1121 Steam Basmati Rice
Steam 1121 is the most traded form of the variety in Indian, UK and US restaurant kitchens: the brief steaming keeps grains separate through a full service while retaining most of the aroma.
Non-Basmati · Steam
Sona Masoori Steam Rice
Sona Masoori Steam is firmer and less sticky than raw, with a longer shelf life, which makes it the preferred form for export retail packs and restaurant kitchens.
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- 5.20 mm grain
- Off-white, slightly translucent
- Cooks in 15–18 minutes
Grading docket
SteamSona Masoori Steam Rice
Off-white, slightly translucent
- Avg grain length
- 5.20 mm
- Cooked length
- 9–10 mm
- Moisture
- 13.0% max
- Broken
- 5.0% max
Sortex cleaned · grading report per lot
What is Sona Masoori Steam Rice?
Sona Masoori Steam Rice is Sona Masoori rice that has been steamed briefly in the husk before drying and milling, which firms the grain, cuts breakage and makes the cooked rice less sticky while keeping most of the raw aroma. Sona Masoori Steam is firmer and less sticky than raw, with a longer shelf life, which makes it the preferred form for export retail packs and restaurant kitchens.
Om Prasadam mills and grades Sona Masoori Steam Rice to a typical average raw grain length of 5.20 mm, with 13.0% moisture and 5.0% broken grains at most. It cooks to 9–10 mm in 15–18 minutes and keeps for 18 months in dry storage.
Reference
Sona Masoori Steam Rice specification
| Variety | Sona Masoori rice |
|---|---|
| Processing | Steam |
| Colour | Off-white, slightly translucent |
| Avg raw grain length | 5.20 mm |
| Avg cooked length | 9–10 mm (1.8×) |
| Moisture (max) | 13.0% |
| Broken (max) | 5.0% |
| Aroma | Light |
| Cooking time | 15–18 minutes |
| Rice : water | 1 : 2 |
| Shelf life | 18 months |
| ITC(HS) code | 1006 30 90 |
| Packing | 1 / 5 / 10 / 25 / 40 / 50 kg |
Figures are typical; the lot analysis report shipped with your consignment is binding. Ask for a sample or a firm quote.
How is Sona Masoori Steam Rice processed?
Steam processing gives a firmer, non-sticky grain that holds through bulk cooking and reheating, with most of the raw aroma retained. At the mill the sequence is:
- Paddy is cleaned and soaked for a short period.
- A short cycle of live steam sets the outer layer of the grain inside the husk.
- The paddy is dried slowly back to milling moisture so the grain does not crack.
- It is hulled, polished, graded by length and sortex colour-sorted.
- Every lot is tested for moisture, broken percentage and grain length before packing.
Sona Masoori rice
How does Sona Masoori Steam Rice compare with other Sona Masoori types?
The same Sona Masoori paddy, processed 2 ways. Processing changes colour, cooking time and shelf life; it does not change the variety.
| Type | Colour | Moisture (max) | Broken (max) | Cooking time | Rice : water | Shelf life |
|---|---|---|---|---|---|---|
| Sona Masoori Raw Rice | Natural creamy white | 13.5% | 5.0% | 12–15 minutes | 1 : 1.75–2 | 12 months |
| Sona Masoori Steam Rice | Off-white, slightly translucent | 13.0% | 5.0% | 15–18 minutes | 1 : 2 | 18 months |
Who buys it
Where Sona Masoori Steam Rice sells
Restaurants, caterers and retail buyers who want separate grains without the colour of sella. These are the markets where steam rice moves in the most volume.
Questions buyers ask
Sona Masoori Steam Rice: common questions
Sona Masoori Steam Rice is steamed briefly in the husk before drying and milling, which firms the grain, cuts breakage and makes the cooked rice less sticky while keeping most of the raw aroma; Sona Masoori Raw Rice is milled straight from dried paddy with no soaking or heat treatment, so the grain keeps its full natural aroma and cooks soft and fluffy. In the pot, Sona Masoori Steam Rice gives a firmer, non-sticky grain that holds through bulk cooking and reheating, with most of the raw aroma retained. It cooks in 15–18 minutes and keeps for 18 months, against 12–15 minutes and 12 months for Sona Masoori Raw Rice.
Rinse Sona Masoori Steam Rice two or three times, soak it for about 30 minutes, then cook at about 1 : 2 rice to water for 15–18 minutes. The grain cooks to an average length of 9–10 mm, roughly 1.8× its raw length of 5.20 mm.
Sona Masoori Steam Rice keeps for 18 months from the packing date in cool, dry storage away from direct sunlight. The steam treatment seals the grain, which is why it keeps longer than raw rice.
Sona Masoori Steam Rice is packed in 1 / 5 / 10 / 25 / 40 / 50 kg — retail packs of 1, 5 and 10 kg and bulk bags of 25, 40 and 50 kg in PP, BOPP or jute, plain or printed with your own brand. A 20ft container carries about 26 metric tonnes, and mixed containers are accepted from 5 tonnes per grade.
Sona Masoori Steam Rice is exported from India under ITC(HS) code 1006 30 90, within heading 1006 30 for semi-milled or wholly milled rice. The final classification is confirmed on the shipping bill for each consignment.
Steam rice
Other steam rice we mill
Pusa Steam Basmati Rice
Pusa Steam Basmati is a value-led restaurant rice: firmer and less sticky than raw Pusa, with enough elongation for biryani at a lower cost per plate than 1121.
1509 Steam Basmati Rice
1509 Steam Basmati is a popular 1121 alternative in restaurant kitchens, cooking to a long, separate grain at a lower price per tonne.
Request a quote for Sona Masoori Steam Rice
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