How to Cook Different Types of Indian Rice the Right Way (It’s Not About the Pot)
Why the Secret to Perfect Rice Lies in the Grain, Not the Method
If someone asks me how to cook rice, I’d probably stumble. Not because I don’t cook, but because rice cooking, at least in Indian homes, has never been about exact measurements. It’s a feeling. This much water should be enough. That much looks right. My grandmother told me to cook rice in an open pot, drain the remaining water, and drink it because it had benefits. The rice would come out perfect. My mother, on the other hand, taught me the pressure cooker method - put the rice till one inch of your finger and water till two inches. When that got too confusing for a child to remember, she simplified it to a universal rule: one cup rice, two cups water.
That worked… until it didn’t.
Now I have a rice cooker. I peek in between cooking, panic if the water looks low, add more mid-way, and still end up with rice that’s either sticky at the bottom or soggy on top. Then there’s the constant noise - wash it three times, wash it five times, soak it, don’t soak it, open pot is better, pressure cooking is better. It’s exhausting for something we eat every single day.
If this sounds familiar, you’re not alone.
But here’s the uncomfortable truth: we’ve been wrong about rice cooking for a long time. It’s not the pot. It’s not your stove. It’s not even your skill.
It’s the grain.
Each rice variety behaves differently because each one is structurally, nutritionally, and culturally different. Expecting one ratio or one method to work for all rice is like expecting all pasta to cook the same way. We don’t do that with spaghetti and penne, yet we do it with rice.
At Rajamudi Organics, every rice bag already comes with cooking instructions at the back. This blog exists to explain why those instructions matter and how following them changes everything. So, let’s unlearn the feeling & follow the instructions!!
Understanding Rice Before Cooking It
Rice varieties differ in grain length, starch composition, bran presence, aroma, and moisture absorption. Polished white rice cooks fast and absorbs water differently from unpolished or semi-polished rice. Aromatic short-grain rice behaves nothing like long-grain basmati. Medicinal rice like Navara needs patience. Black rice demands respect and time.
Once you understand this, cooking rice stops being an anxious anticipation of how it would turn out. Let’s walk through the rice varieties available at Rajamudi Organics and understand how to cook each one the way it deserves to be cooked.
Why Soaking Matters (Especially for Traditional Rice)
Before we talk about individual rice varieties, there is one step that deserves clarity - Soaking. Traditional and unpolished rice varieties are structurally different from polished white rice. They retain their bran layer, have a denser grain structure, and absorb water more slowly. Soaking allows the grain to hydrate evenly from within, softens the bran, reduces cooking time, and ensures the rice cooks through without remaining hard at the centre.
At Rajamudi Organics, we generally recommend a minimum soaking time of 1 hour for most traditional and unpolished rice varieties. For some grains, soaking up to 2-4 hours gives even better results. This duration is sufficient to improve texture, digestibility, and overall cooking consistency without compromising the grain’s integrity.
Overnight soaking is not necessary for most rice varieties and is not universally recommended. While harder grains like black rice may benefit from longer soaking under cooler conditions, aromatic and semi-polished rice varieties can lose texture and fragrance if soaked too long. The key is to soak with intention, not as a habit, but as a response to the grain you are cooking.
Once soaking is done right, half the cooking struggle is already solved.
Rajamudi Rice (Unpolished & Semi-Polished)
Rajamudi rice is where this entire conversation truly begins. It is a traditional red rice variety from Karnataka, grown for generations in regions like Mysore, Mandya, and Hassan. Structurally, nutritionally, and behaviourally, Rajamudi rice is very different from polished white rice and expecting it to cook the same way is the most common mistake people make.
For daily cooking, Rajamudi rice should be well soaked for at least 30 minutes, ideally up to 1-2 hours. This helps soften the bran layer and allows the grain to cook evenly, especially when using a pressure cooker.
When soaked well, Rajamudi rice cooks best with a 1:2 rice-to-water ratio in a pressure cooker. This ratio works consistently for both unpolished and semi-polished variants when soaking has been done properly. Cooking it with less water often results in rice that looks cooked outside but remains firm at the centre. But in case you rushed the soaking process feel free to add an extra half cup of water.
What you should not expect from Rajamudi rice is fluffy, separated grains like basmati or white rice. Rajamudi rice is meant to be nutty, earthy and nourishing. The texture will be slightly firm, the flavour earthy, and the satiety much higher. When cooked and paired right, it feels like food that holds you, not something that leaves you hungry in an hour.
