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Kavuni rice (Oryza sativa L.), a traditional pigmented black rice variety of Tamil Nadu, India, is recognized for its exceptional nutritional profile and high concentration of anthocyanin-based antioxidants. Despite its established health benefits, the variety remains underutilized owing to limited awareness and the absence of convenient food formats. The present study was undertaken to develop three value-added products are puttu, cake, and jelly from Kavuni rice, evaluating their proximate nutritional composition, product-level physicochemical attributes, and sensory profiles over a 15-day storage period under two packaging treatments (T₁: stand-up pouch; T₂: high-density polypropylene). Proximate nutritional analysis of the raw Kavuni grain revealed a dense macro- and micronutrient matrix composed of 11.77 ± 0.15 g/100g protein, 72.43 ±  0.88% total carbohydrates, 4.80 ± 0.11 % total fat, 0.71 ± 0.04 % crude fiber, and 1.57 ± 0.06 % ash, with a low amylose fraction (8.27 ± 0.19 %) and a base grain moisture of 12.13 ± 0.21%. While native functional properties of the grain or matrices were not evaluated in this study, the performance of the developed formulations was extensively monitored during storage. Instrumental color analysis revealed acceptable L*, a*, and b* chromaticity values for all three products across the storage window. Physicochemical analysis of the finished products indicated Total Soluble Solids (TSS) values ranging from 40.56 to 60.80 ⁰Brix, product moisture tracking between $59.10\%$ and $62.90\%$, and titratable acidity varying between 0.241% and 0.598 %. Organoleptic profiling conducted by a semi-trained panel using a 9-point hedonic scale indicated that T₂-packaged products recorded significantly higher overall acceptability scores, peaking at Day 0 for the steamed puttu (9.45 ± 0.35) and baked cake (9.35 ± 0.15) formulations. The findings confirm that Kavuni rice is a highly suitable substrate for functional product development, and its incorporation into traditional and bakery formats is a promising, nutritionally meaningful strategy for expanding its market reach and improving dietary diversity.