Sona Masoori Rice

[bbq4meanytime]

I was picking up some spices at the Indian grocers and saw sona masoori rice. I asked the clerk about it and she said it was different from basmati and gave some suggested uses, but I never knew it existed.

What is the differecec between masoori and basmati and in what types of dishes are each used? Regional preferences?

[Milagai]

Sona Masoori is not aromatic long grain like Basmati.

When baasmati is too expensive, people use sona masoori.

I use it in idli batter, or in any recipe when I want a shorter

grain stickier rice (I wouldn't waste Baasmati on pongal e.g.)

milagai

[BBhasin]

Interesting, had never heard of sona masoori rice. Researched it as bit, it appears to be more prevalent or popular in southern India, is apparently short grained and plump and available in both'silky' and 'non-silky' varieties.

Would like to learn more, anyone out there??? Episure, Prasad, Vikram,

Edited January 12, 2005 by BBhasin (log)

[shanta]

I use it in idli batter, or in any recipe when I want a shorter

grain stickier rice (I wouldn't waste Baasmati on pongal e.g.)

milagai

milagai,

what ratio do you use for idlis? 2 sona masoori rice : 1 urad dal?

shanta

[Milagai]

I use it in idli batter, or in any recipe when I want a shorter

grain stickier rice (I wouldn't waste Baasmati on pongal e.g.)

milagai

milagai,

what ratio do you use for idlis? 2 sona masoori rice : 1 urad dal?

shanta

←

Shanta: that sounds about right.

I'll have to check my cheat sheet however,

as somehow this is not stored in my permanent memory :)

Do you add a handful of "aval" (flattened rice) and

some methi seeds to promote various good results?

or is that voodoo?

Milagai

[bbq4meanytime]

The clerk and her husband excited told me that sona massori was "finer" (not sure of their intended meaning) and was better for plain steamed rice than basmati. Perhaps I misunderstood or perhaps they were regionally biased, but that's why I posted the original question.

They actually has a couple of different brands. Maybe I'll go back and pick some up.

[shanta]

Basmati rice is not starchy and has a nutty flavor while sona masoori is a bit starchy and needs to be rinsed a few times until the water runs clear to remove starch before cooking.

I use basmati rice only in pulaos, fried rice and to serve with any non-vegetarian dishes.

For daily use, to serve with dhals and sabjis, I prefer sona masoori which turns out quite fluffy and not too starchy for my taste. I use 1 cup uncooked sona masoori rice to 2.5 cups water - you can increase or decrease the water if you like harder or softer cooked rice.

[andiesenji]

I have been buying Sona Masoori rice for several years to use when I make a molded rice ring which will have something with meat, chicken or vegetables in the center.

I have found that it holds together better and sticks to the serving dish so it doesn't deform when the rest of the food is placed into the center of the ring.

I like the flavor too, particularly when I cook it in chicken stock or broth. It seems to pick up the flavor of the broth better than basmati.