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No-cook rice could help countless poor in developing countries
Researchers at the Central Rice Research Institute (CRRI) in India have developed a unique hybrid rice crop that only needs to be soaked before being edible, rather than needing to be cooked.
Rice is a staple part of most people's diets in developing nations, but cooking equipment – even the most basic, such as firewood or gas burners – can often be expensive and inaccessible for many.
The new rice crop, Aghunibora, is a non-genetically modified cross between komal saul, a soft rice grown in Northern India, with a traditional soft rice variety. Rather than needing to be cooked, Aghunibora is edible after being soaked in lukewarm water for just fifteen minutes, or in room-temperature water for around an hour.
The breakthrough gives hope to India's scores of malnourished children, who exist despite the country's relative economic growth in the last few decades.
For more information on the project, contact the CRRI at directorcrri@satyam.net.in
Published: Friday, 15th January 2010 by Tom Freeman
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