Thanjavur Ponni Boiled Rice

Grown in the fertile Cauvery delta around Thanjavur and parboiled in the husk before milling, this Ponni Boiled Rice keeps more of the grain’s natural goodness. Sortex-cleaned for purity, it cooks up soft and fluffy while every grain stays separate — the everyday rice that stands up to sambar, rasam and curd rice without turning sticky. A dependable staple for family meals and packed lunches alike, holding its texture just as well an hour later as it does straight off the stove.

Serving size: 1 cup (187g), uncooked

Rinse thoroughly until the water runs clear, then soak for 30–45 minutes. Cook 1 cup of rice with 2.5 cups of water: bring to a boil, cover, and simmer on low for 15–20 minutes until the water is absorbed. Rest for 5 minutes off the heat, then fluff gently with a fork.

Pressure cooker: 1 cup rice to 2.5 cups water, three to four whistles, then let the pressure release naturally.