Local rice in Nigeria has different cooking properties compared to imported rice. Researchers studied 18 local rice varieties and 3 imported ones to see how they cook and function. When cooked, all rice varieties increased in size and weight. Local rice absorbed less water than imported rice before cooking. Imported rice was softer and had medium amylose content, while local rice varied in amylose and gel consistency. Some local rice varieties were found to be suitable for making canned rice, dry mixes, and rice noodles.