In India, specifically in the southern states, rice is one of the highly consumed staple foods. To   reduce the cooking time, rice pastes have been profoundly innovated and are manufactured in   quite a few industries. Rice paste, that is considered as Ready-To-Eat (RTE) food product can be  instantly mixed with a bowl of rice and can be consumed without much of preparation and it don’t
require much cooking time. The aim is to formulate an instant, ready to eat Rice paste using fresh turmeric, mango ginger, apple pulp and spices. The study involved preparation of rice paste by varying the ratio of mango ginger and apple pulp. The sensory quality of the developed rice paste  was then assessed, and the proximate composition of both the modified version and control was
estimated for comparison, further cost calculation was carried out. Main ingredients such as apple  pulp, mango ginger, turmeric and ginger were obtained locally at Mysore. Additional ingredients  like spices, Oil, salt were also locally sourced. 9-point Hedonic scale was used for sensory analysis and standard A.O.A.C (2005) methods were applied for proximate analysis. Among the variations
tested, considering cost as an attribute, MGRP2 emerged as the most preferred sample in terms  of sensory evaluation, with superior nutritional aspects on par with the control and it was constituted with quite higher levels of fibre, protein, calcium and phosphorus than control. The  study successful in developing an immune booster, RTE Mango Ginger Rice Paste (MGRP2) with
superior nutritional profile characterized by higher protein, fibre, calcium and phosphorus than that of control.