How To Cook Ponni Raw Rice? The 189 Top Answers

Instant Ponni Rice is perfectly cooked, fluffy white rice that can be enjoyed in minutes. Ponni rice cooked in the Instant Pot does not need to be soaked before cooking. The ponni rice I used is ponni paddy rice, a popular South Indian white rice in raw form (ponni brand rice comes in paddy or semi-cooked form). The cooked rice is perfect, fluffy and you can enjoy it with your choice of side dishes or curry. If I try the instant pot cooked ponni rice I will update the recipe accordingly.

You can also easily prepare other popular rice varieties like Brown Basmati Rice, White Basmati Rice, Sona Masoori Brown Rice, etc. in the Instant Pot.

What is Ponni rice?

Ponni rice is a popular white rice used for cooking and is popular in southern India, especially in the Tamil Nadu region. Very fluffy, soft and delicious, Ponni rice is perfect for rice bowls, thali (Indian lunch or dinner with rice and curries), etc.

There are two different types of ponni rice that are very popular – ponni paddy rice and ponni par-boiled rice.

Par cooked rice usually requires more cooking time, but is also considered healthier.

The cooked ponni par rice is short grain rice but the ponni paddy rice is quite long grain rice and you can even use it to cook pulao/pilaf rice.

Check out this recipe for Corn Pulao with Leftover Ponni Cooked Puff Rice.

In this instant ponni rice recipe I used raw ponni rice but as I mentioned before I will update the recipe accordingly if I ever try cooked ponni rice.

Here’s how to make instant pot raw ponni rice by following this easy, perfect instant ponni rice recipe.

I have more instant pot rice recipes that you might like to check out!

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Instant Pot Vegetable Pulao

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Cilantro Lime Rice in the Instant Pot

Instant Pot Jera Rice

How to Make Instant Pot Ponni Rice (Ponni Raw Rice).

We only use 2 ingredients to cook the perfect Instant Pot Ponni Rice. They are as follows:

Ponni raw rice

water

You can also add extra ingredients like a tablespoon of oil (or butter) or a teaspoon of lemon juice to make the rice’s texture and flavor even better.

Steps to Cook Raw Ponni Rice in Instant Pot (The Process)

Rinse the rice very well, add the rinsed rice to the inner pot of the Instant Pot (discard the water used to rinse the rice).

Add enough water (as directed in the recipe card, here 4 cups of water for 2 cups of ponni rice) and mix well, making sure there is water at the bottom of the pot.

Close the Instant Pot with the lid in the locked position, press the “rice” button and cook for 10 minutes (if not set for 10 minutes, set the time for 10 minutes). Many models don’t allow you to customize the time for the rice button, and when it’s automatically set to 12 minutes, you can use that too.

Once the cooking is complete and the pot beeps, press the keep warm/cancel button and wait 10-12 minutes for natural pressure relief (if the rice button was set to cook for 12 minutes, you can simply wait 10 minutes for natural pressure relief ).

After 10 to 12 minutes of natural pressure relief, carefully perform manual pressure relief by slowly rotating the lid to the vent position and very gently and gradually releasing the pressure manually.

Once the pressure is completely released, carefully open the Instant Pot and fluff the rice with a fork, or use a spoon or spatula and gently mix the rice.

Accompaniments to cooked Ponni rice

To enjoy an easy and delicious meal of cooked ponni rice, you can serve the rice with a south Indian style sauce and dry garnish or you can also opt for north Indian style garnishes, whichever you prefer.

Here are some ideas for side dishes that you can choose for the cooked ponni rice.

I recommend a sauce and at least one dry side dish. You can also add chutneys, pickles, papads (or papadam, Indian-style lentil crackers usually served with rice), etc.

Instant pot sambar

Instant Pot Cherupayar Thoran

Eggplant Curry in the Instant Pot

Instant Potato Curry

Instant Pot Vegetable Curry

Instant Pot Tomato Curry

vanpayar thoran

Kaya Mezhukkupuratti

Kay Thoran

Cabbage Thoran

cauliflower

Broccoli Thoran

Kerala Avial Recipe

Tomato Rasam

Where can you buy Ponni rice?

Ponni rice (both raw rice and cooked rice) are usually available in Indian grocery stores in the rice section or under the South Indian products.

Or you can also buy Ponni paddy rice online.

