Sona Masoori: Redefining Indian Culture

Commemorating nature’s generosity is a common theme in India. The myriad unique food conventions in each region make the feasting trend special across. India has long cherished its eminence as a place where hospitality is supreme and imbibing the culture of “Atithi Devo Bhava,” we lay a sumptuous banquet for a guest.

The populace around the world of the staple ‘rice’ merits its existence on rice as their daily diet. In India, rice has played a critical role of being the standard meal and the most relished food for innumerable communities for generations.

The ‘Golden Ivy’ of the South

Famously called “Bangaru Theegalu” in Telegu, which means “Golden Ivy”, this appreciated rice has a palette that has gained a repute of not just being a grain but for being a complete meal.

A native of cross-cultivation

A progeny of two variants, Sona and Masoori, it is high-yielding rice that is grown in the Indian regions of Andhra Pradesh, Karnataka, and Telangana. It is an exceedingly popular and integral part of South Indian Cuisine.

Godavari Koppal Nizamabad
Guntur Raichur Mahabubnagar
Kurnool Belagavi Warangal
Krishna Bellary

The enriched soils of the South have proved to be well fertile for cultivating this variant of rice. Adding to the soil is the home-grown methods of agriculture such as rotation of the crops, enhancing soil fertility, and plant health by incorporating methods.

Duration of maturity

Naturally matured for at least a year, this premium quality white rice is slightly sticky in texture.

Delicacies with Sona Masoori rice

It is delicate in texture, fine to feel, resonates an aroma that is irresistible, and will enhance any rice preparation made with it as the key ingredient. It is medium-grain (medium tall with short fine grains as opposed to long-grain Basmati) rice that is tender but sticky chewy at the same time. This variant is wonderfully versatile. However, it is ideal for cooking biryani, sweet Pongal, fried rice, idli batter, and many more festive dishes; Sona Masoori is known to deliver great taste.

Cooking time, method and the variants of Sona Masoori rice


The rice should be soaked in the water for about 15 minutes. It is ideal and perfect when served piping hot, the aromatic flavor of the rice whets one’s appetite, building hunger for the delicious dish that is on its way.

Count your calories

Striking a balance in the intake is essential for weight maintenance and long-term health. Knowing the nutritive value in each serving of Sona Masoori rice can make it easier for anybody to track and balance the calorie intake.

Energy 360 kcal
Protein 7.20 gm
Carbohydrates 86.62 gm
Sugar 0 gm
Total Fat 1.0 gm
Trans fat 0 gm
Saturated Fat 0.32 gm
Cholesterol 0 mg
Dietary Fiber 1.0 gm
Sodium 1.40 gm
Calcium 10.0 gm
Iron 0.35 gm
Trans Fat content is not more than 0%

Saturated Fat content is not more than 0.35%

The carbohydrate content has the maximum contribution to the calories of the Sona Masoori rice. Carbohydrates are an essential nutrient. It maximizes most of the caloric intake providing energy to the body. It also helps in the proper functioning of our vital organs such as the heart, liver, brain, liver, kidneys. However, protein and essential amino acids are minimal. The count is just approximately 4 gms of protein in a 45 gms serving!!

As the essential amino acids and proteins are not enough, you must supplement Sona Masoori rice with lots of greens, nuts, fibers, and other nutritious foods that will make it a complete meal. The low content of fat and sodium greatly reduces the chances of getting any heart problems.

High in GI levels

Though it is wholesome for daily consumption, it is not recommended for diabetics. If you are a diabetic, you need to consult your doctor before consuming Sona Masoori as this variant has a high GI level.

But nevertheless, if you get a chance to load up your plate with Sona Masoori rice… just go ahead and enjoy your meal!!

Click here to buy Sona Masoori rice!

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