{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Ready-to-eat rice needs no cooking' data-url='/boclips/videos/5c54c0d2d8eafeecae14da33' data-video-url='/boclips/videos/5c54c0d2d8eafeecae14da33' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nReady-to-eat rice needs no cooking\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eCuttak, Orissa, India, Recent, 20091. Close up of paddy crop2. Shift focus shot of paddy crop3. Various of different varieties of paddy crop4. Wide of scientist S.G.Sharma in the fields talking to three people5. Mid of paddy crop next to...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eCuttak, Orissa, India, Recent, 2009\u003cbr/\u003e1. Close up of paddy crop\u003cbr/\u003e2. Shift focus shot of paddy crop\u003cbr/\u003e3. Various of different varieties of paddy crop\u003cbr/\u003e4. Wide of scientist S.G.Sharma in the fields talking to three people\u003cbr/\u003e5. Mid of paddy crop next to people''s arms \u003cbr/\u003e6. Mid of grain kept in dish with a tag saying ''Aghoni Bora'' (please note correct spelling is Aghani)\u003cbr/\u003e7. Close of rice in another dish tagged ''Aghoni Bora''\u003cbr/\u003e8. Mid of man working in lab\u003cbr/\u003e9. Close of putting rice in a beaker\u003cbr/\u003e10. Close of lab worker''s face\u003cbr/\u003e11. Close of water being poured in beaker\u003cbr/\u003e12. Mid of Sharma looking at the rice soaked in water\u003cbr/\u003e13. Close of rice being taken out of beaker and being mashed with fingers to check whether it is soft enough to eat\u003cbr/\u003e14. SOUNDBITE (English): S.G.Sharma, Principal Scientist, Central Rice Research Institute\u003cbr/\u003e \"The poor people have a very hard time in arranging for the fuel, so fire wood, or cooking gas or coal, all those things, and everything has become costly these days. So, first thing, is saving fuel. Number two, is saving cooking time and third thing you see, the advantage, biggest advantage...must be hearing about climate change and global warming also. So, because we are not using the fuel, lot of fuel is being saved, we are not releasing more CO2 (carbon dioxide) around in the atmosphere, so naturally global warming will be checked.\"\u003cbr/\u003e15. Back mid shot of farmer Madhusudan Pati ( right of screen ) and field worker walking in field where the ''ready-to-eat'' rice Aghani Bora is being cultivated\u003cbr/\u003e16. Tracking shot of paddy fields\u003cbr/\u003e17. Various of '' Aghani Bora '' paddy crop\u003cbr/\u003e18. SOUNDBITE (English): Madhusudhan Pati, Local Farmer\u003cbr/\u003e \"Because the taste is very good and people like it, I have given, I have distributed to some of my relatives and my neighbours and they are very happy with that rice.\"\u003cbr/\u003e19. Wide of women harvesting paddy (cutting with shears)\u003cbr/\u003e20. Close of woman''s hands cutting the paddy\u003cbr/\u003e21. Mid of women carrying stacks of paddy on their heads \u003cbr/\u003e22. Close of women stacking the paddy \u003cbr/\u003e23. Mid of cycle cart laden with paddy crop being driven away\u003cbr/\u003e24. SOUNDBITE (Hindi ): Prabhat Kumar Parida, Farmer\u003cbr/\u003e \"The duration (for growing) of Aghani Bora is suitable for the Orissa coastal belt, as the duration is about 135 days. This rice variety of Aghani Bora is profitable for the poor farmers.\"\u003cbr/\u003e25. Wide of Central Rice Research Institute (CRRI) building with paddy fields in foreground\u003cbr/\u003e26. Various of exhibits at the Rice Museum at CRRI\u003cbr/\u003e27. SOUNDBITE (English): Tapan Kumar Adhya, Director of CRRI\u003cbr/\u003e \"We don''t have any known record of this type of rice in the world, so that way, definitely it''s a novel information and our immediate step is to popularise among the farmers. We have already tested it, for its quality and nutritional aspect including chemistry and biochemistry for last two years and now we are going to take it to the...I mean, we are going to grow it in the field on a larger area, so that enough of seed can be produced and that seeds can be given to the farmers and then they can grow the crop.\"\u003cbr/\u003e28. Mid of man collecting a sample of a paddy crop\u003cbr/\u003e29. Close of man''s hands collecting samples of a paddy crop\u003cbr/\u003e30. Extreme wide of a rice field\u003cbr/\u003e31. Wide of a rice field\u003cbr/\u003eAgricultural scientists in India say they have developed a variety of rice that requires no cooking and can be eaten simply after being soaked in water.\u003cbr/\u003eIt''s hoped the ''no cook'' rice will help the poor save money on fuel as well as reducing carbon emissions.\u003cbr/\u003eIt looks like an ordinary paddy field. And that''s just what it is - except the rice being grown here won''t need cooking before it''s eaten. \u003cbr/\u003eThe Central Rice Research Institute has developed a new rice variety which could help poor farmers. \u003cbr/\u003eThe ''no-cook'' rice, named ''Aghani Bora'', can be consumed after simply soaking it in water for 45 minutes at normal room temperature.\u003cbr/\u003eTraditionally, rice is boiled and cooked in water before consumption.\u003cbr/\u003eThis specially-developed strain of rice comes under the category of ''soft rice'' and is inspired by ''komal saul'', a soft but low-yielding rice variety originally grown in the cool climate of the North-Eastern state of Assam.\u003cbr/\u003ePrincipal scientist at CRRI , Dr. S. G. Sharma , says the new rice variety will save fuel , save cooking time and also help save the environment from the carbon pollution caused by burning of fossil fuels.\u003cbr/\u003eMadusudan Pati is one of the first farmers in the area to take up the cultivation of ''Aghani Bora''. \u003cbr/\u003eHe saw the new grain variety at an agricultural fair and decided to cultivate it on an experimental basis.\u003cbr/\u003ePati says the reactions from his relatives and neighbours regarding the taste of the new rice have been very positive.\u003cbr/\u003eThe scientists at CRRI have developed '' Aghani Bora '' as a hybrid of the traditional soft rice with a high-yielding variety of regular rice, that could be grown in different climates across India.\u003cbr/\u003eInitially, experiments were conducted to establish whether the soft rice variety could be grown in the hot and humid climate of Orissa and still retain the property of softness.\u003cbr/\u003eDuring three years of research, the scientists also tested the crop duration , its nutritional properties and other biochemical parameters.\u003cbr/\u003eThe field trials have shown that the new variety takes around 145 days to cultivate and can yield 4 to 4.5 tonnes per hectare.\u003cbr/\u003e\"We don''t have any known record of this type of rice in the world, so that way, definitely it''s a novel information and our immediate step is to popularise among the farmers, \" says the director of the institute Tapan Kumar Adhya.\u003cbr/\u003eAdhya says the institute now plans to grow the new rice variety on a larger area to produce more seeds and make them available for the farmers.\u003cbr/\u003eThe scientists also say that the water to soak '' Aghani Bora '' must be clean and of a drinking variety to avoid the risk of waterborne diseases.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' 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