Description - Sona Masoori rice is a premium raw rice grown in southern India—Andhra Pradesh, Telangana, and Karnataka. Sona Masoori rice is grown in Kurnool district, known for its premium Sona Masoori rice.
For those who love trying different varieties of rice, Sona Masoori rice is the preferred choice. Sona Masoori rice is light, aromatic, and a premium rice. Sona Masoori is slightly starchy and should be rinsed before cooking.
Sona Masoori rice contains less starch than Basmati rice and is considered healthier and easier to digest.

How to use -
Sona Masuri rice is best suited for preparing pulihora/chitrannam/pulao type preparations as well as as an accompaniment to Dal (pappu), Sambar, Rasam and yogurt.
Traditionally, Sona Masuri rice is served with dal and ghee, mixed together and served along with rice or sabudana papad.

How to cook -
Cooking Sona Masuri is simple and straightforward. Either a pressure cooker, a rice cooker, or a stovetop pan works well. Add one cup of rice to three cups of water. There's no need to soak before cooking.
Since Sona Masoori rice contains less starch than Basmati rice, it is easier to digest and is considered a healthier rice in South India.

Nutritional values -
Sona Masoori rice is a perfect combination of two rice species: 'Sona' and 'Masoori', which are well known for their high nutritional values and rich flavors.
Sona Masoori rice is aromatic, light, and contains less starch than Basmati rice, making it easy to digest. It's also fat- and sodium-free. Because it's unpolished, it supplements your diet with carbohydrates and protein.