The researchers developed a new type of rice called cañihua-rice by mixing cañihua and rice flours and using a warm-extrusion process. This new rice has higher protein content than regular rice and has a texture similar to brown rice when cooked. The color of cañihua-rice falls between brown rice and extruded rice. Microscopic analysis showed that cañihua flour particles are embedded in the rice flour structure. People who tried cooked cañihua-rice found it similar to brown rice. This new food could provide a more nutritious option for rice consumers.