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‘Bodrami’, Mid-Maturing Brown Rice Cultivar with High Grain Quality and Soft Texture Suitable for Cooking
현미밥 식감이 부드러운 중생종 벼 ‘보드라미’
Korean J Breed Sci 2019;51(3):234-243
Published online September 1, 2019
© 2019 Korean Society of Breeding Science.

Woo-Jae Kim, Kyeong-Ho Kang, Jong-Min Jeong, YoungJun Mo, Bo-Kyeong Kim, and Ji-Ung Jeung*
김우재 · 강경호 · 정종민 · 모영준 · 김보경 · 정지웅*

National Institute of Crop Science, R.D.A., Wanju, Jeonbuk, 55365, Republic of Korea
농촌진흥청 국립식량과학원
Correspondence to: (E-mail:, Tel: +82-63-238-5231, Fax: +82-63-238-5205)
Received June 21, 2019; Revised July 5, 2019; Accepted July 9, 2019.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
‘Bodrami’ is a brown rice cultivar suitable for cooking, developed by crossing ‘Hwaseong’ and ‘Congsengla’ cultivars at Rural Development Administration, Korea, in 2003. Cooked brown rice of ‘Bodrami’ naturally has a soft texture, and after 24 hours of warm treatment, it maintained its soft texture and it was evaluated that the taste and texture of cooked brown rice were better than that of another rice cultivar. ‘Bodrami’ is a mid-maturing rice cultivar. The average heading date in ordinary planting was August 11th in Suwon, Korea, which also exhibits strong to blast leaf and rice stripe virus, and brown rice yield of ‘Bodrami’ had a yield of 5.56 MT/ha in ordinary planting. The advantages of eating brown rice are high intake of GABA (which is excellent for controlling blood), γ-oryzanol (which is good for Antioxidation), rice embryos (rich in fiber), and rice bran (rich in minerals). Another advantage of ‘Bodrami’ is that, compared to glutinous rice varieties (which is a higher glycemic index), it has a lower glycemic index and a smooth texture. The consumption of white rice has been decreasing recently, while interest in brown rice has been increasing as a consequence of these advantages. ‘Bodrami’ was developed in response to recent changes in consumption preferences. (Registration No. 5644)
Keywords : Bodrami, Rice, Brown rice, Mid-maturing, Soft texture, Glycemic index

September 2019, 51 (3)
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