This premium sona masoori rice is a lightweight, aromatic medium-grain rice ideal for everyday Indian cooking at home. Naturally fluffy and non-sticky, it is perfect for steamed rice, lemon rice, tamarind rice, and light vegetable pulao. Carefully sourced and hygienically packed, it suits health-conscious families looking for tasty yet easy-to-digest meals with reliable results. Home cooks and beginners will appreciate how quickly it cooks and how well it pairs with dals, curries, sambar, rasam, and curd. Whether you usually buy sona masoori rice near me or compare sona masoori rice vs jasmine, this pack offers consistent quality and dependable freshness from RAM BHAROSE RANGPUR ROAD B-IV, Kota, Rajasthan, 324002.
Lightweight, medium-grain rice for daily home cooking Fluffy, non-sticky texture after cooking Mild aroma that complements Indian dishes Cooks faster than many long-grain varieties Versatile for rice, pulao and South Indian dishes Carefully sourced and hygienically packed for freshness
Rinse the sona masoori rice 2–3 times until water runs almost clear. Soak for 15–20 minutes for softer grains. Cook with 2–2.5 cups water per cup of rice, depending on desired softness. Simmer on low flame with lid on, then rest 5–10 minutes before fluffing with a fork.
Sona masoori rice is a popular medium-grain rice variety widely used in South Indian households. It is lighter and less starchy than many other rices, making it easy to digest. Known for its soft, fluffy texture and mild aroma, it is ideal for everyday meals and comfort food.
Sona masoori rice is commonly used for daily steamed rice, sambar rice, rasam rice, lemon rice, curd rice and light pulao. Because it cooks fluffy and not very sticky, it pairs well with dals, curries and chutneys. Many families prefer it as their regular table rice for lunch and dinner.
Sona masoori rice is a medium-grain, lightweight rice with a soft, fluffy texture, typically used for everyday meals. Basmati rice is long-grain, more aromatic, and gives longer, separate grains, often chosen for biryani and festive pulao. For daily eating, many consider sona masoori rice more economical and easier to digest.
To cook sona masoori rice on a stovetop, rinse it well and soak for about 15–20 minutes. Use roughly 2–2.5 cups water per cup of rice. Bring to a boil, then simmer on low with a lid until water is absorbed. Rest covered for 5–10 minutes, then fluff gently before serving.
For sona masoori rice in an Instant Pot, rinse and optionally soak for 10–15 minutes. Use about 1:2 rice-to-water ratio for soft grains. Cook on High Pressure for 4–6 minutes, then allow natural pressure release for 10 minutes before venting. Open, fluff with a fork and keep on warm if needed.
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