Annam Ponni Boiled Rice 5kg (Pack of 2)

Annam Ponni Boiled Rice in a two-bag pack for households that get through a lot of rice. Ponni is the everyday table rice of Tamil Nadu, and parboiling before milling firms up the grain so cooked rice stays separate and reheats without turning pasty.

Best for

• Daily steamed rice with sambar, rasam and kuzhambu
• Curd rice, lemon rice and tamarind rice
• Lunchboxes and batch cooking, where texture has to hold

How to cook it

Parboiled rice wants 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 an open pot of plenty of water for about twenty-five minutes and drain. A thirty minute soak shortens the cooking and gives a more even grain.

Pack and storage

Two 5kg bags. Store in a cool, dry place, sealed after opening.