Ripe rice does not need to be cooked

Indian agricultural experts claim they have just created a rice variety that humans can eat after soaking in water, without cooking.

According to IANS news agency, the above rice variety - named Aghanibora - is the research result of the Central Rice Research Institute of India (CRRI).Mr. Tapan Kumar Adhya, director of CRRI, said, Aghanibora has a growth time of 145 days and has a productivity of 4 to 4.5 tons per hectare.

Aghanibora rice artwork of mynews.in page .

Unlike traditional rice varieties, Aghanibora has low enzymatic content of starch and becomes soft when voiced in water.

"You can eat rice after soaking it for about 45 minutes in ordinary water and 15 minutes in warm water," Adhya said.

Aghanibora is developed from the famous "Komal chawl" rice variety of Assam state (northern India), not genetically modified rice. "Komal chawl" rice is able to grow in hot and humid weather conditions but still retains the nutrients and soft properties of rice. Aghanibora is no different than other types of rice being grown in India.

Adhya said that during the past three years CRRI scientists have been testing Aghanibora in the hot and humid environment of Orissa state to see if it retains its soft properties and nutrients when exposed to rice-like water "Komal chawl " or not.

"We are happy that the tests have been successful. With this type of rice, cooking will become simpler and less time consuming," he said.