Champa rice is a quick-maturing, drought resistant rice that can allow two harvests, of sixty days each in one growing season. Champa rice originated from the aus subpopulation, which shares similarities with japonica and indica rice varieties of Eastern India, Myanmar, and Bangladesh. Originally introduced into Champa from Vietnam, it was later sent to China as a tribute gift from the Champa state during the reign of Emperor Zhenzong of Song (r. 997–1022). Consequently, Song officials gave Champa rice to peasants across China in order to boost yields, and its distribution was crucial in feeding the population of over 100 million in China.
Commonly cultivated in India, Champa rice is consumed as main course in Southern parts of India.
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