Fermented Rice Water (FRW), locally known as Pakhala or Torani, is a traditional fermented food from Odisha that is now gaining renewed attention for its health benefits. Our lab explored its microbiome potential using FTIR-ATR–guided selection to identify samples rich in lactic acid bacteria and short-chain fatty acids while excluding alcohol-containing samples. Microbiome analysis revealed the presence of beneficial bacteria such as Lactococcus lactis and Leuconostoc lactis, with rural community samples showing a strong dominance of Lactobacillus and Bifidobacterium. FRW is enriched with thiamine, vitamins K and B12 producers suggesting presence of high levels of vitamins. Our findings suggest that FRW consumption may support gut and vaginal microbiota health, reduce inflammation, and enhance micronutrient availability in women of reproductive age, highlighting the scientific value of this traditional fermented food.