| Author | Message | ||
Teluguhero Junior Artist Username: Teluguhero Post Number: 822 Registered: 04-2008 Posted From: 66.83.13.6 Rating: N/A |
You can soak with hot/warm water also | ||
Guriginja Hero Username: Guriginja Post Number: 11884 Registered: 02-2008 Posted From: 97.81.107.246 Rating: N/A |
 JOHAR YSR.....YSR AMAR RAHE | ||
Jacksparrow Comedian Username: Jacksparrow Post Number: 1728 Registered: 07-2008 Posted From: 89.234.93.245 Rating: N/A |
one more step to reduce carbon emissions  well done scientists | ||
Mega Side Hero Username: Mega Post Number: 3256 Registered: 02-2008 Posted From: 144.160.226.53 Rating: N/A |
vedi ga endhuku vundali? vedi ga kavali ante...sambhar, pappu koora...vedi ga untai kada? | ||
Bunty717 Side Hero Username: Bunty717 Post Number: 7095 Registered: 02-2008 Posted From: 161.185.151.155 Rating: N/A |
good kani.. rice ante vedi ga tinali. cold water lo 1/2 soak chesi tinte emi taste untundi.. so malli danini heat cheyali it is as good as cooking ..idi Ind lo click avadu anukuntunna.. | ||
Cocanada Moderator Username: Cocanada Post Number: 19759 Registered: 01-2008 Rating: N/A |
India  | ||
Mega Side Hero Username: Mega Post Number: 3254 Registered: 02-2008 Posted From: 144.160.226.53 Rating: N/A |
Good News | ||
Teluguhero Junior Artist Username: Teluguhero Post Number: 821 Registered: 04-2008 Posted From: 66.83.13.6 Rating: N/A |
http://business.rediff.com/report/2010/apr/13/new-rice-varie ty-can-be-eaten-without-cooking.htm New rice variety can be eaten without cooking April 13, 2010 14:47 IST At a time when India [ Images ] is pushing hard to save energy, scientists in Orissa are doing their bit by popularising a rice variety that can be eaten without being boiled. Aghonibora, a new rice variety being developed at the Central Rice Research Institute, Cuttack, requires only half-an-hour soaking in water to render it fit to be eaten. The 'komal saul' or soft rice variety, which was obtained originally from Assam's Titabar Rice Research Station, has very low amylose content -- about 4.5 per cent. Other rice varieties have up to 20-25 per cent of amylose content that is responsible for hardness of the grains, CRRI scientists said. "As this rice contains very less amount of amylose, it does not require any boiling. It can be eaten straightaway after just half-an-hour of soaking in water. If the water is lukewarm, it will be prepared within 15-20 minutes," said Srigopal Sharma, head of division of biochemistry, plant physiology and environmental sciences, CRRI. Significantly, the rice variety shows no major change in productivity or taste, he said. "We have done extensive research on the rice variety at the CRRI farm at Cuttack to find out whether it retains the 'soak and eat' characteristic in the hot and humid climate of Orissa," Sharma said. "The results were positive indicating that it could be promoted in parts of India where parboiled rice is consumed. "In the preliminary testing, the rice variety took between 140 and 145 days to mature, measured 90 cm in height and yielded about four to five tonnes per hectare of land," said Sharma, who spearheaded the research at CRRI. The scientist said the variety was one of the major achievements in the field of rice research and added that if they could manage to promote the rice across the country, it would help save fuel and consequently the environment as well. "Promotion of such rice would save fuel, time, and above all it would help maintain a cleaner environment. It would be very useful for the poor in general, who find it difficult to afford firewood, coal or cooking gas," he said. |