What is Tungro disease of rice?
Rice tungro disease is caused by the combination of two viruses, which are transmitted by leafhoppers. It causes leaf discoloration, stunted growth, reduced tiller numbers and sterile or partly filled grains. Tungro infects cultivated rice, some wild rice relatives and other grassy weeds commonly found in rice paddies.
What is Khaira disease of rice?
Until very recently zinc deficiency of the rice plant had not been shown to occur in the field. Y. L. NENE (1) was the first to show that a foliar application of zinc sulfate corrects a disorder of the rice plant long known as Khaira disease in North-Central India.
How do you control leaf blight?
Leaf Blight Tips: Wet garden tools and clothing help spread leaf blight, so don’t work a wet melon patch. Dispose of infected vines and clean up well before winter sets in; leaf blight fungi overwinter in plant debris.
What to do if you have rice that is mushy?
If the rice grains are cooked to your liking, but there’s still water in the pot, don’t try to cook the water off. Instead, pour the rice into a fine-mesh strainer and, just as you would with pasta, drain the excess water and then continue with your recipe.
What should I do if my rice is dried out?
Whatever the case, if your rice is looking small and dried out, add up to half a cup of water and return to a simmer with the lid on. Be patient. Don’t raise the temperature to rush the rice—this’ll put you right back where you started. If the rice grains are finished but there’s extra water, don’t try to cook it off.
What’s the best way to fix sticky rice?
Use chicken broth as a replacement for the water. The chicken broth adds flavor to the rice and has natural fat. Look at the rice instructions to see how much water you need and replace that with an equal amount of chicken broth. Add 1 or 2 tbsp. of olive oil to the water for the rice when it is boiling.
What happens when you let RICE rest after cooking?
One of the most overlooked steps in cooking rice is the resting period. If you were to open the lid and spoon out rice just after water has been absorbed, you would find that the grains are unevenly cooked: firmer on the top and mushy on the bottom. You haven’t messed up; you just need to let the rice rest.
