Organic nutrition is one among the broad spectrum of production methods that is supportive to the environment. Two traditional red rice varieties of Shimoga region Jaddu and Hasoodi cultivated under organic and conventional farming systems, evaluated for the nutritional and cooking qualities showed significant difference with regard to 100g grain weight, grain length and breadth(mm), L/B ratio and bulk density(g/ml). Evaluation of organically grown red rice for chemical composition showed higher content of protein (9.35%), crude fiber (0.42%), iron (22.49 mg/100g), Zinc (2.14mg/100g), manganese (4.19mg/100g), polyphenols (1.67mg/100g) and antioxidant activity (27.24 % DPPH remaining) compared to conventionally grown red rice varieties, ( protein-8.39%, crude fiber-0.27%, iron-19.9 mg/100g, Zinc-1.6mg/100g, manganese-3.34 mg/100g, polyphenols-1.6 mg/1700g and antioxidant activity -17.6 % DPPH remaining respectively). Significant differences in cooking and pasting characteristics between the farming systems were also observed. Organically grown red rice therefore has the potential to produce high quality products with relevant improvements in terms of contents of anti-oxidants, phytonutrients and minerals with no pesticide residues.