Scientists at the Bogor Institute of Agriculture in Indonesia have developed a substitute for rice, dubbed "artificial rice," that looks and tastes like rice but is made using carbohydrates obtained from local plants such as corn. , cassava and yam . The mixture cooks and turns into grains.
According to the researchers, the product could reduce the per capita consumption of rice , currently very high – and difficult to assume given the increasing cost of this staple food – in addition to helping fight numerous diseases attributed to malnutrition, especially if They enrich the artificial rice grains with iron and vitamins. In addition, the new product cooks in half the time, so it also needs less energy consumption .
