Submitted by pankaj on
A student from my BOT331 Plant Physiology class pointed me to this AP news and video. I am sharing the same with you with additional writeup.

Researchers from Central Rice Research Institute (CRRI) at Cuttack in Orissa, India have reported the testing of a new rice variety called 'Aghonibora'. The new variety takes about 145 days to mature and yields 4-4.5 Tonnes/Hectare that is similar to high yielding varieties of rice. The most important agronomic and cooking trait this variety has is that does not require cooking. Yes! According to the report CURRENT SCIENCE, VOL. 98, NO. 1, 10 JANUARY 2010 by Yadugiri VT, the 'Aghonibora' variety is a 'soft rice' type commonly called 'komal sawl' by the farmers in NE region of India. Due to the low amylose content in 'soft rice' varieties such as 'Aghonibora', these can be prepared for meals without cooking. Means the rice is likely to be ready for eating if one soaks it in water for 45min at room temperature or 15 min in lukewarm water. Isn't it great to have instant rice that saves the cost of fuel required for cooking! Other potential use can be in poverty elimination programs via providing staple food diet! The answer lies in the nature !

Enjoy the video report by AP via Youtube