Annam Ponni Boiled Rice 5kg

Annam Ponni Boiled Rice is parboiled Ponni, the staple table rice of Tamil Nadu. Parboiling before milling firms the grain, so cooked rice stays separate and does not go pasty, and it holds up well to being reheated.

Best for

• Daily steamed rice with sambar, rasam and kuzhambu
• Curd rice and lemon rice
• Lunchboxes, where it holds its texture for hours

How to cook it

Parboiled rice needs more water and more time than raw rice. Rinse twice, then pressure cook one cup to two and a half cups of water for three to four whistles, or boil it in plenty of water for about twenty-five minutes and drain. Soaking for thirty minutes first shortens the cooking and gives a more even grain.

Pack and storage

5Kg bag. Store in a cool, dry place, sealed after opening.