Idli rice is used to make South Indian traditional Idli batter which can then me steamed to tasty idlis. They are rich in carbohydrates, proteins, enzymes, fats, amino acids, and fiber. It is often used as a staple diet in South India.
Ponni Boiled (parboiled) Rice is rice that has been partially boiled in the husk. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. Ponni rice is popular white rice in South India, especially in Tamil Nadu region.
Sona Masoori is a variety of medium grain, slender rice traditionally from Andhra Pradesh, Telangana and Karnataka. It’s typically used to make fluffy plain rice, sweet pongal, biryani, idlis and fried rice.