So here is the detailed recipe for how to make Ponni Rice in Instant Pot.

Parboiled rice and raw rice

These two terms caused endless confusion, and it wasn’t until I spoke to Mr. Enayath Khan, Director of Habib Oil and Grain Processing, that I realized. There are two processes used on paddy (rice that still has its husk). Certain varieties such as matta are eaten only half-cooked, and varieties such as sonamasuri are used in both their raw and half-cooked forms.

Parboiled Rice

To make things even more confusing, parboiled rice is commercially referred to as cooked rice. Technically, however, the process it undergoes is parboiling or partial cooking, and to keep it technically correct we will refer to it as parboiled rice in this article.

In a tank, rice is soaked in water heated to 90-95 degrees Celsius for 8 hours. To keep the temperature constant, the water is circulated through the tank every hour. After soaking, the next step is to steam the rice. In the same tank, steam is passed through the grains from bottom to top. The grains are then left in the tank for half an hour to an hour. This process helps harden the grains. At this point, the telltale sign of a precooked grain is obvious – it turns yellow or golden and has a glassy exterior.

Finally, the grains are dried in a mechanical dryer, where hot air at around 120-130 degrees Celsius is passed through the rice for 6-7 hours. After pre-cooking, the rice is processed just like raw rice – hulled and then polished.

Parboiled rice is consumed around the world and is common in India in Kerala, West Bengal and Orissa. Although this process lengthens the cooking process, it allows the short-grain rice, which would otherwise become pasty during cooking, to retain its structure. However, from a nutritional perspective, it is healthier than raw white rice because the process transports the micronutrients present in the bran into the endosperm.

raw rice

As the name suggests, this is the minimally processed version. A grain of rice consists of three layers – the husk, the bran and the endosperm. With each variety of rice, the husk is removed, followed by a polishing process that removes the bran. White rice is polished so that only 1% – 0.5% of the bran remains on the grain. Brown rice has a thicker layer of bran. The final step in milling the rice is to pass it through a sieve and remove any broken grains in the batch.

Mr. Khan tells me that polished rice or white rice is a fairly new phenomenon in India, introduced by the British. Previously, unpolished brown rice was the norm. “Removing the bran helps the grain cook faster and also keeps away insects that are attracted to the sweetness of the bran,” says Mr. Khan. However, brown rice has a higher fiber content and lower glycemic index and is preferred by health-conscious people.

White rice can also be further polished to remove virtually all traces of bran. And this ultra pearly white rice is called silky, presumably because of its smooth surface. For someone who’s always been under the impression that brown rice is white rice’s cousin, knowing that they’re just different levels of polishing was a revelation. So technically, all types of rice (except black and red rice) can be either brown or white. However, people prefer to eat certain types of rice in their brown form than others — like brown basmati and brown sonamasuri.

A refined version of Rice. It is the most common and widespread type of rice. However, the essential parts (bran and germ) are removed by grinding, which means that the grains lose many nutrients and secondary plant substances.

Partially Cooked Rice – Hydrothermal treatment (soaking, steaming and drying) is given to the rice before milling, leaving the partially cooked grain intact with the husk on top.

The rice is soaked together with the hull/husk, steamed and then dried. Once the paddy has dried, the hull/shell is removed. Steaming allows the rice to absorb nutrients and change the starch.

Parboiled Rice has a slightly dull color

The hydrothermal treatment makes this rice variety less starchy.

It cooks into a firmer, less sticky rice dish than regular white rice/raw rice.

It has a low glycemic index compared to white rice/raw rice.

RAW RICE/WHITE RICE

Raw rice is the most common type of rice used in Southeast Asian countries where rice is a staple. Whether for cooking as rice or converting into fried rice recipes, or into kuihs, sweets, porridge desserts, etc., paddy rice is one of the main types of rice used in all Southeast Asian countries.

For detailed recipes on COOKING DIFFERENT RICE TYPES click here…

HOW TO BUY AND STORE WHITE RICE/RAW RICE/PACHARISI:

RAW RICE/WHITE RICE

A good quality older rice would last longer.

Buy a long-grain paddy rice (make sure there aren’t too many broken pieces in the packet).

Make sure the rice is free of bugs (weevils).

Store in a clean, dry place in an airtight container free from moisture.

