I discovered this relatively new cultivar of rice on a recent trip to Thailand, and it’s become one of my favorite types of rice. Not only is it loaded with nutrients, it also tastes good and cooks in the same amount of time as regular white rice.
What is Riceberry?
Riceberry is a cultivar of rice that was created by hybridizing Hom Nil (black jasmine rice) with Khao Dok Mali 105 (another type of jasmine rice). It’s a long grain rice that has a reddish black color when raw, that turns purplish black when cooked. Because Riceberry is a whole grain rice, the bran and germ have not been milled off; however, unlike brown rice, it cooks in the same amount of time as white rice.
If you eat more than one grain of Riceberry are you eating Riceberries?
In the same way “rice” is both the singular and plural form of the word, Riceberry is both the singular and plural name for this cultivar.
Where does riceberry get its color from?
The purple hue of this rice is caused by anthocyanins, which are a naturally occurring pigment and antioxidant. At the time of this writing, there is no scientific evidence to indicate anthocyanins have any health benefit as they are poorly conserved in the body. That being said, other flavonoids that tend to exist alongside anthocyanin-rich foods, may increase the levels of antioxidants in your bloodstream.
If anthocyanins aren’t beneficial, why is Riceberry called a superfood?
I hate the term “superfood” because it’s a meaningless catchphrase that’s kind of like the term “lite” (hint: there’s no such word). It gives people the impression that if they eat this one thing, that’s all they have to due to be healthy, which couldn’t be further from the truth. That being said, Riceberry has a high concentration of beneficial nutrients such as vitamin E, vitamin B1, iron, and omega 3 at much higher levels than in other types of rice.
My thinking around it goes like this: I love rice and will probably never stop eating it, so if I’m going to have rice, I may as well eat one that’s as nutrient dense as possible. The things that have kept me from consuming brown rice regularly are that it takes forever to cook, and it doesn’t taste very good. Riceberry fixes both of these problems, which makes it pretty super in my book.
Where is Riceberry from?
Riceberry was developed by the Rice Science Center & Rice Gene Discovery Unit in Nakhon Pathom province, Thailand.
What does Riceberry taste like?
Unlike most varieties of rice, Riceberry has a strong fragrance that’s savory and almost meaty in the aroma. Because it’s a whole grain rice, the bran gives it a similar texture to brown rice; however, the interior is tender, nutty and a little sweet.
How do you cook Riceberry?
The process for cooking Riceberry is similar to preparing almost any kind of rice; however, there are two significant differences. The first is that you don’t need to wash it, and the second is the amount of water you use to cook it. I like using a weight ratio of 1 part riceberry to 2 parts water. If you’re using volumetric measurements such as US cups, the ratio is more like 1 cup of rice to 1 2/3 cups water. This results in rice that is tender on the inside but still has just a bit of chew. If you like your rice softer, you can increase the amount of water slightly and cook it for a little longer before steaming it.
As for the process, it’s just a matter of adding the rice and water to a pot and then covering it and bringing it to a boil before lowering the heat and letting it simmer for twenty minutes. Once the rice is done cooking, it’s important to allow the rice to continue steaming for another ten minutes off the heat without opening the lid; this step ensures the rice is tender to the core.
If you’re using a rice cooker, you can use the rice cooker cup to measure out the rice; however, I recommend adding extra water as the lines in the rice cooker are calibrated for white rice.
Ingredients
-
100
grams
Riceberry about 1 US cup
-
200
grams
water 1 2/3 US cups
Steps
-
Add the riceberry and water to a heavy bottomed pot. Cover with a lid and bring to a boil.
-
When you see a steady stream of steam escaping from the lid, turn down the heat until you don’t see much steam escaping and set the timer for 20 minutes.
-
When the timer goes off, turn off the heat and let the Riceberry steam for another 10 minutes without opening the lid.
-
After the rice is done steaming, remove the lid, and use a rice paddle or spoon to fluff the Riceberry and serve.
Carolyn says
Where can Riceberry be purchased in the US? Thai grocery store, Asian grocery store, or american supermarket? Is it a specialty to Asian only stores? Thanks for your help.
Marc Matsumoto says
Hi Carolyn, they carry it on Amazon, but it’s a bit expensive. You may be able to find it for a little less at. Thai grocery store, or at a health foods store.
Terry McGovern says
I have found them at oriental grocery I don’t know if it was priced wrong it was $15.00 less then the ones on Amazon at the time. Golden Camel brand sold by AFF Imports out of Norcross Ga. they have no online business I purchased it @ Jason’s Produce Melbourne ,Fla
David says
I bought mine at Walmart in Canada
KJ T. says
Any Southeast Asian or East Asian grocer should have it.
Rachel says
Do you recommend any brands or vendors to get riceberry from?
Marc Matsumoto says
Hi Rachael, there are a bunch of different brands, but I think the easiest place to find it is on Amazon. Otherwise you can try Thai grocery store, or health foods stores.
Guy says
I’m eating Thai grocery store brand “Rice Berry” this evening and it’s surprisingly sticky and glutinous. I bought it thinking I was purchasing something like a more traditional red rice variety.
I hadn’t planned on using it for dessert, but we’ll see if the leftovers are too sticky to stir fry tomorrow morning. The texture is a bit odd, in that it sticks to itself like gangbusters but it doesn’t really stick to my fingers.
I really don’t want to blend this with the polished white rice. It’s fine for dinner where I’d otherwise use jasmine rice, it’s different, it’s good and it’s quantifiably better.
Sheri-Lyn O'Leary says
Silly question but in the pkg it says a serving is 1/4 cup. Is that uncooked or cooked? 1/4 cup will be 1 cup cooked?
Marc Matsumoto says
Hi Sheri-Lyn, I’m guessing that that’s uncooked. Rice triples in volume after it’s cooked so 1/4 cup should make about 3/4 cup of cooked rice.
Disha says
Do you have to rinse the rice or best to avoid rinsing?
Marc Matsumoto says
It’s up to you. Milled rice is usually washed to get rid of excess starch on the surface, but since this is a whole grain rice, it’s not necessary. That being said, if you’re worried about the rice being dirty, you can wash it.
Vladimir Minkovich says
I am making very tasty rice berry’s pilaf in the oven , it’s comes out 😋!
Jonathan Kutler says
What is the difference between riceberry and jasberry rice?
Thank you,
Jonathan Kutler
Marc Matsumoto says
Good question! It looks like both are trademarked terms, but Riceberry is trademarked by a public university in Thailand (i.e. the Thai government) while jasberry is trademarked by a company. It could be that the producers of jasberry didn’t want to pay licensing fees to sell their rice under the Riceberry name, or they came up with a new hybrid (I couldn’t find any info on what the exact hybrid is).