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A rice variety that can be eaten without cooking


Our Farmer, and Our Rice Fields. In India

New Delhi, Apr 11 (PTI) At a time when India is pushing hard to save energy, scientists in Orissa are doing their bit by popularising a rice variety that can be eaten without being boiled.

Aghonibora, a new rice variety being developed at the Central Rice Research Institute (CRRI), Cuttack, requires only half-an-hour soaking in water to render it fit to be eaten.

The ‘komal saul’ or soft rice variety, which was obtained originally from Assam’s Titabar Rice Research Station, has very low amylose content — about 4.5 per cent.

Other rice varieties have up to 20?25 per cent of amylose content that is responsible for hardness of the grains, CRRI scientists said.

“As this rice contains very less amount of amylose, it does not require any boiling. It can be eaten straightaway after just half-an-hour of soaking in water.

Categories: Rice
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