A type of medium-grain rice known for its light aroma and delicate texture, commonly used in Indian cuisine.
Prep: 10 minutes
Cook: 20 minutes
Serves: 20 people
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How to Prepare
Rinse 10 cups of Sona Masoori rice under running water until the water runs clear to remove excess starch.
Soak the rinsed rice in water for 30 minutes (if time permits, this step is optional but recommended for softer rice).
Drain the soaked rice using a colander.
In a pressure cooker or large pot, add the drained rice and 20 cups of water (1:2 ratio of rice to water).
If using a pressure cooker, close the lid and cook on medium heat for 2 whistles, then turn off the heat and let the pressure release naturally.
If using a pot, bring the water to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed.
Fluff the rice with a fork and serve hot with dal, curry, or any side dish of choice.