Ponni Rice is a variety of rice that is harvested mostly in Tami Nadu. This rice further classifies as ponni boiled rice and raw rice. This grain of rice with its silky sheen, fragrant aroma, long and slender size, and the delicate flavor had delighted rich and poor equally, in all conditions. All households in India widely use this rice in the preparation of idly/dosa batter.
Parboiling reduces the stickiness of rice so it yields fluffy and separate kernels after cooking. This is especially desirable if you need to keep the rice warm for a while before serving. It takes slightly longer cooking time as compared to regular white rice. Because of its parboiling process, this rice is mild yellow in colour.
This is very nutritious rice that has high fiber content as compared to white rice. It is an excellent source of vitamins and minerals namely protein, iron, and zinc. Parboiled rice is little more nutritious as compared to white rice.
Benefits of Ponni parboiled rice:
- This rice contains components that are important for energy production.
- The carbohydrate content in parboiled rice does not cause a large spike in blood sugar levels.
- This rice is more resistant to starch which helps lower glucose levels and improves insulin sensitivity.
- It may also offer more plant compounds, support gut health, and raise blood sugar less than regular white rice.
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