SONA MASOORI RICE

Description

Profile: Sona Masuri Rice is widely popular in South India, particularly in Andhra Pradesh, Telegana, and Karnataka. This rice has a lower starch level than other types of white rice and shorter grains than basmati. This rice is fantastic for stir fry dishes as well as a variety of rice dishes. It's usually served with sambar or used to make idli or biryani. Sona Masoori is imported from India by one of the top quality rice producers.

Details: India's love affair with rice, the country's favorite cuisine, stretches back to the 18th century. The country was in a state of emergency due to repeated famines, and the British needed additional food plants to prevent hunger.

Along with wheat and ragi, the British approved of a rice diet, which was introduced after some research. There has been no turning back since, as rice has quietly cemented its place in our meals.

Sona Masoori has become quite famous due to its superior quality and wide variety of rice varietals.
Sona Masoori is a high-yielding, unpolished medium-grain rice grown primarily in Andhra Pradesh, Telangana, and Karnataka. It's a cross between Sona and Masoori rice varieties. Both Sona and Masoori rice kinds are popular in India, but Sona Masoori rice combines the best qualities of both sorts.

Sona Masoori rice is a light, fluffy, and aromatic rice that is high in nutrients and commonly used in South Indian recipes.

Sona Masoori with a rich fiber bran coating is more nutritious and healthier than Sona Masoori with a white coating.

Health benefits of eating Sona Masoori rice

- It has fewer calories than Basmati or long-grain rice. Sona Masoori rice is the greatest alternative for those looking to minimize calories and carbohydrates.

- It's simple to digest and helps you lose weight.

- Glycemic index 51 for Sona Masoori Low-glycemic-index foods are believed to help diabetics control their blood glucose levels.

- Sona Masoori has a low starch content and is simpler to prepare.

How to cook Sona Masoori

- In a big skillet/pot, place one cup of rice. To remove starch, rinse 2-3 times.

- 2 12 cup water is added. Allow 15 minutes for cooling.

- Place the skillet on a gas burner. Bring the mixture to a boil in a covered skillet, stirring occasionally.

- Cook the rice for 15 minutes on medium heat (until the water is absorbed).

- For an unusual aroma, add 1/3 teaspoon salt and 1 tablespoon butter/ghee. Bring the water and rice to a boil with the salt. 3-4 minutes before turning off the gas stove, add butter/ghee to the rice.