Agonibora is a parboiled rice variety that doesn’t require cooking. Just soak the rice in water, and it’s ready to eat.
Agonibora rice is an improved variety developed in 1992 by scientists at Titabor Rice Research Station in Assam, by refining traditional Assamese rice.
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.
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.