The Incredibly Potent Superfood Rice That You’ve (Probably) Never Heard Of | Vogue

Nov 07, 2024

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I was ordering a Thai takeaway recently (what’s new?) when I came across an option I had never heard of before. “Riceberry,” read the menu, with a little photograph of a deep red bowl of what I thought was just rice. Being someone whose body doesn’t always agree with plain white rice, I decided to go for it. And it didn’t disappoint. Not dissimilar in flavor to brown rice, with a slightly sweet edge, the riceberry soaked up the coconut curry in this really delectable way that was almost like rice pudding, but savory. So what is this magical red grain? And why didn’t I feel at all bloated after eating it?

Here’s what we know: Despite its name, riceberry has nothing to do with berries, it’s just named that because of its rich, purplish color. It’s also not a naturally occurring rice variety. Created in 2002 by Thailand's Rice Science Center at Kasetsart University, it’s genetically modified, but so are plenty of other rice varieties (see also: golden rice)—riceberry is essentially a crossbreed between two other types of rice: Hom Nil rice and Khao Dawk Mali 105 (both jasmine rice varieties). Most importantly, though, it’s jam-packed with nutrients. Iron, zinc, fiber, beta carotene, gamma-oryzanol, vitamin E, and anthocyanins…riceberry has it all. It might not be magic, but it sounds suspiciously close.

Riceberry is jam-packed with nutrients.

Rhian Stephenson, nutritionist and founder of the wellness company Artah, says riceberry is actually more nutritious than your regular long-grain brown rice. “Riceberry is renowned for its antioxidant and phytonutrient content, particularly anthocyanins, which are beneficial for cognitive, cardiovascular, and metabolic health,” she explains. “It has a rich purple color and is high in multiple beneficial compounds like polyphenols and catechins [a particular type of antioxidant found in green tea]; far higher than levels found in brown rice. It’s also high in B vitamins, and notably, folate. While it’s higher in phytonutrients [than brown rice], it’s fiber profile is broadly the same.”

If you’ve got an obsessive personality like myself, you might be tempted to incorporate riceberry into every single meal from now on. Riceberry for breakfast! Riceberry for lunch! Riceberry for, somehow, dessert? But don’t go completely over the top. The rice is pretty expensive in comparison to other types, and not super easy to get hold of (the fact my local Thai takeaway does it feels like a small miracle). But still, if you find a reliable online stockist, it can be a great alternative to “less nutrient-dense foods like white pasta, white rice, white bread”, says Stephenson. And you don’t always have to opt for riceberry if you’re looking for similar benefits. “You can also go for black rice, red rice, and wild rice to mix it up and get similar phytonutrients [compounds found in plants that can have health benefits for humans],” Stephenson adds. And when you’re finally sick of rice? “You can also use black beans to get a good hit of beneficial flavonoids.”

So there you have it. A way to make those rice dishes a bit more interesting, while also feeling smug that your curry dinner is super healthy, actually. Plus, it looks pretty, which always helps, doesn’t it?