This ponni rice is called “White Ponni” due to its pure white color and small size. It’s the most widely used rice variety in Tamilnadu, Locally best known as “Vellai Ponni”.
It is best grown alongside the Cauvery river in Delta region, Tamilnadu. Tiruvannamalai, Villupuram and nearby districts are said to be it’s origins.
This variety is rich in calories with up to 5 kcal per particle of rice. Boiled Ponni rice is also rich in starch and is said to help in the increased consumption of iron and copper which is essential for a healthy metabolism.
It has Low glycemic index, thereby lowering the impact of raised blood sugar. It helps in digestion and is low on fibre content, helps to cleanse the body by getting rid of unwanted fat and impurities. Also helps attain a bodily glow as well. It is gluten-free, fat-free.
Apart from the direct consumption, this rice is used to make idli, dosa, neer dosa, bisibelebath, khichdi, etc.
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.