Skip to content

May 12, 2025

Facebook
Twitter

Rice Today is an international magazine dedicated to the world of rice. Find the latest news and information International Rice Research Institute.

Home
Science
Policies
- Gender
- Politics
- Trade
- Market
- Health
Partnerships
- People
- Partner countries
Opinion
Maps
Stats
Culture
Regions
- World
- Africa
- Asia
- The Americas
Training & education
Print edition
- Past issues

Search for:

Home
Blog
Purple Yam

Purple Yam

Fried Ominio rice à la Purple Yam

Fried Ominio rice à la Purple Yam

October 1, 2014

The Purple Yam is a restaurant in Brooklyn, New York, founded in 2009 by me and chef...

You may have missed

How Climate-Resilient Short-Duration Cold-Tolerant Rice is Securing Farmers’ Livelihood in Haor Region of Bangladesh

How Climate-Resilient Short-Duration Cold-Tolerant Rice is Securing Farmers’ Livelihood in Haor Region of Bangladesh

May 8, 2025

Scaling Zinc-Biofortified Rice to Fight Against Stunting in Indonesia

Scaling Zinc-Biofortified Rice to Fight Against Stunting in Indonesia

May 7, 2025

Women-led cooperatives and seed entrepreneurs drive seed innovation in Nepal

Women-led cooperatives and seed entrepreneurs drive seed innovation in Nepal

April 25, 2025

Diversifying Cropping for Sustainable Farming: Challenges and Opportunities in Bangladesh

Diversifying Cropping for Sustainable Farming: Challenges and Opportunities in Bangladesh

April 24, 2025

About us

Rice Today is published by the International Rice Research Institute (IRRI) on behalf of CGIAR’s Research Program on Rice.

Contribute to us

Rice Today is an international magazine dedicated to the world of rice. We encourage the submission of articles that highlight the impact and importance of rice research in tackling poverty, global food security, and environmental issues.

Contact us

We'd love to hear from you about Rice Today!

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Unported License

Facebook
Twitter

Copyright © All rights reserved.