Education is not only about gaining knowledge and skills but also discovering a lifelong learning process for the betterment of global society. Knowing the importance of education in today\'s modern world, a group of young professionals established \"Kantipur International College\" in 2000 AD. KIC is an affiliated college of Purbanchal University which caters various education programmes such as Science & Technology, Management and Liberal Arts. KIC has a team of highly educated and dedicated young professional who have been successfully delivering quality education to its students in order to resource the job market with skilled, efficient, dedicated & qualified professionals in diverse fields such as hospitality industries, banking sectors, corporate houses, consultancies and engineering fields. After successfully delivering university level education over the last 15 years, we have now established “Genius World School” to cater quality education right from preschool and above. We believe in new generation education which determines progressive learning approach to provide opportunities to our children to excel not only academically but also socially, emotionally and physically.
1. Partial steamed and non steamed medium variety rice.
2. Maximum elongation and expansion ratio upon cooking.
3. Dry, firm and separated non stick rice
Medium Rice, Almost twice of its kernals, palatable & soft variety
Classic slender rice, translucent, soft & tasty, non sticky
Superior quality, extra long grain, aeromatic & more nutritious
1. Medium, variety with uniform shape and size.
2. Elongates to almost twice of its uncooked size
3. Water absorption and volume expansion in quite remarkable during cooking.
1. Partial steamed
2. Silky and colored sorted smooth bold variety
1. Partial steamed and non steamed and non steamed bold variety of rice
2. Silky and colored sorted smooth bold variety
1. More nutritious, low in solid loss and parboiled rice
2. Easily digestible and medium flavoured rice.
3. Having good cooking quality and soft texture.
4. Dry, firm and separate grain.
1. More nutritious, low loss of solid in gruel
2. Rice in non-sticky and non-glutinous
3. Rice in vitamin B, light diet and more digestible parpoiled rice.
1. Silky and smooth raw medium rice.
2. Soft texture, tender and more palatable attractive rice
3. Elongates twice of its length during cooking and include non - sticky variety.
1. Natural Aromatic
2. High Elongation and Expansion property
3. Soft, Attractive creamy white and tasty
4. Upon cooking, the texture is firm and tender without splitting and non-sticky.
5. Silky and colored sorted.
RICE (12)
FLOUR (4)
CHIURA (2)
PAPAD (4)
PULSES (3)
