| For the past decades, the word “rice” has | | | | and the ability to adapt in warmer climates and still |
| been synonymous with Asian countries that are | | | | retain its softness. The new variety is set to be |
| producing, cultivating and consuming rice products | | | | cultivated in some parts of India. |
| in large amounts. And why not? Asia is said to be | | | | Named Aghanibora, the new variety, is the |
| the oldest continent which has cultivated rice. | | | | improved version of the local rice Assam, under |
| History reports that this plant has been in Asia for | | | | ‘Komal chawl’ category. This means that |
| over 10,000 years, followed by Africa which has | | | | this is not genetically-modified, as opposed to |
| been cultivating it for 3500 years now. In the US, | | | | some other rice varieties. Scientists also share |
| rice first arrived in South Carolina in 1964. In | | | | that the Aghanibora variety is ready for harvest |
| terms of consumption, China ranks first, followed | | | | after 145 days and it can produce 4-4.5 tons per |
| by India and Indonesia. In America, there is a | | | | hectare. And the most important characteristic of |
| noted growing number of rice consumers as | | | | this newly-developed rice is its ability to be |
| statistics shows that almost one in five American | | | | prepared instantly and it requires no cooking. |
| adults are now eating at least half servings of | | | | Scientists said that Aghanibora is ready to be |
| white or brown rice per day. | | | | eaten just after 45 minutes of soaking in ordinary |
| With this growing trend in rice consumption | | | | water and 15 minutes when soaked in lukewarm |
| especially in India which has 125 million tons, Indian | | | | water. |
| scientists declared that they have produced | | | | This new development is indeed a milestone in |
| another rice variety that requires no cooking. | | | | rice industry. This is because it can lighten the load |
| Tapan Kumar Adhya, the institute director of the | | | | of housewives in rice preparation. In addition, fuel |
| Central Rice Research Institute (CRRI), said that | | | | that is used in cooking rice can be saved for |
| this new rice variety is the product of their | | | | cooking other food instead. |
| extensive and in-depth research done for a span | | | | Usually, one would need a Dutch oven guide in |
| of three years. Within this three-year period, | | | | preparing rice. But with Aghanibora, open your |
| scientists from the Cuttack in Orissa-based | | | | Dutch oven recipe book and discover some |
| institute experimented and tested rice varieties | | | | recipes that can be made using the rice that |
| for its nutritional value, biochemical parameters | | | | need-not-to-be-cooked. |