Product Details

Krishna Kamod Rice

Gujarat's heritage aromatic grain, celebrated for its unmistakable fragrance.

Krishna Kamod rice is a heritage aromatic rice associated with Gujarat, valued for its distinctive sweet fragrance and soft, tender texture. This traditional Kamod rice variety is appreciated by buyers looking for authentic regional rice with a memorable aroma, pleasant taste and premium appeal.

Its traditional character makes it particularly suitable for festive occasions and home-style dishes where the natural fragrance and softness of the cooked rice are an important part of the experience.

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Grain Medium, plump, pearly

Texture Very soft, tender

Aroma Rich, sweet, heritage

Best For Traditional Gujarati dishes

At Our Mill

How we mill and quality-check every lot

Step 01

Heritage lot screening

Selections are made with attention to aroma character and grain appearance.

Step 02

Balanced milling

Processing is kept controlled so the grain remains tender after cooking.

Step 03

Sortex and finishing

Uniformity and pack brightness are improved through careful grading.

Step 04

Premium packing

Packaging is handled for both presentation and freshness.

Nutrition and health profile

Krishna Kamod provides a standard polished-rice energy profile, while its distinctive value lies in its aroma, tenderness and traditional culinary character.

The key krishna kamod rice benefits are its naturally aromatic character, soft cooked texture and versatility across traditional meals and festive preparations. It is a practical choice for consumers who value flavour, aroma and regional rice varieties. Nutritional values can vary according to crop season, processing and product type.

Technical sheet

Product specifications

Variety Krishna Kamod heritage rice

Origin India

Grain Length Medium, plump, pearly

Type Sorted and quality-checked

Ageing Naturally aged for better cooking

Moisture Below 13%

Broken Content As per premium grade

Packing 10 / 30 / 50 kg bags

Shelf Life 12 months in a cool, dry place

Per 100 g uncooked

Nutrition information

Energy 349 kcal

Protein 6.9 g

Carbohydrate 77 g

Total Fat 0.7 g

Dietary Fibre 0.6 - 1.2 g

Gluten Naturally gluten free

Indicative values per 100 g of uncooked product. Actual figures vary with crop season, growing region and product type.

Kitchen guide

How to cook perfect Krishna Kamod Rice

Wash gently.

Soak for 15-20 minutes.

Cook with measured water to preserve tenderness without mushiness.

Rest briefly and serve warm for best aroma.

Chef's tip: Serve hot and covered to retain aroma at the table.

Serving ideas

Dishes Kali Kamod Rice Is Perfect For

Gujarati festive meals Light aromatic rice plates Temple offerings Soft home-style meals

Supply options

Packing & bulk availability

10 kg Family pack

30 kg Trade bag

50 kg Bulk bag

A strong option for buyers who want heritage storytelling and fragrance-led product positioning.

Good to know

Krishna Kamod Rice - FAQs

Why is Krishna Kamod rice known as the "Basmati of Gujarat"?

Krishna Kamod is called the "Basmati of Gujarat" due to its rich natural aroma, delicate sweetness, and heritage status in Gujarati cuisine. Unlike long-grain Basmati, it is a short-to-medium grain that cooks tender and buttery, making it the traditional choice for festive meals and Dudhpak.

How is Krishna Kamod rice different from Basmati rice?

Basmati is a long, slender grain that elongates and cooks dry and separate, ideal for biryani. Krishna Kamod is a short-to-medium grain that cooks soft, moist, and tender with a sweeter aroma, making it best for khichdi, dal-rice, and puddings.

What is the correct water-to-rice ratio for cooking Krishna Kamod rice?

For open-pot cooking, use a 1:2.5 rice-to-water ratio with 15–20 minutes of pre-soaking. For pressure cooking, use a 1:2 ratio and cook for 1 to 2 whistles on medium flame to prevent the tender grains from becoming mushy.

Is Krishna Kamod rice the same as Kali Mooch rice?

No, they are completely different cultivars. Krishna Kamod is native to Gujarat and known for its sweet aroma and soft texture. Kali Mooch is native to Central India. While both have dark husks, their grain size, starch profiles, and regional flavors differ.

Which dishes are best made with Krishna Kamod rice?

Krishna Kamod is best for traditional Gujarati Kadhi-Khichdi, festive Dudhpak, creamy Kheer, and daily dal-chawal. Its natural sweetness and tender, starch-rich texture allow it to absorb rich flavors better than dry, separate long grains.

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