Michael Wilkerson, writing on World Politics Review's blog, shares a rare bit of good global food news out of Chile. Scientists there have genetically engineered a new strain of rice that can be cooked with one fourth the amount of water. The discovery won't reduce the skyrocketing cost of rice but will dramatically reduce the water and fuel needed to cook it. With destabilizing food riots occurring more and more frequently, anything to give developing world consumers a break is welcome news.