Cooking Tips - Sona Masoori Rice

Aged Shrestha Sona Masoori Rice is prized for its lightness, aroma, and fluffy texture when cooked. Aged rice typically absorbs water better and cooks up less sticky, making it ideal for biryanis, pulavs, and everyday meals.

Here are the best cooking tips to get perfect results with Aged Shrestha Sona Masoori rice:

1. Rinse Thoroughly

• Why: Removes excess starch and prevents clumping.

• Tip: Wash the rice 3–4 times in cold water until the water runs clear.

2. Soak Before Cooking

• Why: Helps the grains cook evenly and stay fluffy.

• Tip: Soak for 20–30 minutes. For softer texture, you can soak up to 45 minutes.

3. Use the Right Water Ratio

• For open pot or stovetop:

  • 1 cup rice : 2–2.25 cups water

• For pressure cooker:

  • 1 cup rice : 1.5–1.75 cups water

• For rice cooker:

  • Stick to 1:2 ratio, but you may need slight adjustment depending on brand.

4. Cook on Low Heat

• Bring to a boil, then simmer on low with a lid on. This preserves the aroma and prevents breakage.

5. Fluff, Don’t Stir

• After cooking, let it rest for 5–10 minutes. Then gently fluff with a fork. Don’t stir vigorously—this can make it mushy.

6. Avoid Overcooking

• Aged rice needs slightly less cooking time than freshly harvested rice. Keep an eye on it to avoid over-softening.

7. Enhance with a Few Drops of Ghee

• Especially for dishes like pulav or lemon rice, a teaspoon of ghee during cooking enhances both aroma and taste.

ℹ️  For best quality, store grains & rice in a cool, dry place at room temperature, away from sunlight and moisture. Once opened, keep in an airtight container. See our Full Storage Disclaimer for details