and to increase lactation and nutrition to Childs. Sticky glutinous rice has been reported in treatment of stomach upsets, nausea, heart-burn and indigestion. Brown rice extracts have been reported in treatments of breast and stomach cancer and warts