Sure, basmati’s not bads-mati. Jasmine rice has been nice. But sona masoori is so moreish! Tender, delicate and aromatic, this high quality medium grain rice is beloved all across southern India, and pairs perfectly with South Indian and Sri Lankan flavours. It’s lower in starch so it’s especially good chucked in a stir-fry, crisping up as it glides effortlessly around the pan. It’s a real rice lover’s rice, and if you’ve read this far, then you must be a rice lover.
Saucepan: In a lidded saucepan, add the rice and just under double its weight in cold water. Bring the rice to a boil, cover with a lid, then reduce the heat and simmer for 12 minutes. Once it has absorbed most of the water, take off the heat and leave it to rest, still covered, for 5 more minutes.
Microwave: Fill microwave-safe bowl with 1 part rice to 2 parts water. Salt to taste. Cover bowl loosely with cling film, then cook on high for roughly 6-10 minutes, depending on your microwave.