How to Cook and Why to Eat: Riceberry Rice

This is my favorite rice! The Riceberry cultivar was developed in Thailand 20 years ago, as a cross between a purple sticky rice and a long-grain jasmine. No GMOs here, they just crossed the two strains the old fashioned way.

Riceberry is soft, sticky, nutty & fragrant; and like most deep-dark-purple-almost-black foods, it’s packed with health anthocyanin antioxidants. Riceberry even outshines blueberry!

It has all the health advantages of a brown rice — and then some — but cooks (almost) as fast as a white rice. 

Add 1 cup rice to 1½ cold water. Bring to a boil, covered, then simmer 10 minutes. Fluff, let sit another 10 minutes, fluff again. Or don’t fluff, and mold it in a cup or bowl like in the picture above. Eat.

We sell organic Riceberry in the bulk Refillery. Our kitchen will also be making it with our green curry hot meal in March.