How to Cook Ponni Rice
By Chennai Rice Industries, Erode · Updated
Ponni rice is easy to cook well once you know three things: rinse and soak it, use the right amount of water for your method, and let it rest before serving. The steps below follow the cooking guide on our packs, from our mill in Erode.
Ponni packs this guide is for
- Kitchidi Ponni Rice — Everyday rice for real veettu saapadu, lunch and dinner. Packs: 5 kg ₹555, 26 kg ₹2,349 (online, incl. GST; delivery extra by PIN code).
- Special Rajabhogam Rice — Everyday rice in our signature red pack for comforting home meals. Packs: 5 kg ₹552, 10 kg ₹990, 26 kg ₹2,349 (online, incl. GST; delivery extra by PIN code).
- A1 Special Ponni Rice — Soft, fluffy grains for sambar sadam and curd rice. Packs: 5 kg ₹582, 10 kg ₹1,050, 26 kg ₹2,499 (online, incl. GST; delivery extra by PIN code).
- Nayara Super Aged Rice — Cooks separate and firm, perfect for lemon rice and lunch boxes. Packs: 5 kg ₹582, 10 kg ₹1,050, 26 kg ₹2,499 (online, incl. GST; delivery extra by PIN code).
Before you cook: rinse and soak
- Measure the rice with a cup and rinse it two or three times, until the water runs almost clear.
- Soak it in slightly warm water for about 60 minutes, so it cooks evenly and the grains stay whole.
How much water for Ponni rice
| Method | Water for 1 cup of rice | Note |
|---|---|---|
| Pressure cooker or closed pan | About 3 cups | The usual way for daily lunch and dinner |
| Cooker or closed pan at a hill station | About 2.5 cups | Adjust a little to your cooker |
| Open pot (drain method) | About 5 cups | The extra water is drained off |
These amounts are for boiled (parboiled) Ponni. Water differs from place to place, so adjust a little until the texture suits your family.
Pressure cooker method
- Add the soaked, drained rice and about 3 cups of water for each cup of rice.
- Add salt, and a little ghee or oil if you like.
- Cook on a medium flame, usually for 3 to 4 whistles, then turn off the heat.
- Let the pressure release by itself, then rest the rice for a few minutes before fluffing it.
Open pot (drain) method
- Bring about 5 cups of water to a rolling boil for each cup of rice.
- Add the soaked rice and cook uncovered, stirring now and then, until a grain presses soft between your fingers.
- Drain off the extra water, cover and rest for about 5 minutes.
Tips for the texture you want
- Softer rice for curd rice or for children: add a little more water or cook a little longer.
- Separate grains for lunch boxes, lemon or tamarind rice: use an aged rice such as Nayara Super Aged, and spread the cooked rice on a plate to cool before mixing.
- Mushy rice usually means too much water: reduce it a little next time.
- Aged rice usually takes a little more water than new rice and turns out fluffier.
Frequently asked questions
How much water do I need for 1 cup of Ponni rice?
For boiled Ponni in a pressure cooker or closed pan, about 3 cups of water for 1 cup of rice (about 2.5 cups at a hill station). For the open-pot drain method, about 5 cups, with the extra water drained off.
Should I soak Ponni rice before cooking?
Yes. Soaking it in slightly warm water for about 60 minutes helps it cook evenly and keeps the grains whole.
How many whistles for Ponni rice in a pressure cooker?
Usually 3 to 4 whistles on a medium flame, then let the pressure release by itself. Cookers differ, so add or remove a whistle if the rice is too firm or too soft.
Why does my rice turn sticky?
Usually too much water, or stirring the rice while it cooks. Reduce the water slightly; for separate grains, choose an aged boiled rice.
Best Ponni rice for daily meals · Raw rice vs boiled rice · What is aged rice? · See all Chennai Rice packs
About Chennai Rice Industries
- Family rice business since 1951 (rice trading in Salem, milling since 1956), with the fifth generation now in the business; Chennai Rice Industries India Pvt. Ltd. (2013) runs the rice mill at Nasiyanur, Erode, Tamil Nadu.
- South India's No. 1 non-basmati rice manufacturer: Ponni rice, idli rice and everyday South Indian rice, not basmati.
- Capacity of 2,44,000 tonnes a year (MTPA), with 61,500 MT of paddy storage in 31 silos.
- Paddy is selected, tested, stored, parboiled (for boiled rice), milled on a 10-stage line (cleaning, husking, polishing, grading, colour sorting) and packed at the Erode plant.
- Sells Ponni rice and idli rice in 5, 10 and 26 kg packs (Rudra and Thaaram Nei Kitchadi in 25 kg) through distributors, shops and online across India.
Contact: WhatsApp +91 70666 46667 · support@chennairiceindustries.com · Contact page