A genetically engineered form of rice (http://www.biotech-info.net/golden.html) which has been infused with vitamin A (a vitamin not usually found in rice).

First thought of in 1999, golden rice actually combines betacarotene, which produces Vitamin A in the body, with regular rice. Betacarotene and Vitamin A levels are important to the body because they help prevent blindness and fight off infection. Betacarotene is found most commonly in carrots and gives them their orange color. The addition of betacarotene gives this rice a golden color and, it is hoped, can provide crucial vitamins and nutrients to third-world countries. However, many tests still have to be performed on golden rice and scientists think that worldwide production of the food may not happen until 2006.

A type of genetically modified rice, which contains increased amounts of ß-carotene (a precursor of vitamin A). It was achieved by genetically modifying rice with two genes from daffodils and one from a bacterium.