புழுங்கல் அரிசி

Puzhungal arisi is paddy steamed before milling, which drives nutrients from the bran into the grain and firms it up. It's the most-used rice in Tamil Nadu by volume, and for good reason - it cooks to separate grains, keeps well in the heat, and doesn't turn to paste in a lunch box.

It's also the standard rice for idli and dosa batter. Fermentation behaves differently with parboiled grain, and most households and every tiffin shop use it for exactly that.

The grain has a faint gold cast from the parboiling, not from any treatment.