Annam Sona Masoori 10kg

Annam Sona Masoori is a medium-grain, lightly polished South Indian rice — shorter than basmati, softer, and far more absorbent, so it drinks up whatever it is served with. Cooked grains come out tender and slightly clingy rather than long and separate, which is why it is the everyday rice of Andhra, Telangana and Karnataka.

Best for

• Plain steamed rice with sambar or rasam
• Curd rice, lemon rice and tamarind rice
• Grinding into idli and dosa batter

How to cook it

Rinse two or three times until the water runs mostly clear, and soak twenty minutes if you have the time. On the stove, use two cups of water to one cup of rice, bring it to a boil, then cover and cook on low for about fifteen minutes and rest it off the heat for five. In a pressure cooker, one and a half cups of water to one cup of rice for two whistles is enough. Use slightly less water for lemon rice, where you want the grains firmer and separate.

Pack and storage

10 Kg pack. Store in a cool, dry place, sealed after opening.