Ponni Rice

Ponni rice is the default rice on most Tamil lunch plates, and for good reason. Medium grain, mild in taste, and non sticky when cooked right, so each grain stays separate instead of clumping. This is ponni raw rice, the pacharisi form, which is what you want for everyday sadam, curd rice, lemon rice and variety rice. If you prefer something unpolished with the bran left on, our Kerala matta rice is the heavier, earthier option.

Why this ponni

• Raw rice, not parboiled, so it cooks lighter and takes flavour better
• Non sticky, cooking up soft and separate for everyday meals
• Mild taste that does not compete with sambar, rasam or curd
• No chemical polishing agents or artificial gloss
• Packed fresh in small batches rather than sitting in bulk storage

How to cook it

Rinse two or three times until the water runs clear, then pressure cook with 1:2 rice to water for three whistles. For curd rice, add an extra half cup of water so the grains break down slightly and turn creamy. For lemon rice and variety rice, use slightly less water and spread the cooked rice out to cool so the grains stay separate.

What to eat it with

Plain ponni sadam with a spoon of ghee and paruppu podi is the simplest meal in the house. The rest of our masala and podi range covers the days you want something quicker than a full sambar.

Ponni is an easy daily rice, though it is polished white rice, so many households now alternate it with millets or unpolished grains through the week. Our guide to millet varieties covers how to plan that, and little millet is the closest swap in texture to rice.

Sold in fresh 500 g packs. For ponni raw rice 1kg, add two packs to the cart.