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Sona Masoori Rice
Steamed rice is a versatile staple food made by cooking grains of rice in water until tender. It can be prepared by boiling or using a steamer, resulting in fluffy, separate grains. This dish is a major source of carbohydrates and is often served as a side to curries, meats, or vegetables, or used as a base for other meals.
Key Characteristics
Purity: Texture: Fluffy and light, with individual grains that are tender and moist.
Flavor: Neutral, making it a perfect complement to a wide variety of dishes.
Nutritional value: A good source of energy from carbohydrates, and can be a source of B vitamins and fiber depending on the type of rice and how it's prepared.
Versatility: Can be prepared with white or brown rice and is used in many global cuisines, from sushi to fried rice.
How it's made
Combine: Rice and water are typically combined in a pot or steamer.
Boil and simmer: The water is brought to a boil, then the heat is reduced to allow the rice to simmer and absorb the water, or the rice is placed in a steamer basket over boiling water.
Rest: After the cooking time is complete, the pot is often taken off the heat and allowed to sit for a few minutes to ensure the rice is fully cooked and the grains are separate.
Fluff and serve: The rice is then fluffed with a fork before serving.
Key Characteristics
Digestibility: Known for being easily digestible with less starch.
Appearance: Available in different forms, including raw, steam, and sella (parboiled).
Important Considerations
Variations: Specifications can vary between manufacturers and grades.
Milling: The milling degree (single or double polished) is also a specification.
Packaging: Packaging options, such as BOPP, jute, or PP bags, are also specified by suppliers
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