Sunmoon is a special variety of Jeera Rice with Far East genes. The result is slender medium grains that cook to tender perfection. Steamed jeera rice preserves nutritive ingredients and grains stay separate on cooking. Eat it plain, make stir fry rice, create pulao’s and pilafs or risottos and paellas or simply concoct sweet phirnis, shakes, kheer and payasam. Sunmoon is very affordable, aimed at families that use rice every day.
Sunmoon Jeera Rice is medium-grain non-basmati rice, harvested in special soil & clean climate conditions found only in the mountain ranges of the Himalayas. It is lightweight and aromatic. This premium variety of rice is mainly exported. Sunmoon Jeera Rice is strong rice and contains high fiber contents, has a very good aroma, and is also very delicious and healthier.
Sunmoon Jeera Rice (also known as Sona masoori, Sona Masuri, Samba Masuri, BPT 5204, and many others) is acclaimed due to its excellent taste and fresh aroma. Owing to its lightweight, less starch content makes it one of the most digestive rice grades which makes it one of the most preferred rice in the overseas market. This premium variety of Sunmoon Jeera Rice is mainly exported globally.
Sunmoon Jeera Rice i.e. Sona masoori rice is an ideal commodity which is also the staple diet of over 70% of the world’s population is widely consumed for its rich carbohydrates and essential vitamins. Sunmoon Jeera Rice is medium-grain rice that has been cultivated at the foothills of Himalayan mountain ranges, in India. Sunmoon Jeera Rice is lightweight, aromatic and forms one of the staple diets for varied natives. This premium quality of Sunmoon Jeera Rice as a fan following for its taste and aroma that lasts its lifetime. Sunmoon Jeera Rice is best suited for Daily use, Contains less starch, easily digestible, and best for weight loss.
DS Agrifoods (P) Limited, for storage the processing of grains uses the latest Japanese state-of-the-art technology whole-genome sequencing using next-generation sequencing technologies to help in the discovery of key polymorphisms to keep the grains pure and hygienic and longer shelf-life.
For best result, soak rice for about 30 min before cooking.
Cooking Instruction:Choose one of the following methods according to your usual practice of cooking and the desired quantity. For best results wash the uncooked rice under running water until the water runs clear. Soak for 30 minutes.
Open pan: Bring water to boil. Add the pre-soaked rice and stir. Cook uncovered for approx. 6-7 min on medium heat. Drain in a sieve. Serve hot.
Closed pan:Put the drained rice and water in a pan. Bring to a boil and cover with a tight lid. Allow it to simmer for 9-10 minutes. Remove from heat, drain well and serve.
Microwave: Place the soaked rice and water in the bowl, Stir once and cover with cling film. Cook for 6 min. Remove bowl from the oven and leave it to stand for 10 min before serving. (For a 650 Watt. Oven, microwave 300 gems of rice at a time)
Electric rice cooker: Place the soaked rice in the cooker. Add the measured water. Switch on the cooker. The rice cooker will automatically switch from the ‘cook’ to keep warm mode. Allow the rice to steam at the ‘keep warm’ position for 10-15 min.