Rice is a staple food across India, especially in South India, where it is the heart of most meals. But cooking rice traditionally takes time, effort, and equipment like a stove or rice cooker. What if you could skip all the hassle? Meet Agonibora rice, the “magical rice” from Assam that’s changing how we prepare meals.

Bora saul is a variety of glutinous rice found in Assam, India. Photo: iStock/GYAN PRATIM RAICHOUDHURY
Bora saul is a variety of glutinous rice found in Assam, India. Photo: iStock/GYAN PRATIM RAICHOUDHURY

What makes Agonibora magical?
Agonibora is a parboiled rice variety that doesn’t require cooking. Just soak the rice in water, and it’s ready to eat:

  • Cold water soak: 45 minutes.
  • Warm water soak: 15–20 minutes.

No stove, fire, or electricity is required. This feature makes it the perfect choice for busy individuals, minimal kitchen setups, or even travel.

Assam’s gift to the world
Agonibora rice is primarily cultivated in the rural areas of western Assam. It belongs to the Bora Saul family of sticky rice varieties, which have been grown in Assam for generations. These rice varieties are adapted to the region's unique climate and soil, making them resilient and nutrient-rich. The variety is closely tied to the traditions of Assamese farming communities, where it is harvested after a growing period of 4–5 months. The plants are typically short-statured, and their cultivation results in minimal straw production, making them easier to harvest and process.

Tribal women farmers planting rice saplings at a paddy field in Baghmara village in Baksa district of Assam. Photo: iStock/D. Talukdar
Tribal women farmers planting rice saplings at a paddy field in Baghmara village in Baksa district of Assam. Photo: iStock/D. Talukdar

Agonibora rice is an improved variety developed in 1992 by scientists at Titabor Rice Research Station in Assam. By refining traditional Assamese rice, scientists have created this quick-prep grain. The rice’s magic lies in its low amylose content, which allows it to soften and cook just by soaking in water.

In 2018, this rice received Geographical Indication (GI) status, a testament to its cultural and nutritional value. Its short-statured rice plants are easy to cultivate and have minimal straw production.

ADVERTISEMENT

Such instant rice varieties are popular across Northeast India, but they remain relatively unknown in states like Kerala.

Bora rice. Photo: iStock/GYAN PRATIM RAICHOUDHURY
Bora rice. Photo: iStock/GYAN PRATIM RAICHOUDHURY

How to prepare Agonibora rice

  • Soak the rice in cold water for 45 minutes or warm water for 15–20 minutes.
  • Wait until the grains soften and fluff up.
  • Enjoy it with curries, vegetables, or even as a sweet dish!
  • No gas, stove, or electricity is needed—it’s that simple.
Assamese style boiled pork curry with mustard greens served steamed rice. Photo: iStock/GYAN PRATIM RAICHOUDHURY
Assamese style boiled pork curry with mustard greens served steamed rice. Photo: iStock/GYAN PRATIM RAICHOUDHURY

Magical rice in Kerala
Agonibora rice is revolutionizing how we think about cooking. Its blend of convenience, nutrition, and sustainability makes it an excellent choice for the modern kitchen.

Although Agonibora is not yet common in Kerala, it has the potential to transform cooking here. Farmers in Kozhikode and Palakkad have already started cultivating this rice. 

The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.