If Rajamudi rice feels “difficult” to cook, it is usually not the grain at fault. It is almost always due to insufficient soaking or inadequate water. Once you figure these two out, Rajamudi rice becomes one of the most forgiving and rewarding traditional rice varieties to cook regularly that supports your gut and over-all well-being.
Sona Masoori is one of the most widely consumed rice varieties in South India, known for its light texture and easy digestibility. While the name is the same, white Sona Masoori and brown Sona Masoori behave very differently in the kitchen, and cooking them the same way is where most confusion begins.
Rajamudi’s White Sona Masoori is minimally polished and relatively soft, which means it does not require much/any soaking. A quick rinse is enough before cooking. Brown Sona Masoori, on the other hand, retains its bran layer and benefits from soaking for at least 30 minutes, ideally up to 1 hour, to help the grain cook evenly and avoid a hard centre.
For white Sona Masoori, a 1:2 rice-to-water ratio works well in both pressure cookers and rice cookers, giving you soft, fluffy rice without excess starchiness. Brown Rice needs slightly more patience. When soaked well, a 1:2.5 rice-to-water ratio helps the grain soften properly while still holding its shape.
What you should expect from Sona Masoori is gentleness. White Sona Masoori cooks light and soft, making it suitable for everyday meals, while brown Sona Masoori feels more filling and grounding. If brown Sona Masoori feels chewy or unevenly cooked, it is almost always due to skipping soaking or rushing the cooking process.
Once cooked right, Sona Masoori, especially the brown variant, offers steady energy and better satiety without feeling heavy, making it a reliable everyday grain when you want comfort without excess.
Navara rice is not an everyday grain, and it should not be treated like one. It is a traditional medicinal rice from Kerala, historically used in Ayurvedic diets for recovery, strength building, and gut health. Structurally, Navara is a short-grained, dense rice that absorbs water slowly and needs more patience than most common rice varieties.
For Navara rice, soaking is important. A minimum soaking time of 1 hour is recommended, and soaking up to 2 hours gives better results, especially for pressure cooking. This allows the grain to hydrate evenly and prevents it from remaining hard at the centre after cooking.
When soaked well, Navara rice cooks best with a 1:2.5 rice-to-water ratio in a pressure cooker. Because it is denser than most rice varieties, slightly more water helps the grain soften fully without breaking down. If cooking in an open pot, more water can be used and drained once the rice is cooked through.
Navara rice does not cook into fluffy, separated grains. The texture is naturally soft, slightly sticky, and comforting. This is expected and is part of the grain’s character. Overcooking can make it mushy, while undercooking leaves it chalky at the centre, which is why soaking and adequate water are key.
When cooked right, Navara rice feels gentle on the gut and deeply nourishing. It is best eaten warm and fresh, often paired with simple preparations. If Navara rice feels difficult to handle, it is usually because it is being cooked like regular rice, once its nature is respected, it becomes surprisingly easy to work with.
Ambe Mohar is a traditional aromatic rice variety from Maharashtra, cherished for its naturally sweet, mango-blossom aroma. It is a delicate, short-grain rice that cooks very differently from unpolished varieties. Treating Ambe Mohar like regular or unpolished rice is the quickest way to lose what makes it special.
Unlike heavier traditional rice, Ambe Mohar does not require long soaking. A brief soak of 20-30 minutes is sufficient, mainly to help the grains cook evenly. Over-soaking can cause the grains to break and the aroma to fade, so this is one rice where restraint matters.
When soaked lightly, Ambe Mohar cooks best with a 1:2 rice-to-water ratio in a pressure cooker or rice cooker. Because the grain is soft and aromatic, excess water can make it mushy and dilute its fragrance. Gentle cooking with measured water preserves both texture and aroma.
What you should expect from Ambe Mohar is soft, slightly moist rice with a natural sweetness, not long, separated grains. The aroma is subtle but unmistakable when cooked right. It pairs beautifully with simple meals and is best enjoyed fresh, as reheating can reduce its fragrance.
If Ambe Mohar rice turns sticky or loses its aroma, it is usually due to over-soaking or excess water. When cooked gently and mindfully, it becomes one of the most comforting and elegant traditional experiences you can include in everyday meals.
Red rice is one of the most commonly consumed traditional rice varieties across South India, known for its reddish outer bran, higher fibre content, and slow-releasing energy. Like most unpolished rice, red rice behaves very differently from white rice and needs a little more patience while cooking (kind of similar to Navara rice).
For red rice, soaking is important. A minimum soaking time of 30 minutes is recommended, and soaking up to 1-2 hours improves the texture further. This helps soften the bran layer and allows the grain to cook evenly without remaining hard at the centre.
