This is the same variety of Traditional white ponni, which is hand pounded (Kaikuthal). Hand Pounded Ponni Rice is partially boiled in the husk due to which it is a better source of fiber. Unlike the modern rice’s, this is naturally hand pounded using the traditional methods to de-husk the bran, thereby retaining all the nutrients intact.
It is an excellent source of thiamine, magnesium, and niacin. It also contains small traces of protein, zinc, and iron. As it is easily digestible because of its soft texture it is highly preferred as baby food. It is naturally a disease resistant variety so it does not require addition of artificial pesticides or fertilizers.
The rice should be soaked for 30 minutes before cooking. It is usually cooked with two cups of water for every one cup of rice in a pressure cooker with three whistles and to acquire a mushy texture. Rice can be cooked for two to three extra whistles.
It tastes delicious with Indian curries and can be used to make Pulao, Fried Rice and other delicacies like Pongal, Idly and dosa.
The rice should be soaked for 30 minutes before cooking. It is usually cooked with two cups of water for every one cup of rice in a pressure cooker with three whistles. Tastes a lot better when cooked in a classical Method of cooking without a pressure cooker.