Bhagyalakshmi Premium Sona Masoori Raw Rice

• Storage Container: Transfer the rice from its original packaging to an airtight container. This will protect it from moisture, pests, and any potential contaminants, ensuring its longevity.
• Cool and Dry Environment: Store the rice in a cool and dry place, away from direct sunlight. Exposure to heat and light can cause the rice to lose its flavor and nutritional value. A pantry or cupboard is an ideal location.
• Avoid Moisture: Moisture is the enemy of rice. Make sure the storage area is free from any dampness or humidity. Moisture can lead to the growth of mold or bacteria, compromising the quality of the rice.
• Keep Away from Strong Odors: Rice has a remarkable ability to absorb odors. To prevent your rice from acquiring unwanted smells, keep it away from strong-smelling substances such as spices, cleaning agents, or perfumes.
• FIFO Method: Follow the "first in, first out" principle. Consume the older stock of rice before using the new one. This ensures that the rice is always fresh and maintains its optimal quality.
• Avoid Freezing: While freezing rice is possible, it can affect the texture and taste. We recommend consuming the rice within a reasonable time frame to fully enjoy its natural qualities.

• Total Fat: 1g
• Saturated Fat: 0.4g
• Total Carbs: 77g
• Net Carbs: 77g
• Total Sugars: 0g
• Protein: 7g
• Sodium: 14%

(cooking tips)

• Rinse the Rice: Before cooking, rinse the rice thoroughly under cold water to remove any excess starch and impurities. This helps prevent the rice from becoming too sticky during cooking.
• Soak the Rice (Optional): While soaking is optional for Sona Masoori rice, it can help shorten the cooking time and improve the texture of the cooked rice. Soak the rice in water for about 20-30 minutes before cooking, then drain well before proceeding.
• Use the Right Ratio of Water: The ideal ratio of water to rice for cooking Sona Masoori rice is typically 1.5 to 2 cups of water for every cup of rice. Adjust the amount of water based on your desired rice texture-;use less water for firmer rice or more water for softer, stickier rice.
• Cook in a Pot or Rice Cooker: Sona Masoori rice can be cooked on the stovetop in a pot or using a rice cooker. If cooking on the stovetop, bring the water to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed and the rice is tender. If using a rice cooker, simply add the rinsed and drained rice along with the appropriate amount of water and let the cooker do the work.

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