When soaked well, red rice cooks best with a 1:2 rice-to-water ratio in a pressure cooker. This ratio works well for everyday cooking and helps the grain soften while still holding its shape. If you are short on soaking time, adding a little extra water can help compensate, but soaking remains the most reliable way to get consistent results.
Red rice does not cook into fluffy, airy grains. The texture is naturally slightly chewy and nutty, which is part of its appeal. When cooked right, it feels filling without being heavy and keeps you satiated for longer than polished white rice.
If red rice feels tough or unevenly cooked, it is usually due to skipping soaking or rushing the cooking process. Once these two are addressed, red rice becomes an easy and dependable grain for regular meals, especially for those looking to move away from refined rice while still enjoying familiar flavours.
Gobindbhog is a traditional short-grain aromatic rice from West Bengal and Odisha, deeply woven into the region’s food culture and festive cooking. Naturally fragrant and slightly starchy, this rice behaves very differently from long-grain or unpolished varieties and needs a gentler hand while cooking.
Gobindbhog rice does not require long soaking. A light soak of 20-30 minutes is sufficient, mainly to help the grains hydrate evenly. Excessive soaking can release too much surface starch, which may lead to overly sticky rice and a muted aroma.
When lightly soaked, Gobindbhog cooks best with a 1:2 rice-to-water ratio in a pressure cooker or rice cooker. Because the grain releases starch easily, washing it too many times or cooking it with excess water can affect both texture and flavour. Gentle cooking with measured water allows the rice to retain its natural sweetness and fragrance.
What makes Gobindbhog special is its soft, cohesive texture and subtle aroma, not separation or fluffiness. It is meant to come together on the plate, making it ideal for traditional meals and celebratory dishes. When cooked with care, the fragrance rises quietly rather than loudly, and the flavour feels comforting rather than heavy.
Gobindbhog rice responds best when cooked slowly and attentively. It is a grain that reminds us that not all rice is meant for speed or multitasking, some varieties ask you to slow down, measure carefully, and let the rice lead the process.
Traditional Basmati is one of India’s most celebrated rice varieties, loved across the world for its long grains, natural aroma, and elegant texture. From everyday meals to festive spreads, and especially in dishes like biryani, basmati has become synonymous with celebration and comfort alike. Yet, despite its global popularity, basmati is often misunderstood in home kitchens and cooked like any other rice, where things usually begin to go wrong and grain generally breaks.
Unlike commercially processed basmati, traditional basmati has a more natural grain structure and responds strongly to how it is soaked and cooked. It is a rice that values patience and precision, not shortcuts.
For basmati rice, soaking is essential. A minimum soaking time of 30 minutes, ideally up to 1 hour, allows the grains to hydrate evenly and elongate properly during cooking. Skipping this step often results in broken or unevenly cooked grains, even if the rice appears done on the outside.
When soaked well, traditional basmati cooks best with a 1:2 rice-to-water ratio in a pressure cooker. This ratio allows the grains to lengthen fully while remaining separate and aromatic. If you are cooking basmati for preparations like fried rice or pulao, where the rice is cooked again later, the water can be reduced by about half a cup to keep the grains firm and prevent them from turning mushy during the second cooking.
What you should expect from well-cooked basmati is long, slender grains that stay separate, with a clean, distinct aroma that enhances the dish rather than overpowering it. It is not meant to be soft or sticky. Excess water, overcooking, or skipping soaking often shortens the grain and dulls its fragrance.
Traditional basmati rewards care. When cooked with the right balance of soaking, water, and timing, it becomes the perfect base for everything from a slow-cooked biryani to a light, flavourful fried rice, proving that even the most loved grains still ask for respect.
Indrayani rice is a traditional aromatic variety from Maharashtra, commonly grown around the Western Ghats and river belts of the region. It is loved for its mild fragrance, soft texture, and versatility in everyday cooking. While it is aromatic like Ambe Mohar, Indrayani is slightly sturdier and more forgiving, making it a popular choice for daily meals.
Indrayani rice does not need long soaking. A short soak of 20-30 minutes is sufficient to help the grains hydrate evenly. Skipping soaking is not disastrous, but soaking improves texture and prevents uneven cooking, especially in pressure cookers.
When soaked lightly, Indrayani rice cooks well with a 1:2 rice-to-water ratio in a pressure cooker or rice cooker. This ratio allows the rice to soften without turning mushy and helps retain its natural aroma. Using excess water can wash out its fragrance and make the rice feel heavy.
