What is Riceberry?

Riceberry is a crossbreed of Jao Hom Nin and Khao Dawk Mali 105. Although it is a brown rice, the grains are dark purple and have a long shape. When cooked, they become soft and aromatic. The smell is similar to that of black sticky rice. It typically sells for two to three times the price of white rice.

The cooking process is the same as with red rice. Use 1 1/2 cups of water to 1 cup of riceberry. If you have time, leave the rice soak in the water for an hour before cooking.

Where is Riceberry From?

Riceberry was created by the Rice Science Center at Kasetsart University in Bangkok. It is grown in the Northern and Northeastern regions of Thailand. Riceberry can be grown all year round but requires fertile soil and a cool climate. The wet season (from August to December) is the ideal time to plant.

The Health Benefits of Riceberry

Riceberry is rich in antioxidants, including beta-carotene, folic acid, tannin, Vitamin E, and zinc. It has three times the amount of iron as other varieties. Since it is low to moderate on the glycemic index, its starch turns to sugar slowly. If you’re suffering from diabetes and/or obesity, riceberry is still ok for you to eat. In fact, it is soft and fragrant enough to serve as a healthier substitute for white rice.

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