## Ingredients (serves 4)
- 2 cups Sona Masoori rice (Dhaara Foods)
- 2½–3 cups water (see Notes)
- ½ tsp salt (optional)
## Method — Stovetop
1. Rinse rice in a sieve until water runs mostly clear (3–4 times). Optional: soak 15 min for softer grains.
2. Add rice + **2½ cups** water to a heavy pot. Add salt if using. Bring to a gentle boil, then cover and simmer on low for **12–14 min** until water is absorbed.
3. Rest off heat, covered, **10 min**. Fluff with a fork.
## Method — Instant Pot (6L)
1. Rinse as above. Use **1:1.25** rice:water (e.g., 2 cups rice + 2½ cups water).
2. Pressure cook **3 min** on High. Natural release **10 min**, then quick release and fluff.
### Notes
- For slightly softer rice, add up to **3 cups** water total on stovetop. UK water hardness varies — adjust by ±¼ cup.
- Leftovers: cool quickly; refrigerate up to 3 days; reheat with a sprinkle of water.
### Allergen note (UK)
Packed/handled in facilities that also process **peanuts, tree nuts, sesame, mustard, milk, soya, gluten-containing cereals (e.g., wheat, barley), celery, lupin, sulphur dioxide/sulphites**; trace amounts may be present. Always read labels.
FAQ
Is Sona Masoori rice good for daily cooking?
Yes. Sona Masoori rice is light, soft and easy to digest, making it perfect for everyday meals.
Does Sona Masoori rice need soaking?
Usually soaking for 10–15 minutes improves texture but is not always required.
What dishes can be made with Sona Masoori rice?
It is commonly used for steamed rice, lemon rice, curd rice and South Indian meals.
