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Rice that needs no cooking only soaking in lukewarm water is enough.

July 25, 2011 Leave a comment

Indian scientists at Central Rice Research Institute (CRRI), Cuttack, claim to have developed a rice variety that requires no cooking, only soaking in water. It is characterised by low amylase content and becomes soft on soaking in water, institute director TK Adhya said. The variety could serve specific niche consumers and make rice cooking a hassle-free affair. The new variety, named “Aghanibora”, tested by the institute is of 145 days duration with a yield of 4-4.5 tonnes per hectare and is at par with the currently grown rice varieties in the country. “One can get ready to eat rice after soaking it for about 45 minutes in ordinary water, and 15 minutes if soaked in lukewarm water, whereas other rice varieties need cooking,” Adhya said. The rice is a local improved land variety of Assam under the `Komal chawl’ category and is not GM rice. It is like any other rice variety grown and consumed in India. “However, this variety is usually prepared as parboiled rice and then it can be used for consumption after milling,” the researcher said. Scientists at the institute have done extensive research over the past three years and tested its nutritional properties and other biochemical par a meters, he said. According to the institute director, the rice variety can be grown in all the eastern states of Assam, Bihar, West Bengal, Orissa and coastal Andhra Pradesh. We do not have specific data about the average household requirement of fuel. But this variety of rice will help in saving fuel, at least for cooking of rice. Moreover, it will be a relief to housewives.