Not all rice is trying to be basmati. Sona masoori is short, soft and unperfumed, and in most of southern India that is precisely the point.
It is the rice you eat every day rather than the rice you serve guests, which is a compliment.
Cook it a little softer than you would basmati. It suits sambar, rasam, curd rice, lemon rice and pongal, and it goes further in a big pot than a premium long grain would.
Available at Curry Corner in North Melbourne.
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