I stumbled upon this rice variety called Sona Masoori. Apparently, it’s grown in the Indian regions of Andra Pradesh and Karnataka, and is exceedingly popular and forms an integral part of South Indian Cuisine. (authentic royal)
It’s a medium grain rice with very fine grains. However, it does not have the kind of fragrance you get in Basmati rice, but it cooks really well and the grains remain separate.
The cooked rice yield is also really good. I forgot to measure, but I think I cup yields about 3½ cups rice. I will measure and edit as appropriate.
It can be used for cooking biryanis, pongal, fried rice and steamed white rice, just to mention a few. I assume it can be used for most recipes that call for long grain rice but it’s definitely not ideal for risotto, which requires a creamy texture at the end of cooking.
How To Cook Sona Masoori Rice
Use 2 cups water for every cup rice. This works fine for me. But remember that the amount of water rice takes will always vary slightly depending on the age of the rice. Aged rice will always take slightly more water than a new crop (1.5 cups water to 1 cup rice).
- Wash the rice until it runs clear and soak for at least 15 minutes. Drain.
- Combine the rice and water in a saucepan and bring to the boil. Season with salt.
- Reduce the heat, cover and simmer for 10-15 minutes or until all the water is absorbed. Set aside for another 5-10 minutes before fluffing and serving.
Below is a photo of Steamed Sona Masoori Rice.
Nutritional Facts of Sona Masoori Rice
100g (3.5oz, 1 generous cup) provides 355.5 calories and the following.
- Fat: 1.1g
- Cholesterol: 0g
- Carbohydrate: 79.9g (Fibre 2.2g)
- Protein: 8.8g
- RDA for Iron: 4.4%
Source: my bag of Soona Masoori Rice
myfavouritepastime.com Last Updated: August 3, 2019