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Annapurna Ponni rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in Tamil Nadu a state in India. This is the boiled vareity where the Raw Paddy is soaked in water tanks at room temperature for many hours, before its boiled and polished. It is a special variety of parboiled rice. To be more particular this rice are rich in Fibre, Calcium, Potassium, VitaminB6 when compared to other varieties of rice. Though the process of cooking is similar, it helps us to maintain and absorb more nutrients and change the starch so that it looks firmer and less sticky. It has a low glycemic score of 38, compared with a high 89 for white rice.