This soft rice, also known as Komal Saul, is grown mainly in Majuli or Majoli, which is a river island in the Brahmaputra River in Assam. The Hindi word 'Komal' means soft. 

It is traditionally prepared by soaking it in hot water overnight and is then eaten with mustard oil and onions the next morning. It is popularly known as the magic rice of Assam. It is famous for its zero cooking characteristics and requires only the addition of warm water or sometimes even warm milk. 

It is often served in Assam during social and religious festivals mixed with banana powder and jaggery or potato mash and pickles. 

Komal Saul, an indigenous variety, is emerging as a sustainable alternative to conventional rice at a time when energy conservation is becoming a priority everywhere. 

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Unlike other types of rice that need to be boiled and cooked before consumption, Komal rice does not require any kind of cooking. 

All one needs to do is soak the grains in some warm water for about 10-15 minutes or in cold water for about 30 min and it’s done. You'll be surprised to see the result!

Komal Saul is made by manually processing Bora Saul, a variety of sticky rice grown widely in Majuli — the world’s largest deltaic island located amidst the ever-shifting sandbanks of the river Brahmaputra in Assam. 

https://youtu.be/sBtybH51IZQ

The transformation into ‘instant’ rice happens after the harvested rice is soaked overnight, boiled and then sun-dried, all within 24 hours. It has low content of amylose, a starch component that contributes to the hardness of food grains. 

Soon we will have instant rice cups similar to cup noodles. This magic rice should be introduced as alternative food for consumers in poorest areas and could help in reducing the food starvation among many underprivileged people in the developing countries.  

This could be excellent food for Armed forces under field conditions. also to many Infrastructure project workers deployed at remote locations.