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Ponni
boiled rice

South India's premium.

Aromatic

Vegan

Every grain of Ponni boiled rice has a delicious, sweet and nutty flavour to deliver a winning meal. Serve this south Indian classic in a simple pulao or alongside your favourite curry.

Parboiled in the husk before milling, it keeps more of its nutrients and takes on a slight golden tint. The grains cook soft, plump and separate, and hold their shape rather than turning mushy, which makes it an easy medium grain for everyday meals with sambar, rasam and poriyal.

Cooking
instructions

Rinse Daawat Ponni Boiled Rice 1–2 times and drain to remove excess starch. Soak for 10–15 minutes if desired (optional).

For extra flavour, add 2 teaspoons of oil or 1 tablespoon of butter and a pinch of salt per cup of dry rice (optional). For firmer rice, use less water and reduce the cooking time; for softer rice, use more water and increase the cooking time.

Stovetop Method

Bring 1⅓ cups of water to the boil in a saucepan with a tight-fitting lid.
Add 1 cup of Daawat Ponni Boiled Rice, cover and reduce the heat to a simmer.
Cook for 15 minutes, or until the water has been absorbed.
Fluff the cooked rice with a fork and serve while still hot.

Rice Cooker Method

Use 1 cup of Daawat Ponni Boiled Rice to 1⅓ cups of water.
Follow your rice cooker manual for the specific operating instructions.
Once cooked, fluff the rice with a fork and serve while still hot.

Microwave Method

Combine 1 cup of rice and 2 cups of water in a microwave-safe container with a minimum capacity of 2 quarts (approximately 1.9 litres).
Cover with a microwave-safe lid and cook on high power for 15–17 minutes.
Remove carefully: the container will be hot. Fluff the cooked rice with a fork and serve while still hot.
Microwave ovens vary. Cooking times are approximate; adjust the time as needed.

Nutritional
facts

Per 100g of cooked rice

Energy

1493 kJ / 352 kcal

Fat

0.8g

Saturated fat

0.2g

Carbohydrates

79g

Sugar

Protein

6.7g

Salt

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Coconut rice with spices

Prep:
15 mins

Cook:
25 mins

Yield:
2-3 serves

Method:
covered pan

Ingredients:

1 cup Daawat Ponni Boiled Rice (1 cup is 250 ml measurement)
3 cups water (1 cup for soaking + 2 cups for cooking rice)
1 cup grated coconut
1 tbsp ghana dal (Split Chickpeas)
1/2 tsp mustard seeds or Rai
3 tbsp roasted peanuts
½ cup cashew nuts
2-3 nos whole red chillies
1-2 nos green chillies (finely chopped)
3 tbsp coconut oil (2 tbsp for cooking + 1 for drizzling before serving)
A pinch of asafoetida or hing
Few sprigs of curry leaves as required
Salt to taste

Cook:

1. Soak the Rice for 20 minutes with 1 cup of water, drain, rinse.
2. Now cook & drain the rice with 2 cups of water until soft. Allow it to cool.
3. Grate the coconut, chop the green chillies etc in the meanwhile .
4. Now in a tempering pan, heat some coconut oil, add mustard seeds and allow it to crackle.
5. Now add chana dal, asafoetida, roasted peanuts, roasted cashew, finely chopped green chillies, red chillies and curry leaves.
6. Add this tempering over the rice, add salt and grated coconut.
7. Mix everything together and drizzle a tbsp of coconut oil.
8. Serve immediately with a side dish of your choice.