Ponni Rice

The Ponni boiled rice has its Origin in Tamilnadu. It is a hybrid rice variety that derived its name from the Cauvery river delta, where it is cultivated. The Ponni boiled rice is commonly used in the South Indian kitchen for its distinguishable aroma and taste. Ponni boiled rice is called as puzhungal arisi in Tamil, uppudu biyyum in Telugu, puzhungal arisi in Malayalams, usna chawal in Hindi, kusubalakki in Kannada, siddha chowl in Bengali.

The uniqueness of the Ponni boiled rice is that it contains 2 acetyl - 1 - pyrroline in every grain, and this gives it the original essence. It is one of the best foods to serve for diabetic patients and those suffering from high blood sugar levels, digestive disorders and blood pressure. With its high fiber and gluten-free nutrition supply, it lowers the impact of cell damage and keeps the cholesterol levels at a minimum. It also maintains low glycemic index levels in the body.