- Ponni Rice is a variety of rice cultivated in Southern India. Ponni literally means Gold in Tamil and also refers to River Kaveri.
- Parboiled rice is steamed before milling and is partially boiled in the husk. Parboiling therefore makes parboiled white rice nutritionally similar to brown rice. Parboiled rice might sound like it's precooked, but it's not.
- Ponni Boiled rice cooks firmer, less sticky dish of rice than regular white rice
- Parboiled Rice is also known as Siddha chowl (Bengali) Ukadello chokha (Gujarati), Usna chawal (Hindi), Kusubalakki (Kannada), Puzhungal ari (Malayalam), Ukadla tandool (Marathi), Usuna chaula (Oriya), Puzhungal arisi (Tamil), Uppudu biyyam (Telugu).
Where/how is Heera Ponni-boiled Rice used?
- Parboiled rice is a regular rice used in daily consumption in South India and is used in making preparations like Kichadi which is called Ven Pongal and is genrally served with coconut chutney and sambhar.
- To prepare Parboiled rice, always wash rice between the palm in a soft rotory motion to avoid breakage of grains. Soak rice for 30-45 minutes before cooking. It is not recommended to clean rice after soaking.
Notes/ Nutritional facts Heera Ponni-boiled Rice
- Unlike brown and white rice, the process for parboiled rice begins before the hull is removed. Because of this special processing of the rice during, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.
- Since Parboiled rice is low in fibre, it is suitable for children as well as soothing for digestive system