In general, each variety or type of rice is cooked in much the same way. They only sometimes vary with the rice:water ratio and the cooking time. You can easily adjust the texture of your rice to suit your preferences by adding more or less water. My technique for getting perfectly cooked rice is. Any type or variety of rice it can be, cooking to your instincts and mostly cooking to your preference is the only foolproof method. A little experimentation doesn’t matter in the long run when cooking and it’s the only way you can perfect yourself and find a suitable method of your own that perfectly suits your cooking style. Puzhungal Arisi in South India Rinsing the rice before using it and traditionally boiling the rice in a saucepan or earthenware pot with plenty of water and then draining off the excess starch is one of the best ways to cook raw rice, any type of rice Fact. This old-school method is followed by most people of yesteryear. This method removes any extra starch from the rice and makes it healthier. The hectic lifestyle has brought about easy and less time consuming methods like cooking the rice in the rice cooker/pressure cooker. I tried to give some simple methods to cook raw rice perfectly / pacharisi, generally I cook raw rice in a rice cooker or in a sauce pan. The other methods have also proven themselves.

If you’ve ever cooked white rice and it turned out to be sticky, undercooked, or stuck to the bottom of the pan, you’re not alone. We’ve all been through that. In fact, I avoided cooking rice for this very reason, attributing my failure to not owning a rice cooker.

However, I’ve since perfected my favorite way of cooking white rice that’s fluffy, tender, and delicious every time. Plus, it only requires a pot and lid (no fancy rice cooker). Let me show you how it’s done.

We hope you find this guide helpful! For more tutorials on cooking rice, check out How to Cook Brown Rice (2 Ways) and Instant Pot Brown Rice (Perfect Every Time!).

Ways to use white rice

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo on Instagram with #minimalistbaker. Cheers friends!

Step 1: Boil water

Start by boiling 2 cups of water in a covered saucepan. When the water boils, add 1/4 teaspoon salt and 1 cup white rice.

GH TIP: To enhance the flavor, swap out the 2 cups of water for 2 cups of broth (vegetable, chicken, or beef!).

India is the second largest rice consuming county in the world. Hence, it is the main staple of several Indian states and is treated as an essential part of the daily Indian diet. Whether raw rice or cooked rice, the demand is huge. But there are many people who don’t know the main difference between raw rice and cooked rice.

Let’s see how raw rice and cooked rice differ from each other and how the nutritional values ​​differ.

Raw Rice:

Raw rice is prepared by drying raw paddy to 11% moisture or even less. Then it is ground to get brown rice, which is further polished to get white raw rice.

In theory, raw rice has a higher nutritional value than cooked rice. But after washing with water, it loses up to 60% of its water-soluble vitamins and minerals. In raw rice and cooked rice, respectfully there is more nutritional value and less nutritional value.

Also, there is a practice in some Indian households of cooking rice in large quantities of water and draining off the excess water at the end of cooking, resulting in a loss of B-group vitamins. Therefore, this washing and cooking method significantly affects the nutritional value of the rice.

Cooked rice:

Cooked rice is prepared by soaking raw paddy in tanks of water at room temperature for several hours (soaking time depends on the paddy’s moisture content). Then this sock rice is cooked with paddy cooker (manual or automatic) using steam from autoclaves. Then the cooked rice is dried to reduce the moisture content from 35% to 10%. Finally, it is ground and polished to get white cooked rice.

The main reason for making cooked rice is that through this process, most of the vitamins and minerals present in the outer aleurone layer of the rice grain are driven into the endosperm.

In this way, cooked rice does not lose its nutrients even after subsequent high-degree milling. In addition, due to the heat, the rice grain hardens and becomes resistant to insect invasion, making it more suitable for storage.

Therefore, boiled rice has a higher nutritional value, and the nutrients it contains are not removed even after washing or cooking.

Nowadays there are many options for everything. And you can choose your preferred rice variety based on taste, culinary needs, health benefits, etc. With online grocery shopping, you can easily buy your desired rice online and get it at your doorstep.

If you want raw rice or cooked rice at your doorstep, buy rice online from SR Rice Store, the best online rice store in Chennai.

