A new type of rice called Zhejing 20 was developed to have good quality grains and strong resistance to a disease called blast. Compared to other types of rice, Zhejing 20 has better gelatine consistency and less chalkiness in the rice. When cooked, Zhejing 20 rice is soft, smooth, and tasty. It also has thicker stems, a good plant type, and high yield. Zhejing 20 is much more resistant to blast than other types of rice, with very low damage rates.