Dhatu Organic Brown Sonamasoori Rice — South India's Favourite Grain, Whole and UnpolishedBrown rice is simply white rice that hasn't been stripped of its bran and germ — the tw... Read more ↓
Organic Brown Sonamasoori Rice
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 106 kcal | 353 kcal | 5.3% |
| Protein | 2.3 g | 7.5 g | 4.5% |
| Total Fat | 0.8 g | 2.5 g | 1.2% |
| Saturated Fat | 0.2 g | 0.5 g | <1% |
| Unsaturated Fat | 0.6 g | 2 g | — |
| Total Carbohydrate | 21.9 g | 73 g | 7.3% |
| Dietary Fibre | 1.2 g | 4 g | 4.8% |
| Sugars | 0.2 g | 0.7 g | <1% |
| Iron | 0.6 mg | 2 mg | 3.5% |
| Calcium | 6.9 mg | 23 mg | <1% |
| Magnesium | 33 mg | 110 mg | 8.3% |
| Phosphorus | 90.9 mg | 303 mg | 9.1% |
| Zinc | 0.6 mg | 2.1 mg | 5.3% |
| Manganese | 0.7 mg | 2.2 mg | 16.5% |
| Thiamine (B1) | 0.1 mg | 0.3 mg | — |
| Niacin (B3) | 1.3 mg | 4.3 mg | — |
| Vitamin B6 | 0.1 mg | 0.3 mg | 4.7% |
| Selenium | 5.7 g | 19 g | 8.1% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Brown rice is simply white rice that hasn't been stripped of its bran and germ — the two outermost layers that contain the majority of rice's nutritional value. Dhatu's Organic Brown Sonamasoori takes the beloved, lightweight South Indian Sonamasoori variety and delivers it as nature intended: whole, unpolished, and nutritionally complete.
The processing difference: White rice undergoes milling that removes the bran and germ to produce polished white grains. This process removes 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, 50% of the manganese, 50% of the phosphorus, 60% of the iron and virtually all of the dietary fibre. Brown rice — particularly this organic whole-grain Sonamasoori — retains all of these. It is the same grain, with all its nutrition still present.
Not all brown rice is equal. Long-grain brown Basmati has a firmer texture and longer cook time. Short-grain brown rice can be gummy and heavy. Brown Sonamasoori occupies the ideal middle ground — medium grain, light in texture, relatively quick-cooking for a brown rice (28–32 minutes), and with the familiar mild aroma of Sonamasoori that makes it genuinely enjoyable rather than a nutritional compromise.
Brown rice keeps its bran and germ, so it has more fibre, B vitamins and minerals than white rice, and a nuttier taste. It takes a little longer to cook; soaking for 30 minutes first helps. If you have diabetes, ask your doctor or dietitian how rice fits into your meals.
Wash: Rinse 2–3 times. Soak: Soak 30 minutes in cold water — this reduces cook time and improves texture significantly. Cook: 1 cup rice : 2.25 cups water. Bring to boil, reduce to lowest heat, cover tightly and cook 28–32 minutes. Rest covered 10 minutes. Pressure cooker: 4 whistles on medium heat with 2 cups water per cup of rice.
Tip: Adding a few drops of oil or a small piece of butter to the cooking water prevents sticking and gives a slightly richer flavour.
For those switching from white to brown rice, the transition is easiest when done gradually. Start by mixing 75% white and 25% brown rice, then move to 50:50, then to pure brown rice over 2–3 weeks. Brown Sonamasoori, being lighter in texture than other brown rices, is the easiest variety to transition to.
Dhatu sources Sonamasoori from certified organic farms in Andhra Pradesh and Telangana — the heartland of this variety. The rice is cleaned, graded and packed without polishing or any chemical treatment. What you receive is the complete grain, exactly as the farmer harvested it.
