{"product_id":"poongar-rice","title":"Poongar Rice – Traditional Red Rice","description":"\u003ch4 dir=\"ltr\"\u003eThe traditional rice you can cook on a Tuesday\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eMost native varieties ask something of you. Kavuni needs an overnight soak. Mappillai samba needs two hours minimum and a long boil. That's fine on a weekend and awkward on a weekday.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePoongar is the exception. A short soak, a normal cook time, and a softer finish. If you've wanted to move your household onto traditional rice but the cooking has been the obstacle, this is the variety that removes it.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhat it's like to eat\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eLighter in colour than mappillai samba — a reddish-tan rather than deep red — and softer in texture. The flavour is mild and faintly nutty, without the assertiveness of the darker varieties.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThat mildness is the point. Poongar goes with everything: sambar, rasam, curd, any kuzhambu. It doesn't compete with what you serve alongside it, which is why it works as an everyday rice rather than an occasion one.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhat unpolished means\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003ePolishing scrapes the bran layer off the grain to make it white, faster-cooking and longer-lasting. The colour and most of the fibre go with it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOurs isn't polished, which is why the grain is reddish rather than white.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhy customers choose ALAI\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnpolished, bran intact.\u003c\/strong\u003e No polishing to lighten the grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA traditional native variety.\u003c\/strong\u003e Not a hybrid, not a blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaned and hand-sorted.\u003c\/strong\u003e Destoned and sieved before packing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourced from Tamil Nadu growers\u003c\/strong\u003e still cultivating native paddy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing added.\u003c\/strong\u003e No polish, no colour, no coating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003eHow to cook it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eEasier than the other traditional rices, but still not white rice — give it a soak.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRinse and soak.\u003c\/strong\u003e Rinse twice, soak 45 minutes to an hour.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePressure cooker\u003c\/strong\u003e — 1 cup rice to 2.5 cups water, 3 to 4 whistles, natural release.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOpen pot\u003c\/strong\u003e — 1 cup to 3 cups water, boil 25–30 minutes until tender, drain any excess.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFor kanji\u003c\/strong\u003e — 1 cup to 6 cups water, simmered until it breaks down.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFor idli or dosai\u003c\/strong\u003e — swap poongar for the rice in your usual batter at the same ratio to urad dal. Soak a little longer than white rice. The batter ferments well and the dosai is softer than a mappillai samba one.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFor curd rice\u003c\/strong\u003e — cook it soft with an extra half cup of water. Poongar makes better curd rice than the firmer traditional varieties.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhat to make with it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003ePoongar sadam with any kuzhambu · Curd rice · Kanji · Puliyodarai · Lemon rice · Idli and dosai · Sweet pongal · Poongar adai\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eProduct details\u003c\/h4\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eALAI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePoongar (traditional Tamil red rice)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso known as\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePoongar arisi, poongar samba\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDehusked, unpolished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% poongar rice. Nothing added.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvailable in\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 kg \/ 5 kg \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFood-grade sealed pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShelf life\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12 months from packing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAirtight container in a cool, dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFSSAI Lic. No.\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e22426306000092\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch4 dir=\"ltr\"\u003eA note on colour and shelf life\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eShade varies between batches and harvests — that's the bran, not a defect. Unpolished rice carries natural oils in the bran, so it keeps less time than polished white rice. Six months in an airtight container is realistic. Decant a 10 kg sack into smaller jars rather than opening it repeatedly.\u003c\/p\u003e","brand":"Alai","offers":[{"title":"500 g","offer_id":52890383221048,"sku":null,"price":0.0,"currency_code":"INR","in_stock":false},{"title":"1 kg","offer_id":52890383253816,"sku":null,"price":0.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1013\/0381\/2408\/files\/PoongarRice_TraditionalRedRice-500g.png?v=1788252535","url":"https:\/\/alaistore.in\/products\/poongar-rice","provider":"Alai","version":"1.0","type":"link"}