Researchers at the Council of Scientific and Industrial Research – National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) in Thiruvananthapuram have developed a nutritionally enhanced form of rice designed to improve protein intake and reduce blood sugar spikes. The product, known as designer rice, contains significantly higher protein levels than conventional polished rice and has a low glycaemic index (GI).
The research is led by C. Anandharamakrishnan, Director of CSIR-NIIST. Scientists created the modified rice using food-processing techniques rather than genetic modification. The development aims to address two public health challenges in India: the growing prevalence of Type 2 Diabetes and widespread nutritional deficiencies.
Rice is a staple food for a large part of the global population, especially in Asia. In India, polished white rice is consumed daily in many households. However, most polished rice is composed primarily of starch.
During digestion, starch breaks down into glucose. This process can cause rapid increases in blood sugar levels after meals. Repeated spikes in blood glucose are associated with a higher risk of metabolic diseases such as type 2 diabetes.
Another nutritional limitation of regular white rice is its relatively low protein content. Conventional rice generally contains around 6–8% protein, which may not adequately support daily protein requirements when diets rely heavily on cereals.
The CSIR-NIIST team developed a method that restructures rice at the ingredient level. Instead of modifying the plant genetically, the researchers apply food-engineering technology to rebuild rice grains with improved nutritional composition.
The process begins with broken rice grains, a common by-product of rice milling. These fragments are ground into flour and then combined with additional protein sources and micronutrients. The mixture is processed and shaped into grain-like structures that resemble natural rice in size, texture, and cooking behavior.
The resulting grains cook in the same way as regular rice and can be incorporated into routine meals without requiring changes in cooking practices.
In a recent post on X, CSIR shared details of the newly developed designer rice and its potential to improve protein intake while maintaining a low glycaemic index.
According to the research team, the newly developed rice contains more than 20% protein, which is roughly three times the protein level found in typical polished rice. Increasing protein content in staple foods may help improve dietary protein intake in populations that rely heavily on cereal-based diets.
The rice also includes added micronutrients such as iron, folic acid, and vitamin B12. These nutrients are commonly linked to deficiencies in many regions, particularly where diets lack sufficient animal-source foods.
One of the important characteristics of the new rice is its glycaemic index below 55, which places it in the low-GI category. Foods with lower GI values release glucose into the bloodstream more gradually compared with high-GI foods.
Slow glucose release helps reduce sharp increases in blood sugar after meals. This property is relevant for individuals managing diabetes as well as for broader public health efforts to control metabolic diseases.
India faces a dual nutritional challenge. While calorie consumption may be adequate in many populations, deficiencies in protein and essential micronutrients remain common. This situation is often referred to as “hidden hunger.”
By combining higher protein content with micronutrient fortification, the designer rice aims to improve the nutritional value of a widely consumed staple food. Because rice is eaten regularly in many households, modifying its composition could help increase nutrient intake without changing dietary habits.
To enable commercial production, CSIR-NIIST has transferred the technology to industry partners, including Tata Consumer Products Limited. Technology transfer allows companies to scale up manufacturing and distribute the product through existing food supply chains.
If adopted widely, the approach could provide a new option for improving dietary quality using a familiar staple food.
(Rh/SS/MSM)