Rice is the staple food of most people in Indonesia and some countries in Asia. As the main food, rice is known to have inadequate micro nutrition so that it is potential to cause malnutrition for consumers. Biofortification is one of the innovations in improving the nutritional quality of rice. The benefits of biofortification include: (1) can be developed in basic foodcrops, (2) cheaper and beneficial in terms of cultivation because the seeds that have been fortified are only needed once in the first use, then the seed of the next crop can be further developed by other farmers, (3) beneficial to nutritious consumer communities, and (4) high production and environmentally friendly. Important minerals such as Fe (iron) and Zn (zinc) in rice can be increased through biofortification programs into Fe and Zn dense rice. Highly nutritious rice derived from local rice and superior varieties needs to be developed after going through the process of release varieties. Prior to that, the variety also needs to be registered to competent parties to be protected as asset and intellectual property rights (IPR) of researchers from theft and illegal acknowledgment by others for personal gain. In addition, it is needed certification of rice labelled assurance of rice varieties produced through plant breeding to increase economic added value and protect consumer rights.