STEAM billowed from the rice cooker when a student opened it. The aroma of cooked rice soon permeated the room at the Biochemistry Laboratory of Jember Agriculture University, East Java, two weeks ago. At a glimpse, there was nothing strange with the fragrant rice. However, upon more careful examination, one could notice that the grains were not entirely white in color. There were patches of yellow, much like corn rice. It felt somewhat sticky li