Silver/Gold steam boiled rice paddy processing involves two stages of boiling. This two stage double boiling process was initiated in Karnataka, later practiced in all states. That’s why it is called as Karnataka ponni.
The paddy used for Silver Rice is 6-12 months and the paddy used for Gold Rice is 12-24 months old; which results in Hard texture, less sticky, exhibits increased volume in expansion and water absorption during cooking
This results in the rice grain’s appearance to be more bright creamy white and softer after cooked.
The rice is thin and long grained and cooks to a soft texture & delicious taste
This variant initially was widely used by Indians living in Singapore & Malaysia.
Maan Silver/Gold Rice is a house hold name is most of the Indian homes and widely accepted by caterers/ hoteliers
