Ponni rice
Ponni Rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is named after the Kaveri River, also known as Ponni in Tamil, as the rice variety is cultivated along the river in the Indian states of Tamil Nadu and Andhra Pradesh.
Characteristics[edit | edit source]
Ponni rice is known for its medium grain size, unique aroma, and significant health benefits. It is a thin rice variety that is smooth and shiny after cooking. The grains have a slight sweetness and a rich, nutty flavor.
Cultivation[edit | edit source]
Ponni rice is cultivated in the fertile soil along the Kaveri River. The rice is harvested using traditional methods and is typically aged for a year before it is sold, which enhances its taste and cooking characteristics.
Health Benefits[edit | edit source]
Ponni rice is rich in carbohydrates, providing energy for the body. It also contains essential nutrients, including dietary fiber, protein, calcium, iron, and vitamin B. The rice is low in glycemic index, making it suitable for individuals with diabetes.
Uses[edit | edit source]
Ponni rice is used in a variety of Indian dishes, including biryani, idli, dosa, and pongal. It is also used in traditional Tamil sweets and snacks.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