A bag of Ponni rice

Ponni rice is a rice variety developed by Tamil Nadu Agricultural University in 1986. Widely cultivated in Tamil Nadu, a state in India, it is a hybrid of Taichung 65 and Myang Ebos 6080/2. Since the Kaveri River is also called “Ponni” in Tamil literature, the rice may have been named after the river. The rice is mainly grown on the banks of the Kaveri in the cities of Ariyalur, Trichy, Madurai and its estuary. The variety is high in calories with up to 5 kcal per grain of rice. The companies Ponni and Sona Mera are the largest buyers of the rice product. Ponni rice can be grown in any country with good quality water, but it is best grown in Tamil Nadu in Kaveri water. The rice (the finished product after it has been threshed and sifted from the “chaff”) is exported to some parts of Europe, the United States, North, East and West Asia, Africa and the Middle East, but a large volume is exported to Exported to Southeast Asia, Papua New Guinea and Australia. Some varieties of rice are also suitable for diabetics and are easy to digest.

See also[edit]

Ponni Parboiled Rice Little India

Ponni rice is a type of rice grown in southern India. Ponni literally means gold in Tamil and also refers to the Kaveri river.

Parboiled rice is steamed and partially cooked in the husk before milling. Parboiling, therefore, makes parboiled white rice nutritionally similar to brown rice. Parboiled rice may sound pre-cooked, but it isn’t.

Ponni Cooked Rice cooks firmer, less sticky rice dishes than regular white rice

Parboiled rice is a regular rice used in southern India for daily consumption and used to make preparations such as kichadi called ven pongal, generally served with coconut chutney and sambhar.

To prepare parboiled rice, always wash the rice between your palms in a gentle twisting motion to avoid breaking the grains. Soak rice for 30-45 minutes before cooking. It is not recommended to clean rice after soaking.

Nutritional values:

Unlike brown and white rice, the process for parboiled rice begins before the husk is removed. Because of the way the rice is processed during this process, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.

Being low in fiber, parboiled rice is both suitable for children and soothing to the digestive system

Weight: 5/10 kg

Rice is a versatile grain and a staple food around the world. It’s inexpensive and can be prepared in many delicious ways. If you’ve heard of the raw food diet, you’ve probably heard the claim that certain foods provide the most nutrients in their raw form. But is rice one of those foods?

Uncooked Rice and Food Poisoning ‌Eating raw rice can lead to food poisoning. One of the most common causes of foodborne illness in rice is a bacterium called Bacillus cereus. Bacillus cereus is very common and found in soil. It finds its way into many different types of food that we eat. More than 60,000 people in the United States contract Bacillus cereus each year. This bacterium is commonly found in rice and rice-based products. Improperly handled or undercooked rice is a common cause of foodborne illness. ‌What happens if you eat raw or undercooked rice that is contaminated? In short, you will get food poisoning.

Brown rice

dr Mohan’s Brown Rice Flakes – A healthy substitute for refined rice flakes

Diabetes and cardiovascular diseases are increasing exponentially in India. According to the latest estimates, more than 69 million people in India suffer from diabetes. In addition, more than 77 million people have “prediabetes” and are at risk of developing diabetes in the near future. While it is true that we Indians are genetically predisposed to developing diabetes, poor diet and lack of exercise are also major drivers of the recent diabetes epidemic.

Due to industrialization and urbanization, traditional Indian dietary habits are rapidly being replaced by diets high in calories, carbohydrates, sugar, fat (high energy) and salt. In southern India, the majority of carbohydrates and more than 50% of daily calories come from polished white rice and other refined flour-based foods. Our studies have shown that consuming overly refined grains increases the risk of type 2 diabetes and metabolic syndrome. During rice milling, rice is husked to make brown rice (unpolished rice, a whole grain containing 100% bran and germ loaded with many nutrients). Further polishing of brown rice results in the production of white rice, with the loss of bran and germ and consequently its fiber, protein, vitamins, minerals and other health-promoting phytonutrients. Consuming white rice-based food preparations as a staple food results in a higher glycemic load (GL) and glycemic index (GI) (a scale that ranks carbohydrate-containing foods based on the potential for raising blood sugar when consumed relative to the GI of the glycemic index). glucose rate on a scale of 100). Foods high in GI and GL elicit higher insulin responses, subsequently leading to insulin resistance, type 2 diabetes and worsening glycemic control in diabetics. Our previous research has shown that commonly consumed white rice varieties such as Sonamassuri, Ponni and Surti Kolam are high GI.

