New types of rice soaked in warm water are also ripe

The unique rice variety called Aghanibora does not need to be cooked but only soaked in warm water and nine-new research of the Cuttack Indian Rice Research Institute (CRRI).

'Unlike traditional rice varieties, this type of rice has low starch degradation enzymes, so the grain softens when soaked in warm water. Aghanibora has the ability to 'nine' in the country. ' - Mr. Adhya, director of CRRI said.

Aghanibora is not genetically modified rice, but is developed from 'Komal chawl' rice variety of Assam state, northern India. This type of rice is capable of growing in hot and humid weather, but still retains the nutrients and is very soft.

'With the new type of rice, we will have a nice rice cooker if we soak the rice in the water for about 45 minutes, then soak it in warm water for another 15 minutes, instead of losing the rice cooker and watching the rice cooker' Mr. Adhya said.

Aghanibora rice variety (photo source: Eknowhow)

CRRI scientists have been testing this new variety for three years, in the Orissa state's hot and humid environment and the ocean near Andhra Pradesh state. As a result, Aghanibora does not have 'cocoon' of soil, still yields from 4 to 4.5 tons / ha like normal rice varieties.

This new type of rice is considered to be suitable for customers who are housewives who want to save electricity and time when cooking.

Source: Eknowhow