Swarna Rice

Price 800 INR/ Kilograms

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MOQ : 50 Tons

Swarna Rice Specification

Type
White Rice

Cultivation Type
Common

Style
Fresh

Dried
Yes

Rice Size
Medium Grain

Purity
High

Moisture (%)
Nil

Origin
India

Swarna Rice Trade Information

Minimum Order Quantity
50 Tons

Supply Ability
5000 Tons Per Month

Delivery Time
10 Days

Main Domestic Market
All India

About Swarna Rice

Swarna rice, also known as Sona Masuri or Sona Mahsuri, is a popular variety of rice primarily grown in the Indian states of Andhra Pradesh, Telangana, and Karnataka. It is a medium-grain rice known for its lightweight, aromatic qualities, and distinct taste, making it a staple in many Indian households. Here's a brief overview of its characteristics and uses:

Characteristics:

Grain Size: Medium.
Texture: Lightweight and aromatic.
Color: Typically white, though there can be brown varieties as well.
Nutritional Value: Contains moderate amounts of carbohydrates and proteins, and is low in starch content compared to other rice varieties.

Uses:

Everyday Cooking: Due to its light texture and pleasant aroma, Swarna rice is commonly used for everyday meals.
South Indian Cuisine: It is particularly popular in South Indian dishes like pulao, biryani, and various rice-based dishes.
Dietary Use: Its lower starch content makes it a good option for those looking to manage their calorie intake.

Benefits:

Low Starch: Beneficial for individuals with diabetes or those looking to manage their weight.
Versatility: Can be used in a variety of dishes, from simple rice and curries to elaborate biryanis and fried rice.
Digestibility: Easier to digest compared to some other rice varieties.

Culinary Tips:

Cooking Ratio: The water to rice ratio for cooking Sona Masuri rice is typically around 2:1, meaning two cups of water for one cup of rice.
Soaking: Soaking the rice for 15-20 minutes before cooking can help achieve a fluffier texture.
Resting: Allowing the rice to rest for a few minutes after cooking can help improve the overall texture and flavor.

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