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KRBL is recognized as the world’s leading basmati rice producer and rice miller. We have integrated advanced technologies and operations in every aspect of our basmati value chain. We export basmati rice to over 80 countries. Starting from the seed development process, contract farming, paddy procurement, and safe storage to processing the rice products for packaging, branding, and marketing, we take care of everything with our integrated process. We prioritize quality with our products so we always practice industrial-grade quality and safety standards. We produce the best quality of the best Basmati Rice, white rice, Sella rice, brown rice, pusa basmati rice, and other varieties. At KRBL, we also value every step of the value chain, whether it be the basmati rice or the by-products of rice.
We have a team of highly experienced professionals team contributing to our business growth by giving their best efforts. Our business is outstanding with more than 130 years of experience due to our leaders and great team members We are looking forward to extending our product lines and reach across the globe by keeping up with the quality.
Average pre cooked length ~ Min 8.4 mm
Average post cooked length ~ Min 22 mm
Less post cooking breakage
Average precooked length ~ Min 8.4 mm
Average post cooked length ~ Min 22 mm
More post cooking breakages
Average precooked length ~ Min 7.4 mm
Average post cooked length ~ Min 14.8 mm
Average precooked length ~ Min 7.7 mm
Average post cooked length ~ Min 16.20 mm
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We practice taking forward the legacy of basmati rice.
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We encourage farmers to adopt modern farming techniques.
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We keep up with product quality to deliver our best to our consumers.
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Being the world’s largest basmati rice exporter we aim to reach every corner of the world.
5
We prefer providing a healthy and motivating environment to foster employee excellence.
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We want to create value for our stakeholders and clients.
7
Our business aims to flourish across the globe with a strong customer base.
1
We practice taking forward the legacy of basmati rice.
2
We encourage farmers to adopt modern farming techniques.
3
We keep up with product quality to deliver our best to our consumers.
4
Being the world’s largest basmati rice exporter we aim to reach every corner of the world.
5
We prefer providing a healthy and motivating environment to foster employee excellence.
6
We want to create value for our stakeholders and clients.
7
Our business aims to flourish across the globe with a strong customer base.
At KRBL, we produce authentic quality basmati rice that is rich in aroma, texture, and taste. Basmati is the most treasured grain of our country and we take the responsibility to maintain its authenticity. We grow it in the Indo-Gangetic Plain beneath the Himalayan sub-ranges where the soil and other environmental factors perfectly suit its cultivation. Our basmati rice varieties have distinct aromas and great nutty taste. Basmati rice gets better with age. So, our rice ageing specialists take care of its ageing process. We age Basmati rice up to one to two years. This enhances its taste and aroma. Overall, we prioritise maintaining authenticity and delivering the best basmati rice products.
Brown Basmati Rice (De- Husked) is paddy rice from which the husk only has been removed and the process of de-husking and handling may result in some loss of bran. The kernels shall be long, slender, light brown in colour having vitreous lustre (glossy in appearance);
Milled Basmati Rice is de-husked rice from which all or part of the bran and germ has been removed by milling and the kernels shall be long, slender, white to creamy white or grayish colour, and translucent;
Parboiled brown (De- Husked) basmati rice (Brown basmati rice of parboiled paddy) may be processed from paddy that has been soaked in water so that the starch is fully gelatinized, followed by a drying process. The kernels shall be long, slender, and brownish in colour;
Milled Parboiled Basmati Rice may be processed from husked rice that has been soaked in water and subjected to heat treatment so that the starch is fully gelatinized, followed by a drying process, and the kernels shall be long, slender, creamy white, yellowish, brownish or grayish in colour and translucent.
