Ponni Parboiled Rice

A popular medium-grain rice cultivated primarily in Tamil Nadu, specifically in the Cauvery delta regions (Cauvery river is also known as 'Ponni' in Tamil).  The rice was developed by Tamil Nadu Agricultural University in 1986, it is a hybrid variety known for its soft, fluffy texture and unique ability to absorb flavours.

Partially boiled in the husk before milling, which helps retain nutrients like B-vitamins and minerals. It is the most common variety for daily meals, especially paired with sambar, rasam, or curries.  Also, has a lower GI compared to standard white rice, making it a better option for blood sugar management.

The rice is NPOP certified organic and contains no chemical residues.