Shankar Sona Masoori is a variety of medium grain, slender rice traditionally from Andhra Pradesh, Telangana and Karnataka. It's typically used to make fluffy plain rice, sweet pongal.
Easy Cook really is rice that has been parboiled at source with the husk on, rather than thinking it is easier to cook. This grain is slightly off white in colour until it is cooked, then it turns white.
Easy Cook rice takes slightly longer to cook than the non Easy Cook varieties, but it is fool proof and therefore perfect for the less confident cook. It is extremely difficult to overcook it as the grains hardly ever become stodgy or sticky.
Laila Ponni rice comes from the state of Tamil Nadu in South India. Developed there, it has now become a favorite in other states of India as well. Ponni, meaning Gold is an apt name for the yellow-golden grains. The boiled rice is prepared by steaming the grain before it is husked. As a result, the grain absorbs many of the nutrients from the husk.
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