Parboiled Sona Masoori rice is a premium medium-grain variety cultivated in South India, specifically processed through partial boiling while still in its husk. This parboiling technique enriches the rice grains by naturally infusing essential vitamins and minerals such as thiamine, calcium, and iron, making it a nutritious and wholesome alternative to regular white rice. Known for its lightweight texture and aromatic flavor, it cooks to fluffy, non-sticky grains, making it ideal for a variety of culinary applications including South Indian dishes like idlis, dosas, and biryanis. The parboiling process also increases the rice’s shelf life, enhances its cooking properties, and improves resistance to pests during storage. This rice variety is especially favored in commercial kitchens, restaurants, and food processing units seeking high-quality rice that balances taste, health benefits, and cooking efficiency.
Key Features
| Features | Description |
|---|---|
| Grain Type | Medium-grain |
| Processing Method | Partially boiled in husk (Parboiled) |
| Nutritional Benefits | Infused with vitamins and minerals like thiamine, calcium, and iron |
| Texture & Cooking | Fluffy, non-sticky grains suitable for multiple cuisines |
| Aroma | Mild aromatic flavor distinctive to Sona Masoori rice |
| Origin | South India |
| Shelf Life | Enhanced due to parboiling process |
| Ideal Uses | Perfect for idlis, dosas, biryanis, and general cooking |
| Market Segment | Best suited for commercial kitchens, restaurants, and food processors |
| Attributes | Description |
|---|---|
| Grain Size | Medium |
| Moisture Content | Typically less than 14% |
| Color | Light golden hue due to parboiling |
| Packaging | Available in bulk sacks of 25kg, 50kg or as per buyer requirements |
| Shelf Life | 12-18 months under proper storage conditions |
| Cultivation Region | Andhra Pradesh, Telangana, Karnataka |
| Vitamins Enriched | B-complex vitamins, primarily thiamine |
| Minerals | Calcium, Iron, Magnesium |
| Physical Form | Dry, loose grains |
| Storage Conditions | Cool, dry place away from direct sunlight |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Parboiling partially boils the rice in its husk, driving nutrients such as thiamine and minerals from the bran into the grain, enhancing its overall nutritional profile compared to raw white rice.
It cooks into fluffy and separate grains without sticking, has a mild aroma, and offers uniform cooking results, making it suitable for large-scale food production like restaurants and catering.
Parboiled Sona Masoori rice is commonly available in bulk sacks of 25kg, 50kg, or customized quantities to meet commercial buyer requirements.
Storing the rice in a cool, dry place away from direct sunlight and moisture preserves its quality and shelf life up to 12-18 months.
Yes, due to its medium grain size and non-sticky fluffy texture, it suits traditional South Indian dishes such as idlis and dosas as well as international rice recipes.
Country Of Origin: India
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Madanapalle , India
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