Riceberry is a cross-pollination between Jai Hom Nin (non-glutinous black rice) and the fragrant Khao Dawk Mali 105 (Thai Hom Mali or Jasmine rice). This is a new breed of rice that was created by the Rice Science Center, Kasetsart University, Thailand. It has all the desirable characteristics of its parents: It’s high in antioxidants and minerals like zinc and iron, and it cooks up light, fluffy and fragrant without needing to pre-soak.
How to Cook Riceberry
Thoroughly rinse the grains
Put 1 part riceberry to 1.5 parts water in a medium pot
Cook, covered, over medium-high heat until the water comes to a boil, then simmer at low heat with the lid slightly ajar for 10 minutes, or until the water level has reduced and small steam holes in the rice appear
Cover and remove the pot of rice from the heat (turning off the stove) and let sit off-heat for 10 minutes more. Fluff the rice with a fork or utensil before serving
Using a rice cooker: Place riceberry and water in a rice cooker (on white rice setting) and switch on to cook. The rice cooker will automatically turn off when the cooking process is complete. Let the rice rest for 10 minutes before removing the lid. Fluff with a fork or utensil before serving