The 18th century saw the beginning of India’s love affair with its national dish, rice. Because of frequent famines, the nation was in a dire situation, and the British sought new food plants to prevent starvation.

A rice diet was approved by the British and implemented together with wheat and ragi after some deliberation. Since then, there has been no turning back, as rice has subtly solidified its position in our diets.

Sona Masoori rice, which comes in a wide variety, is extremely well-liked for its superior quality.

High-yielding, medium-grain rice called Sona Masoori is mostly grown in the states of Andhra Pradesh, Telangana, and Karnataka. It is a cross between the Sona and Masoori varieties of rice. Although Sona Masoori rice combines the best qualities of both types, Sona and Masoori rice are both highly popular in India.

Sona Masoori rice, which is flavorful, fluffy, and light and packed with nutrients, is a staple in South Indian cuisine.

Sona Masoori in the brown colour, which has a bran coating rich in fibre, is more nourishing and healthier than Sona Masoori in the white colour.

Health benefits of eating Sona Masoori rice

  • It contains fewer calories than Basmati or regular long-grain rice. Sona Masoori rice is the ideal choice if you’re trying to reduce your intake of calories and carbohydrates.
  • It is suitable for weight loss and is easily absorbed.
  • The glycemic index of Sona Masoori is 51. Low glycemic index foods are advantageous for diabetics because they are proven to lower blood glucose levels.
  • Sona Masoori is simpler to prepare and has less starch.