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Close-up of Ponni rice

Rice

Ponni Rice (Boiled & Raw)

Tamil Nadu's soft medium-grain rice, loved across South-East Asia and Sri Lanka.

Ponni

Ponni comes from the Kaveri delta of Tamil Nadu. Boiled (parboiled) Ponni is the classic base for idli and dosa batter and for everyday meals; raw Ponni is used for steamed rice and sweets. Popular with Tamil communities in Malaysia, Singapore, Sri Lanka and the Gulf.

Characteristics

  • Medium grain
  • Soft and easy to digest
  • Absorbs flavours well

Popular dishes

  • Idli and dosa batter (boiled Ponni)
  • Sambar and rasam rice
  • Pongal
  • Payasam

Nutrition & health notes

  • Naturally gluten-free
  • Parboiling drives B-vitamins from the bran into the grain, so parboiled rice keeps more thiamine than raw milled rice

General information, not medical advice.

Grades and forms

Boiled (parboiled)Raw
OriginTamil Nadu (Kaveri delta)
Grain typeMedium
Moisture13% max
Packing10, 25 or 50 kg bags; private label available
HS code1006 30 19 boiled · 1006 30 99 raw

★ Premium grade checklist

  • Aged
  • Broken ≤3%
  • Even boiling colour
How to judge rice quality

Main markets: Malaysia, Singapore, Sri Lanka, UAE

Ask for premium gradeEnquire (any grade)

Specifications are typical values and can be matched to your requirement. Samples are shared before order.

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