Ponni Rice

Ponni rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in Tamil Nadu, a state in India and is a hybrid variety of Taichung 65 and Myang Ebos 6080/2. Ponni Raw Rice is a better source of fiber, calcium, potassium and vitamin B-6 and features a rich nutty flavor and silky texture. The ponni rice contains components that are important for energy production. The carbohydrate content in parboiled rice does not cause a large spike in blood sugar levels. The term “Ponni” in Tamil means “gold,” and the rice is named after the river due to its golden hue and rich taste. It is a popular rice variety recognized for its aroma, taste, and soft texture and is frequently used to make meals like idli, dosa, and biryani in South Indian cuisine.