Himalayan News Service

Lalitpur, February 28:

At a time when instant foods are gaining popularity, food technologists of Nepal are preparing to produce “Instant Rice” to cater to the busy people of the cities. “We began research for the feasibility of instant rice some three months ago,” said Mahendra Jung Thapa, head of the post-harvest research unit of the National Agricultural Research Council (NARC). “The unit is working to produce very nutritious food on a large scale as people are compelled to choose the only option — instant noodles, which are not so nutritious,” said senior scientist of the unit, Ramesh Chandra Bhandary.

According to Thapa, the research is in its preliminary phase and the technologists are selecting the right type of fine, long-seed rice with a pleasant odour. The unit believes the production of instant rice in different flavours is possible on an industrial scale, like that in the case of instant noodles. Currently, the experiment team is testing for three different varieties of rice products — plain instant rice, spice-flavoured instant vegetable pulao and plain instant vegetable pulao. Scientists are working to make the products hygienic and having a shelf life of more than six months, besides balancing the nutrients.

According to them, one can prepare the instant rice by putting it in a plate of hot water in a ratio of 1:1 and keeping it covered for 5-10 minutes. The instant rice is light to carry and would be suitable for military, police, busy entrepreneurs, businessmen, harried job-holders and also tourists.