Organic Sonamasuri Rice

White Sonamasuri Rice is a premium, lightweight, and fragrant rice native to India. It is made from combining two rice varieties- Sohna and Masoori. It is named after the Sona river in Karnataka and Masoori village in Andhra Pradesh. The slightly rounded shape of sonamasuri grains helps them not stick to each other after cooking.

Organic White Rice Sonamasuri is grown primarily in Andhra Pradesh, Tamil Nadu, Telangana, and Karnataka. White Rice Sonamasuri absorbs the flavors and aroma of the ingredients very well and is used for flavored rice. It is a part of South Indian dishes, particularly biryani, Pongal, and idli.

It is fluffy, aromatic, and nutritionally dense. It comes in two varieties- brown sonamasuri rice and white sonamasuri rice. It is a famous variety of rice worldwide. India exports White Sonamasuri Rice to UAE, Canada, the UK, Singapore, Oman, and many other countries.

Climate: Growing Organic Sona Masoori Rice requires hot and humid weather with prolonged sunshine and ample water supply.

Sowing: White Sonamasuri Rice is a Kharif crop for which the seeds need to be sown during May and June. 

Irrigation: Organic Sona Masoori needs a lot of water for an ideal yield. Farmers use drip irrigation or flood irrigation for it.

Harvesting: White Rice Sonamasuri takes up to 140-150 days to mature. Upon maturing, they are harvested manually by cutting the stalk at the ground level.

Drying: After harvesting, the crops are laid out in the field for 4-5 days to dry and reduce moisture levels.

Threshing: Once the crop dries, the grains are separated from the straw by beating the dried crop with a stick or through a mechanical machine. 

Organic White Rice Sonamasuri should be poured out and kept in an airtight container. It should be kept away from moisture to avoid any infestations. White Sonamasuri Rice is quick in adapting aromas and should not be kept around any strong smells such as that of garlic or onion.