Thanjavur boiled ponni rice is an everyday variety whose grain holds up well during cooking. The grain type changes the final result and suits both simple and more involved recipes.
How to use it. Rinse it and cook in water until tender; drain if your recipe calls for it. Once cooked, rest it for a few minutes before serving to settle the texture.
Best for. South Indian meals, curries and everyday dishes. Measure portions for the number of people and the dish you are making.
Anjappar 10 kg. Include it in your order for delivery to Spain and Portugal.