Bora (waxy rice): The waxy rice or glutinous rice known as bora in vernacular
is grown by the farmers of the state to meet up their domestic consumptions. This
class of rice is required to prepare a number of food items during any festival,
religious occasions and ceremonies. Many communities in the region also prepare
high class rice beer out of bora rice. Glutinous rice also has an enormous diversity in
the region. The grains of the glutinous rice are opaque and cooked sticky due to its
chemical constituent known as amylopectin, a component of the starch. They also
cook easy and preparations can be preserved for long time. Traditionally many items
are prepared. Mention may be made about pithas (biscuit like confectionaries) chira
(flaked rice), hurum (expanded waxy rice), Sunga chaol (roasted rice inside bamboo internode), Sandohguri (fried rice powder) and rice beers. Glutinous rice seems to
have attracted many companies outside the state for preparation of instant and packet
food, battery component etc. There is also possibility for preparation of glue,
beverages etc. The food items prepared from this class of rice has a great demand not
only in the local and domestic market but it has export potential too.