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This rice is not grown in traditional fields, but is produced in a lab. It is created using extrusion technology to ensure a low glycemic index (GI) and high protein content.

Rice in the lab

In India, rice isn't just a food item, it's a part of our everyday lives. White rice is common on every plate, but this long-standing habit is about to change. Scientists have developed a new rice, CSIR Designer Rice, that not only tastes like traditional rice but also offers some health benefits.

This rice isn't grown in traditional fields, but rather cultivated in a lab. It's produced using extrusion technology to ensure a low glycemic index (GI) and a high protein content. This means it will increase your blood sugar slowly rather than causing a rapid spike, providing more protein. How is this lab-grown rice different from regular rice, and is it healthy?

How is this rice made?

CSIR Designer Rice is completely different from conventional rice cultivation. First, milled rice flour is taken and rice protein extracted is added to it. This mixture is then passed through twin-screw extrusion technology.

In this process, the mixture is passed through a metal die under high temperature and pressure to shape it into rice grains. The advantage is that the grains resemble polished rice, but are nutritionally superior. Anandharamakrishnan, who directs the research, explains that no chemical additives are used; it's a purely physical process.

How different is this rice made in the lab from normal rice?

CSIR Designer Rice, grown in the lab, differs from regular white rice in several ways. The most significant feature of this designer rice is its low GI. Regular white rice is digested quickly and causes a rapid increase in blood sugar, which can increase the risk of type 2 diabetes and obesity. However, this problem has been addressed by increasing the protein content in designer rice. The increased protein content helps slow the digestion of carbohydrates and prevents sudden increases in blood sugar.  

Regular rice contains approximately 6–8 percent protein, while this designer rice has increased this to 20 percent. This protein is pure rice protein, which is plant-based and allergen-free. However, some nutritionists say the protein quality is not completely balanced. Rice protein does not provide a complete amino acid profile, so it is best combined with other sources.

Is this healthy?

CSIR Designer Rice is somewhat healthier than traditional white rice because it has a higher protein content (about 20 percent) and a lower glycemic index, which leads to a slower rise in blood sugar and may reduce the risk of diabetes or obesity. It's made from plant-based and allergen-free protein, but because it's reconstituted in a lab, it's considered an ultra-processed food and isn't fully balanced in protein. Therefore, it's beneficial to eat as part of a balanced daily diet, but it's not a completely super-healthy option. 

From lab to market

CSIR has licensed the technology to Tata Consumer Products and Chennai-based SS Soul Foods. They will handle marketing, pricing, and distribution. Its reach will depend on its price .