Description
Ponni rice made via 'parboiling method' where paddy is steamed before milling. Nutrients like vitamins permeate the grains, giving it a slightly chewy texture.
Restaurants serving Boiled Ponni Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ponni rice(Parboiled rice)
- Water
- Salt
Instructions
- Wash Ponni rice (parboiled rice), soak firmly for 1+ hours as it's hard rice.
- Boil plenty of water in a pot, add salt and rice, boil longer than regular rice (~15-
- mins).
- When core is completely gone and it puffs slightly fluffily, drain in a strainer, return to pot and steam to finish.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Brown rice or germinated brown rice (as sub for high nutrition and texture)
Pairing
Meals(South Indian set meals in general)
Trivia
[Trend] Rice eaten daily in South Indian homes and diners (Mess), especially Tamil Nadu. Steaming before milling gelatinizes starch, yielding a low GI value, attracting attention for diabetes prevention and as diet food.
Eating tips & etiquette
[Unique Eating] Since grains don't crumble even when absorbing watery Rasam (sour soup), boldly pour soup and mix by hand to eat!
Allergen
None