Agonibora rice, famously called ‘Magic Rice’ for its ability to cook without boiling water, has been successfully cultivated in Palakkad, Kerala.
This unique variety, originating from western Assam, requires only 30-45 minutes of soaking in cold water to cook. If soaked in hot water, it is ready in just 15 minutes. The crop has thrived in Palakkad’s favorable climate, according to Raju Subramanian, Chairman of the Athachi Group, along with Vice Chairperson Deepa Subramanian and Managing Director Vishwanathan.
The cultivation process began in June, with the harvest completed recently. Seeds sourced from Assam were planted on 12 cents of land using organic farming techniques. After 20 days of germination, seedlings were transplanted into soil enriched with Panchagavya, a traditional organic fertilizer. Despite facing minor pest challenges, the use of neem oil and other organic pesticides ensured a healthy crop. The rice plants, which grow up to three feet tall, reached maturity within 100-110 days, yielding 170 kilograms of rice from the small plot.
This rice is especially valuable in emergencies or disaster situations due to its ability to cook without heat, offering unparalleled convenience. Encouraged by this successful trial, the Athachi Group plans to expand cultivation and market the rice in the upcoming season.
Rice Museum Showcasing 37 Varieties
In addition to Agonibora rice, the Athachi Group’s farm in Elappully is home to a collection of 37 rice varieties from India and abroad. These include Manipur’s Black Rice, Assam’s Joha, Thailand’s Jasmine Rice, and various traditional Kerala varieties. These are preserved and showcased at the farm’s “Rice Museum,” highlighting the rich diversity of rice cultivation.
