You Can Cook Without Boiling Water - 'Magic Rice' Now Grows in Palakkad
Palakkad has seen the successful cultivation of Agonibora rice, sometimes referred to as "Magic Rice" because of its exceptional capacity to cook without the need for heating water. The Athachi Group's farm in Elappully, Palakkad, grows the rice, which is prepared by soaking it in cold water for about 30 to 45 minutes.
This rice, which comes from the western part of Assam, cooks without heat and may be prepared in 15 minutes in hot water or 30 minutes if soaked in cold water. According to MD Vishwanathan, Vice Chairperson deepa Subramanian, and Chairman Raju Subramanian of the Athachi Group, the crop has thrived in the environment of Palakkad.
The harvest was just over, and the cultivation started in June. Using organic agricultural practices, the seeds were sown on 12 cents of land after being brought from Assam. After putting Panchagavya, a traditional organic fertilizer, into the plowed soil, the seeds sprouted and were planted 20 days later. The application of organic insecticides, such as neem oil, helped save the crop despite small bug problems. The crop is harvested in 100–110 days, and the rice plants reach a height of around three feet.
170 kg of Agonibora rice were gathered from a 12-cent area.
This rice's ability to be prepared without heat makes it very useful for usage in emergency or catastrophe scenarios. The farm intends to increase cultivation and commercialize the rice in the next season after this trial's success.
There are 37 types of rice at the Rice Museum.
Apart from Agonibora, the farm owned by the Athachi Group has grown 37 different types of rice from all across india and abroad, such as Black Rice from Manipur, Joha from Assam, jasmine Rice from Thailand, and a few traditional kerala kinds. The farm maintains these types of rice in its "Rice Museum."
This rice, which comes from the western part of Assam, cooks without heat and may be prepared in 15 minutes in hot water or 30 minutes if soaked in cold water. According to MD Vishwanathan, Vice Chairperson deepa Subramanian, and Chairman Raju Subramanian of the Athachi Group, the crop has thrived in the environment of Palakkad.
The harvest was just over, and the cultivation started in June. Using organic agricultural practices, the seeds were sown on 12 cents of land after being brought from Assam. After putting Panchagavya, a traditional organic fertilizer, into the plowed soil, the seeds sprouted and were planted 20 days later. The application of organic insecticides, such as neem oil, helped save the crop despite small bug problems. The crop is harvested in 100–110 days, and the rice plants reach a height of around three feet.
170 kg of Agonibora rice were gathered from a 12-cent area.
This rice's ability to be prepared without heat makes it very useful for usage in emergency or catastrophe scenarios. The farm intends to increase cultivation and commercialize the rice in the next season after this trial's success.
There are 37 types of rice at the Rice Museum.
Apart from Agonibora, the farm owned by the Athachi Group has grown 37 different types of rice from all across india and abroad, such as Black Rice from Manipur, Joha from Assam, jasmine Rice from Thailand, and a few traditional kerala kinds. The farm maintains these types of rice in its "Rice Museum."