Why this new rice variety is called 'Designer Rice' and how it will impact your protein intake

From pulao to biryani, rice is loved in many forms and is one of the most popular staple foods in India. It is a rich source of carbohydrates, providing quick and sustained energy for the body. It is also easily digestible and naturally gluten-free. But when it comes to protein, the building block of human body, rice lacks in it and it is often associated with rapid spikes in blood sugar, making it a concern in countries like India that are grappling with rising rates of diabetes. But, if we tell you that there exists a rice, which is rich in protein and makes for a perfect pick for people dealing with diabetes? Yes, you read it right! The scientists at the Council of Scientific and Industrial Research’s (CSIR) and National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) in Thiruvananthapuram have developed a new solution and that is called Designer Rice. Scroll down to read the details.

The research team of CSIR-NIIST has created a new variety of rice called “designer rice”, which contains significantly higher protein levels and has a lower glycaemic index compared to conventional rice. The project is being led by C Anandharamakrishnan, Director of CSIR-NIIST, who describes the innovation as a form of “food architecture.”

According to the X post by CSIR India , to create the new rice, researchers first break down traditional rice grains into their key components—starch, protein, and fibre. They then reassemble these elements in a way that improves the grain’s nutritional profile. In simple words, scientists have reduce a portion of the starch in the rice and replaced it with additional protein and essential micronutrients. “It is like rebuilding a house,” Dr Anandharamakrishnan explained. “If regular rice is mostly made of starch, we remove some of that and strengthen the structure with protein.” It has been duly mentioned that the process does not involve genetic modification. Instead, it uses food-processing technology to reshape the nutritional composition of the grain. Also, it has been cleared in the press release that no harmful chemicals have been used in this processing and the rice is completely safe for human consumption.

Interestingly, they have used broken rice for creating this protein-rich rice. The post states, "By using food-processing technology rather than genetic modification, the team took broken rice, the bits usually sold at a discount—ground them into flour, and blended them with protein and micronutrients like iron, folic acid, and Vitamin B12. They then "reformed" this mixture into grains that look, feel, and taste exactly like the rice we know."

The post states that India faces a paradoxical health crisis. On one hand, we are the "diabetes capital of the world," where the high Glycaemic Index (GI) of white rice causes blood sugar to spike dangerously fast after a meal. On the other hand, millions suffer from "hidden hunger"—deficiencies in protein and minerals despite eating enough calories. The designer rice hits both targets at once.

Low GI: According to the post, this rice has a a GI value below 55, which means it releases energy slowly, preventing the sugar spikes that plague diabetics.

Protein powerhouse: While normal rice has about 6–8% protein, this version boasts over 20%.

Fortified Defense: It bridges the gap for anaemia by embedding iron, folic acid and Vitamin B12 directly into the grain’s structure.

"It tastes even better than normal rice because of the increased protein," says Dr. Anandharamakrishnan. Most importantly, it doesn’t require people to change their culture. You don’t have to switch to expensive quinoa or salads; you just keep eating the rice you love, but with three times the nutrition. As we look toward a future of sustainable living, this innovation also champions a "circular economy." By using broken rice grains—a byproduct of the milling process—scientists are creating an opportunity for farmers to add value to a resource that was previously underutilized. From the lab in Kerala to the plates of millions, the humble rice grain has officially been upgraded. It’s no longer just a side dish; it’s a prescription for a healthier nation, he concludes.