What you should expect from Indrayani rice is soft, slightly moist grains with a gentle aroma, not long separation or chewiness. It sits comfortably between everyday rice and aromatic rice, neither too light nor too heavy.
Indrayani rice is best appreciated in simple, home-style meals where the rice supports the dish rather than taking centre stage. When cooked right, it becomes the kind of rice you can eat every day without thinking too much about it - steady, comforting, and reliable.
Black rice is one of the most nutrient-dense traditional rice varieties, instantly recognisable by its deep purple-black colour. Often referred to as “forbidden rice” in historical contexts, it was once grown and consumed in limited regions and valued for its richness. Structurally, black rice is dense, firm, and far removed from the behaviour of white or aromatic rice.
For black rice, soaking is not optional. A minimum soaking time of 1 to 2 hours is strongly recommended, and soaking up to 3 hours gives better results for pressure cooking. This allows the hard outer layer to soften and prepares the grain to cook evenly from the inside out.
When soaked well, black rice cooks best with a 1:2.5 rice-to-water ratio in a pressure cooker. Because the grain is dense and absorbs water slowly, using less water often results in rice that looks cooked on the outside but remains hard at the centre. Open-pot cooking also works well, as long as the rice is simmered gently until fully tender.
What you should expect from black rice is a firm, chewy texture with a mildly nutty flavour, not softness or fluffiness. The grains remain distinct and hold their shape even after cooking. The colour will naturally darken the cooking water, which is completely normal and part of the grain’s character.
Black rice is not a grain to rush. It is best suited for meals where you can slow down and let the rice cook fully, allowing its texture and depth to come through. When cooked right, it feels substantial and satisfying, offering sustained energy and a sense of fullness that lasts well beyond the meal.
Gandhasale is a traditional aromatic rice variety from Karnataka, known for its gentle fragrance and soft grain structure. Unlike louder aromatic rice, Gandhasale’s aroma is delicate and naturally woven into the grain rather than overpowering. It is a rice that has long been used in home-style cooking, where simplicity allows the fragrance to come through.
Gandhasale rice does not need long soaking. A light soak of 20-30 minutes is enough to help the grains hydrate evenly. Over-soaking can cause the grain to lose its structure and reduce the subtle aroma that defines this variety.
When soaked lightly, Gandhasale cooks best with a 1:2 rice-to-water ratio in a pressure cooker or rice cooker. Because the grain is soft and aromatic, excess water can make it mushy and dilute its natural fragrance. Measured water and gentle cooking help preserve both texture and aroma.
What you should expect from Gandhasale rice is soft, cohesive grains with a mild, comforting aroma, not long separation or chewiness. It is best enjoyed fresh, paired with simple preparations that allow the rice to remain the quiet centre of the meal.
Gandhasale is not a rice that demands attention, it rewards it. When cooked calmly and without over-handling, it brings a sense of ease to the plate, reminding us that some of the most satisfying foods are the ones that do not try to stand out.
Madhusanna rice is a traditional rice variety native to Karnataka, commonly grown and consumed as an everyday staple. It is a medium-grain rice known for its balanced texture neither too soft nor too firm and for how comfortably it fits into regular home-style meals. Unlike aromatic rice, Madhusanna does not rely on fragrance; its strength lies in consistency and nourishment.
Madhusanna rice benefits from light soaking. Soaking for 30 minutes to 1 hour helps the grain hydrate evenly and cook through without splitting. While it can be cooked without soaking, taking this extra step improves texture, especially when using a pressure cooker.
When soaked well, Madhusanna rice cooks best with a 1:2 rice-to-water ratio in a pressure cooker. This ratio allows the grains to soften properly while retaining their shape. Using excess water can make the rice feel heavy, while insufficient water may leave it slightly undercooked at the centre.
What you should expect from Madhusanna rice is soft, comforting grains with a steady bite, making it suitable for daily consumption. It absorbs flavours well and pairs easily with a wide range of dishes without overpowering them.
Madhusanna is the kind of rice that doesn’t ask for special occasions or careful planning. When cooked with simple attention to soaking and water, it becomes reliable, familiar food, something you can return to every day without second-guessing.
Cooking rice does not need to be confusing or stressful. Once we stop forcing one method onto every grain and begin cooking based on the grain itself, everything becomes simpler. Each variety has its own rhythm, water need, and texture and when we respect that, rice starts behaving the way it always should.
The next time you cook rice, pause for a moment and look at the grain before the pot. Follow the instructions, trust the process, and let the rice lead.
Discover traditional rice varieties at Rajamudi Organics and bring mindful cooking back to your everyday meals.