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A bag of Ponni Rice. Ponni rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in Tamil Nadu, a state in India and is a hybrid variety of Taichung 65 and Myang Ebos 6080/2. [1] Since the Kaveri River is also called 'Ponni' in Tamil literature, the rice could have been named after the river ...
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Pages in category "Rice varieties" ... Ponni rice; Pusa Basmati 1121; R. Red Cargo rice; Red rice; Riceberry; S. Samba (rice) Semi-dwarf IR36; Sona masuri rice; T ...
Polished sona masuri rice Sona masuri (IET No. 7244, BPT 3291 , also spelled sona masoori or sona mahsuri ) is a lightweight and aromatic medium-grain rice , [ 1 ] which is the result of a cross combination of the sona and masuri rice varieties.
Women cooking rice with jaggery on the morning of the Pongal festival. Rice has religious significance and spiritual heritage in India, and is considered a sacred grain in Hindu scriptures such as the Vedas, Taittirīya Brāhmaṇa, Shatapatha Brahmana, the Mahabharata epic, and in archaeological finds in places such as the holy city of Kashi.
Parboiled rice is harder than white rice and needs some thirty minutes of soaking before cooking. [8] [9] Matta rice is traditionally double cooked. [citation needed] The rice is washed in a large pan and left to soak from 1 hour to overnight. The rice is drained and simmered with 4 to 8 parts water for 30 minutes.
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Parboiled rice Woman preparing parboiled rice in Nigeria Prepared parboiled rice. Parboiled rice, also called converted rice, easy-cook rice, [1] sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been partially boiled in the husk.
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