First class rice with a good taste. 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 taichung65 and myang ebos 60802. Since the kaveri is also called 'ponni' in tamil literature, the rice could have been named after the river.

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France

Sona masuri (also, sona masoori, samba masuri, bpt 5204, hmt, or jeela karra masuri) is a medium-grain rice grown largely in the indian states of telangana, andhra pradesh and karnataka. In telugu, sona masuri rice is called bangaru theegalu (meaning golden ivy). It is lightweight and aromatic. This premium variety of rice is mainly exported to usa, canada, europe, australia, singapore, malaysia, and middle east countries such as saudi arabia, uae, and qatar.

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes)

First class rice with a good taste. 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 taichung65 and myang ebos 60802. Since the kaveri is also called 'ponni' in tamil literature, the rice could have been named after the river.

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France

Sona masuri (also, sona masoori, samba masuri, bpt 5204, hmt, or jeela karra masuri) is a medium-grain rice grown largely in the indian states of telangana, andhra pradesh and karnataka. In telugu, sona masuri rice is called bangaru theegalu (meaning golden ivy). It is lightweight and aromatic. This premium variety of rice is mainly exported to usa, canada, europe, australia, singapore, malaysia, and middle east countries such as saudi arabia, uae, and qatar.

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes)