Annam Brown Sona Masuri 5kg

Annam Brown Sona Masuri is the same medium-grain South Indian rice left unpolished, so the bran layer stays on the grain. That gives it a tan colour, a firmer, chewier bite and a nuttier taste than white Sona Masoori, and it needs more water and more time in the pot.

Best for

• Everyday steamed rice with sambar, rasam or curry
• Curd rice and lemon rice, where the firmer grain holds up
• Pulao and one-pot rice dishes

How to cook it

Soak it for at least an hour before cooking; without a soak the bran keeps the grain tough. Pressure cook one cup with two and a half to three cups of water for four to five whistles and let the pressure fall naturally. In an open pot, boil in plenty of water for about thirty-five minutes and drain. Rest it covered for ten minutes before fluffing.

Pack and storage

5kg bag. Store in a cool, dry place, sealed after opening.