Sona masoori is the everyday rice of Andhra Pradesh and Karnataka. Short, light and quick-cooking, with none of the perfume of basmati and a great deal more versatility.

This is the certified organic version, grown without synthetic pesticides for people who want that on their plate.

It cooks softer than basmati and absorbs sauce rather than sitting beside it, which makes it right for sambar, rasam, curd rice and pongal. It is also the sensible rice for a large pot when you are cooking for a crowd.

On the shelf at Curry Corner in North Melbourne.