Flavourful, Indigenous. Rice of Ancient Dravidian India.
Grown in Natural Farming.
Indigenous Sonamasoori Rice
Indigenous Sonamasoori Rice
Grown by NPOP certified farmers, practicing natural farming. Gond Art by Suresh Kumar from Dindori, MP, India.
Harvest Manually Cleaned & Packed by Women Farmers.Quality
monitored.Delicious as salted boiled rice, khichdi, pulao or eaten with sambhars,
rasams, curd rice, jeera rice, sweet & salty pongals, kheer and desserts and infant foods, kanji.How to Cook Sonamasoori Rice - Take 1 bowl of Sonamasoori rice, Wash. Soak in clay pot in three times more water than quantity of rice for 10 minutes to 1 hour. Use same water for cooking.
While cooking, add 1 tsp Taru Desi Gir Cow Ghee and Himalayan Pink Salt to taste. Bay leaves and Spices add to flavour. Cover with clay dhakkan.
When little water is remaining in the rice, switch off the gas and leave covered, to simmer in own steam. Leave covered.
Nutrition rich. Excellent source of minerals, nutrients and
vitamins. Low starch content. Low-calorie count, helps in weight loss. Sodium free thus ideal for high blood pressure. Balances protein absorption. Fat-free, Heart-healthy, Cholesterol and Diabetic friendly.Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.