Ponni rice is a popular variety of rice widely cultivated and consumed in South India, especially in Tamil Nadu, Andhra Pradesh, and Karnataka. Developed by the Tamil Nadu Agricultural University, Ponni rice is a hybrid variety named after the river “Ponni” (another name for the Kaveri River). It is known for its medium to long grains, soft texture, and mild aroma.

Ponni rice is preferred in daily South Indian meals due to its light and fluffy nature when cooked. It is easily digestible, making it suitable for people of all ages, including children and the elderly. The rice has a moderate to high glycemic index, so portion control is recommended for diabetics. It is typically used in dishes like steamed rice, idli, dosa batter, and rice porridge (kanji).Nutritionally, Ponni rice provides carbohydrates, a small amount of protein, and minimal fat. While it’s not as aromatic as Basmati, it holds its own as a staple grain in many households. Both raw and parboiled (boiled) versions are available, with parboiled Ponni being preferred for its firmer texture and longer shelf life. Overall, Ponni rice remains a staple grain in South Indian cuisine due to its versatility and ease of cooking.