Sri Annam Thanjavur Ponni Boiled Rice 10Kg

The everyday rice of a Tamil home, in a 10 kg sack.

• What: Parboiled (boiled) Ponni rice
• Pack: 10 kg
• Brand: Sri Annam
• Best for: Sambar sadam, rasam rice, curd rice, lunch plates

Parboiled, also called puzhungal arisi (Tamil) · puzhukkalari (Malayalam) · kusubalakki (Kannada) · uppudu biyyam (Telugu) · usna chawal / sela chawal (Hindi) · ukda tandul (Marathi) · sela chaul (Punjabi) · siddho chal (Bengali).

What it is

Ponni is a Tamil Nadu medium-grain variety, and Thanjavur in the Cauvery delta is its best-known rice belt. Parboiling in the husk firms the grain, so it stays separate and holds up to wet curries. Choosing between rices? Ponni boiled for everyday meals with gravy; Sona Masoori if you like a softer, lighter grain; Seeraga Samba for biryani.

How to use

1. Rinse 1 cup of rice 2–3 times and soak for 20–30 minutes.
2. Pressure cook with 3 cups water for 3–4 whistles, or boil in plenty of water for 18–20 minutes and drain.
3. Rest covered for 5 minutes before fluffing.

Tip: Boiled rice takes more water than raw rice. If yours comes out firm, add half a cup more water next time.

Goes well with: Udhaiyam Toor Dal, 777 Madras Rasam Powder, Grand Sweets Brinjal Thokku, Udhaiyam Appalam

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