Annam Ponni Boiled Rice 5kg

Annam Ponni Boiled Rice 5kg is a premium quality parboiled rice variety sourced from the fertile fields of Tamil Nadu, India. Known for its distinctive aroma, fluffy texture, and superior nutritional value, Annam Ponni Boiled Rice 5kg is the perfect choice for authentic South Asian cuisine and everyday meals.

This carefully processed Annam Ponni Boiled Rice 5kg undergoes a traditional parboiling method that locks in essential nutrients, making it healthier than regular white rice. The grains cook to perfection, remaining separate and non-sticky, ideal for biryanis, pulao, fried rice, and daily meals. Each 5kg pack of Annam Ponni Boiled Rice 5kg ensures your family enjoys restaurant-quality rice at home.

Benefits

• Superior Nutritional Value: Parboiling process retains vitamins and minerals, especially B-complex vitamins and iron
• Perfect Texture: Grains remain separate, fluffy, and non-sticky after cooking
• Easy to Digest: Parboiled rice is gentler on the digestive system compared to raw rice
• Longer Shelf Life: The parboiling process makes the rice more resistant to pests and extends freshness
• Versatile Cooking: Ideal for biryanis, pulao, fried rice, idli, dosa batter, and everyday meals
• Authentic Quality: Premium Ponni variety from Tamil Nadu, trusted by South Asian families across Europe

Ingredients

100% Parboiled Ponni Rice (Medium Grain)

Nutritional Information (per 100g)

• Energy: 349 kcal
• Carbohydrates: 77g
• Protein: 7.5g
• Fat: 0.6g
• Fiber: 1.2g
• Iron: 1.8mg

Country of Origin

India (Tamil Nadu)

How to Use

Basic Cooking Method:

1. Rinse: Wash 1 cup of Annam Ponni Boiled Rice 2-3 times in cold water until water runs clear
2. Soak (Optional): Soak for 15-20 minutes for fluffier results
3. Cook: Add 2 cups of water for every 1 cup of rice in a pot or rice cooker
4. Boil: Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes
5. Rest: Let it rest covered for 5 minutes, then fluff with a fork

For Biryani:

Parboil the rice to 70% doneness (about 8-10 minutes), drain, and layer with your prepared masala and meat/vegetables. Cook on dum (low heat) for authentic biryani perfection.

For Idli/Dosa:

Soak rice for 4-6 hours, grind with urad dal to make smooth batter, ferment overnight, and prepare soft idlis or crispy dosas.

Storage Tips:

Store in an airtight container in a cool, dry place away from direct sunlight. Use within 12 months of opening for best quality.