BHUBANESWAR (Commodity Online): Scientists in India's Central Rice Research Institute (CRRI) in Orissa have developed a variety of rice that requires no cooking and can be eaten simply after being soaked in water.

Until now, these low-yielding grains have not grown outside the north-east, but the scientists at CRRI have managed to develop a hybrid of traditional soft rice with a high-yielding variety of regular rice

Experts say that field trials are being conducted on this ready-to-eat rice variety.