Organic Riceberry rice.

Riceberry is a Thai rice variety with a purple to dark purple bran. It is sold with the bran on, so the slim grains look almost black in the bag and turn a deep purple when cooked. The grain is soft and slightly sticky for a whole-grain rice, with a light, sweet fragrance. Many Thai families cook it on its own or mix it into their everyday white rice.

Ways to use it

• Cook it plain and serve it with any Thai meal, from a clear soup to a spicy stir-fry.
• Mix a cup of it into white jasmine rice. The whole pot turns a soft purple.
• Use cooked Riceberry in rice salads, with herbs, toasted coconut and shredded vegetables.
• Simmer it with coconut milk and a little sugar for a purple rice dessert.
• Fry day-old cooked Riceberry with egg and vegetables for a purple fried rice.

Rinse it gently once or twice. In a rice cooker, use the brown rice setting if there is one. On the stove, simmer with about twice as much water as rice, covered, for around 30 to 40 minutes, then let it rest with the lid on. The cooking water turns dark, which is normal.

Storing it

Like any rice with its bran on, Riceberry can go rancid sooner than white rice. Keep it sealed in a cool, dry place away from sun and insects, and use it by the best-before date on the pack.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.