What is Soft Rice

CRRI, Orissa, India develops soft rice

A rice variety sourced from Assam may soon change the cooking pattern of rice in the country. Termed as soft rice or komal chawl, this rice has low starch content. It does not need boiling, and becomes eatable after being soaked in water for less than an hour.

Scientists have studied the rice named Aghonibora and has found that it retains quality. “It takes 140-145 days to mature; measured 90 cm in height and per hectare yield is about 4.5 tonne in preliminary testing. According to the CRRI, a number of rice varieties of Assamese origin--Aghonibora, Bhogalibora, Chakua and Misiri--classified as ‘soft’ rices or komal chawl, are low in amylose (a kind of starch) content. Grains of these varieties do not require cooking in boiled water, as they become fit to eat just after being soaked in normal water for less than an hour (One has only to soak the rice in warm water for 15 minutes and in cold water for around 40 minutes) to render it fit for consumption.

The CRRI has also introduced a flood-resistant paddy variety, Swarna Sub1, with a gene sourced from Philippines-based International Rice Research Institute (IRRI). Swarna Sub1 can withstand floodwater for close to two weeks.