Discover the authentic taste of South India with Annam Ponni Boiled Rice 10kg, a premium quality parboiled rice variety that brings traditional flavor and nutrition to your table. This carefully selected Annam Ponni Boiled Rice 10kg is sourced from the finest paddy fields, ensuring every grain delivers consistent quality and taste. Whether you're preparing biryani, pulao, or everyday meals, Annam Ponni Boiled Rice 10kg offers the perfect texture and aroma that South Asian cuisine demands.
Parboiled through a traditional steaming process, this Annam Ponni Boiled Rice 10kg retains essential nutrients while providing grains that remain separate and fluffy after cooking. The 10kg pack size is ideal for families and ensures you always have premium rice on hand for your culinary creations.
Benefits of Annam Ponni Boiled Rice
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Enhanced Nutritional Value: The parboiling process drives nutrients from the bran into the grain, making it more nutritious than regular white rice
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Perfect Texture: Grains remain separate, fluffy, and non-sticky after cooking, ideal for biryanis and pulaos
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Easy to Digest: Parboiled rice is easier on the digestive system compared to raw rice
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Longer Shelf Life: The parboiling process helps preserve the rice for extended periods without quality loss
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Versatile Cooking: Suitable for a wide range of dishes from traditional South Indian meals to contemporary fusion recipes
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Consistent Quality: Premium grade selection ensures uniform grain size and cooking results every time
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Family-Sized Pack: 10kg packaging provides excellent value and convenience for regular use
Ingredients
100% Ponni Parboiled Rice (Boiled Rice)
Country of Origin
India
How to Use Annam Ponni Boiled Rice
Basic Cooking Method:
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Rinse: Wash 1 cup of Annam Ponni Boiled Rice under cold running water 2-3 times until water runs clear
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Soak (Optional): Soak rice in water for 15-20 minutes for softer texture (not mandatory for parboiled rice)
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Water Ratio: Use 2 cups of water for every 1 cup of rice (adjust based on desired consistency)
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Cook: Bring water to a boil, add rice and a pinch of salt, reduce heat to low, cover and simmer for 15-20 minutes
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Rest: Turn off heat and let rice rest covered for 5 minutes before fluffing with a fork
For Biryani and Pulao:
- Soak rice for 20-30 minutes before cooking
- Parboil rice to 70% doneness before layering with curry or vegetables
- Use slightly less water (1.5 cups per cup of rice) for firmer grains
Pressure Cooker Method:
- Use 1.75 cups water per cup of rice
- Cook for 2 whistles on medium heat
- Allow pressure to release naturally
Storage Tips:
Store in an airtight container in a cool, dry place away from direct sunlight. Once opened, use within 6-8 months for best quality and freshness.
