This premium sona masoori rice is a lightweight, aromatic medium-grain rice perfect for everyday Indian cooking. It cooks softer and less sticky than many regular varieties, making it ideal for families who prefer wholesome, non-greasy meals. Home cooks and beginners will find it easy to prepare, whether on gas, in a cooker or using an Instant Pot. Its fluffy texture suits dishes like steamed rice, sambar rice, curd rice, lemon rice and simple pulao. Compared to heavier varieties, it feels light on the stomach yet filling. Packed for freshness and consistent quality at RAM BHAROSE RANGPUR ROAD B-IV, Kota, Rajasthan, 324002, it helps you serve tasty, reliable rice every day.
Light, fluffy grains for everyday home cooking Medium-grain rice that feels easy on the stomach Cooks quickly on gas, cooker or Instant Pot Non-sticky texture ideal for South Indian dishes Consistent quality for reliable daily meals Aromatic rice that complements curries and dals
Rinse the sona masoori rice 2–3 times until water runs clearer. Soak for 15–20 minutes for softer grains. For open-pot cooking, use 1 cup rice to 2.5 cups water, simmer on low with lid until tender. For pressure cooker, use 1:2.5 ratio and cook for 2–3 whistles, resting before opening.
Sona masoori rice is a popular medium-grain Indian rice known for its light, fluffy texture and mild aroma. It is less starchy and lighter than many long-grain varieties, making it ideal for daily meals like steamed rice, sambar rice, curd rice and simple pulao in South Indian households.
Sona masoori rice is mainly used for everyday Indian meals that need soft, non-sticky grains. It’s perfect for steamed rice with curry, sambar rice, rasam rice, curd rice, lemon rice and light pulao. Many families prefer it over heavier varieties because it feels lighter yet still filling and satisfying.
Sona masoori rice is a medium-grain, lighter rice with a softer, slightly sticky texture, ideal for daily South Indian meals. Basmati is a long-grain, more aromatic rice that cooks longer and fluffier, often used for biryani and special pulao. Both are different in grain size, aroma and traditional usage.
To cook sona masoori rice, rinse it 2–3 times, then soak for 15–20 minutes. Use about 2.5 cups water for 1 cup rice in a pot. Bring to a boil, then simmer covered on low until grains are soft. Rest for 5–10 minutes, then fluff gently with a fork before serving.
To cook sona masoori rice in an Instant Pot, rinse and optionally soak the rice for 15 minutes. Use roughly 1 cup sona masoori rice to 2–2.25 cups water. Cook on High Pressure for 4–6 minutes, then allow natural pressure release for 10 minutes. Fluff gently for soft, perfectly cooked grains.
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