Kolam rice and Sona Masuri rice are two popular varieties of rice commonly used in Indian cuisine, particularly in the southern regions of the country. Here are the main differences between the two:
Rice Variety:
- Kolam Rice: Kolam rice, also known as Kolambo or Kaikuthal Arisi, is a medium-grain rice variety.
- Sona Masuri Rice: Sona Masuri rice, also known as Samba Masuri or BPT 5204, is a lightweight, medium-grain rice variety.
Grain Length:
- Kolam Rice: Kolam rice grains are slightly shorter and plumper compared to Sona Masuri rice.
- Sona Masuri Rice: Sona Masuri rice grains are slender and have a little more length than Kolam rice.
Texture:
- Kolam Rice: It has a soft and slightly sticky texture when cooked, making it suitable for dishes like idli, dosa, and other South Indian delicacies that require stickier rice.
- Sona Masuri Rice: Sona Masuri rice is less sticky and fluffy when cooked, making it ideal for serving with curries, stir-fries, and other Indian dishes.
Cooking Properties:
- Kolam Rice: Due to its stickier nature, Kolam rice is often preferred for dishes where the rice needs to hold together, like in dumplings or steamed rice cakes.
- Sona Masuri Rice: Sona Masuri rice is more suitable for dishes where separate, fluffy grains are desired, like biryani or pulao.
Geographical Origin:
- Kolam Rice: Kolam rice is more commonly grown and consumed in the southern states of India, particularly in Tamil Nadu.
- Sona Masuri Rice: Sona Masuri rice is primarily grown in the states of Andhra Pradesh and Telangana.
Aroma and Taste:
- Kolam Rice: Kolam rice has a subtle fragrance and a slightly sweet taste.
- Sona Masuri Rice: Sona Masuri rice has a distinct aroma and a pleasant taste.
Both Kolam rice and Sona Masuri rice are versatile and widely used in various Indian dishes, but the choice between the two depends on the specific recipe and personal preference for the texture and flavor of the rice.