Whole grains with intact fiber contain higher levels of unavailable carbohydrates (non-starchy polysaccharides) compared to refined/polished grains. Such whole grain based foods are helpful in reducing the GL of diets. Switching to low GL and lower GI foods is very beneficial in preventing and treating diabetes and obesity.

Rice is consumed in a variety of forms throughout India. Aside from plain boiled rice, it was used in the preparation of idli, dosa, puffed rice (nel pori in Tamil), expanded rice (pori in Tamil), rice flakes (aval in Tamil), sevai (string hopper), and grits/rava. Among these, flaked rice is one of the most important rice-based products. It is mainly consumed in the form of upma/poha in the southern, eastern, northeastern and western regions of the country.

Our studies have shown that brown rice (unpolished rice) in the form of plain cooked rice and also in some of the traditional South Indian preparations (sambar rice, khichidi, idli, dosa, etc.) produce lower glycemic responses compared to white rice. Brown rice is versatile and could be a functional ingredient in whole grains. It can be a healthy substitute for white rice in many traditional preparations like idli, dosa, string hoppers, adai, etc. Currently available white flaked rice is low in fiber and brown flaked rice is in short supply in the Indian market. Therefore, efforts were made at the MDRF to suitably flake brown rice and its physicochemical and glycemic properties were evaluated.

In India, the traditional process of flaking involves soaking paddy in excess water, roasting and flaking, either by crushing the paddy in a wooden mortar and pestle (traditional method) or in an edger. Both processes simultaneously separate the husk and outer bran and flatten the inner grain. As with rice polishing, the high-fiber outer bran and many other phytochemicals are lost in this process, resulting in a low-fiber product. Therefore, flakes commonly available and consumed in India are highly refined.

Roll Flakes offer the convenience of flaking brown rice without removing the bran. Experiments were conducted at the MDRF to produce brown rice flakes in roller flakes. Brown rice was suitably processed, rolled to the desired thickness and dried under controlled conditions. Flaked brown rice produced by this unique process is known to have a lower GI compared to that of commercially available refined rice flakes. Apart from that, it has good sensory properties, cooks softly and is a practical product. It is versatile and can be used in all rice flake based preparations such as Flake Upma/Poha. It has promising application in ready meals due to the significantly shorter cooking time compared to brown rice. It can be dry roasted and seasoned with spices to make a ready-to-eat snack. The development of a snack based on brown rice flakes is already underway at MDRF.

Happy New Year 2020 – This is the first celebration or festival of the year. So I hope everyone is getting ready for the big day. I wish you a nice day and a great year.

Flaked brown rice may be a healthier alternative to traditional refined rice flakes because it contains higher levels of fiber, as well as nutrients and phytochemicals associated with bran. Including whole grain-based products such as brown rice flakes in the diet helps improve diet quality.

Rice is a staple for most of us. It’s healthy, wholesome and can be paired with dal, sabzi, curry and more. Plus, it’s versatile through and through. From simple steamed rice to pulao and biryani, we prepare an extensive range of delicious rice recipes. But did you know that there are thousands of varieties of rice around the world? Each strain has its own unique taste, texture and aroma. For example basmati rice. It is a long-grain rice variety that has a distinctive nutty flavor and fluffy texture – ideal for everyday use.

With that in mind, we bring you a list of top 5 basmati rice options that might help you make a wise choice while stocking up your pantry. Continue reading.

1. Fortune Rozana Basmati Rice:

This pack of Fortune Basmati Rice is ideal for everyday cooking. It has high-quality white grains that do not break when cooked. From pulao to biryani, you can cook anything with this rice pack.

2. Daawat Rozana Super Basmati Rice:

Meant to provide fluffy and separated grains, this pack of rice is a mix of whole and half broken rice. You can opt for this rice every day to prepare kheer, khichdi and other sweet and savory dishes.

3. Kohinoor Super Silver Basmati Rice:

This natural and flavorful pack of basmati rice has extra long processed and sorted grains. In addition, its authentic taste and texture transform any rice dish into a pleasurable experience. Try it today!

4. Everyday Tilda Basmati Rice:

It comes in four different varieties – pure basmati, premium basmati, extra long basmati and everyday basmati rice. Plus, this extra versatile rice pack is perfect for preparing a variety of rice-based recipes – biryani, stir-fry, pulao and more.

