Sona Masoori (Parboiled)

Description

Sona Masoori Parboiled rice undergoes a unique hydro-thermal process where the paddy is partially boiled in its husk. This “parboiling” technique drives nutrients from the bran into the grain’s endosperm, resulting in a more nutritious product compared to raw rice. The process also gives the grains a firmer texture and a golden hue, making them less sticky and more separate when cooked. It is a staple in South Indian homes, valued for its light weight, quick cooking time, and health benefits, serving as the perfect accompaniment for dals, sambars, and curries. Uses of Ponni Raw Rice Raw rice Idly, Dosa, , Idiyappam, Pacharisi Puttu etc Raw rice flour used to make many tasty traditional snacks. Delicious Taste With Curry. Natural Aroma Suitable for Variety Rice Best Quality Throughout The Year. Pure Whiteness Ingredients 1 cup rice (Ramarajyam Orange – Raw SonaMasuri Ponni Rice ) 2 cups of water Method Wash the rice Use a five-liter pressure cooker. Add soaked rice and 2 cups of water. Close the cooker and place it in high flame. Wait till steam comes out from the valve and then place the weight Let it cook for 3 whistles and remove from the flame Set it aside for at least 15-20 minutes so that the pressure comes down