5. Punjabi Riceland XXXL Basmati Rice:

This combo set contains two packs of premium extra long rice. This rice has a delicate aroma and sweet taste, making it ideal for preparing rich and flavorful biryani.

Disclaimer: This is promoted content with links from our affiliate partnerships. We get a share of the revenue from your purchase.

A bag of Ponni rice

Ponni rice is a rice variety developed by Tamil Nadu Agricultural University in 1986. Widely cultivated in Tamil Nadu, a state in India, it is a hybrid of Taichung 65 and Myang Ebos 6080/2. Since the Kaveri River is also called “Ponni” in Tamil literature, the rice may have been named after the river. The rice is mainly grown on the banks of the Kaveri in the cities of Ariyalur, Trichy, Madurai and its estuary. The variety is high in calories with up to 5 kcal per grain of rice. The companies Ponni and Sona Mera are the largest buyers of the rice product. Ponni rice can be grown in any country with good quality water, but it is best grown in Tamil Nadu in Kaveri water. The rice (the finished product after it has been threshed and sifted from the “chaff”) is exported to some parts of Europe, the United States, North, East and West Asia, Africa and the Middle East, but a large volume is exported to Exported to Southeast Asia, Papua New Guinea and Australia. Some varieties of rice are also suitable for diabetics and are easy to digest.

See also[edit]

Can Ponni Boiled Rice be used to make idli/dosa dough?

Rice is a versatile grain and a staple food around the world. It’s inexpensive and can be prepared in many delicious ways. If you’ve heard of the raw food diet, you’ve probably heard the claim that certain foods provide the most nutrients in their raw form. But is rice one of those foods?

Uncooked Rice and Food Poisoning ‌Eating raw rice can lead to food poisoning. One of the most common causes of foodborne illness in rice is a bacterium called Bacillus cereus. Bacillus cereus is very common and found in soil. It finds its way into many different types of food that we eat. More than 60,000 people in the United States contract Bacillus cereus each year. This bacterium is commonly found in rice and rice-based products. Improperly handled or undercooked rice is a common cause of foodborne illness. ‌What happens if you eat raw or undercooked rice that is contaminated? In short, you will get food poisoning.

India is the second largest rice consuming county in the world. Hence, it is the main staple of several Indian states and is treated as an essential part of the daily Indian diet. Whether raw rice or cooked rice, the demand is huge. But there are many people who don’t know the main difference between raw rice and cooked rice.

Let’s see how raw rice and cooked rice differ from each other and how the nutritional values ​​differ.

Raw Rice:

Raw rice is prepared by drying raw paddy to 11% moisture or even less. Then it is ground to get brown rice, which is further polished to get white raw rice.

In theory, raw rice has a higher nutritional value than cooked rice. But after washing with water, it loses up to 60% of its water-soluble vitamins and minerals. In raw rice and cooked rice, respectfully there is more nutritional value and less nutritional value.

Also, there is a practice in some Indian households of cooking rice in large quantities of water and draining off the excess water at the end of cooking, resulting in a loss of B-group vitamins. Therefore, this washing and cooking method significantly affects the nutritional value of the rice.

Cooked rice:

Cooked rice is prepared by soaking raw paddy in tanks of water at room temperature for several hours (soaking time depends on the paddy’s moisture content). Then this sock rice is cooked with paddy cooker (manual or automatic) using steam from autoclaves. Then the cooked rice is dried to reduce the moisture content from 35% to 10%. Finally, it is ground and polished to get white cooked rice.

The main reason for making cooked rice is that through this process, most of the vitamins and minerals present in the outer aleurone layer of the rice grain are driven into the endosperm.

In this way, cooked rice does not lose its nutrients even after subsequent high-degree milling. In addition, due to the heat, the rice grain hardens and becomes resistant to insect invasion, making it more suitable for storage.

Therefore, boiled rice has a higher nutritional value, and the nutrients it contains are not removed even after washing or cooking.

Nowadays there are many options for everything. And you can choose your preferred rice variety based on taste, culinary needs, health benefits, etc. With online grocery shopping, you can easily buy your desired rice online and get it at your doorstep.

If you want raw rice or cooked rice at your doorstep, buy rice online from SR Rice Store, the best online rice store in Chennai.