Рис белый жасминовый органический - Organic Thai Hom Mali White Rice (GN)

Organic Thai Hom Mali White Rice (GN)

Product Name: Рис жасминовый органический (Oryza sativa L., Organic Thai Hom Mali Rice, Bio Jasminreis, Riz Jasmin Bio, Arroz jazmín orgánico, ข้าวหอมมะลิออร์แกนิก)

Synonyms: Hom Mali rice, Jasmine rice, Thai fragrant rice, Thai Jasmine Rice

Used Parts: rice grain (polished), bran, germ (partially preserved with minimal processing).

Nutritional Value of the Product: carbohydrates, dietary fiber, proteins, fats, B vitamins (B1, B3, B6), vitamin E, potassium, magnesium, phosphorus, iron, zinc, manganese, selenium.

Main Beneficial Properties of the Product: source of energy, supports normal digestion, antioxidant action, reduces cholesterol levels, supports the cardiovascular system, supports the nervous system, replenishes micronutrient status.

Beneficial for Diseases: type 2 diabetes mellitus, hyperlipidemia, arterial hypertension, atherosclerosis, metabolic syndrome, functional gastrointestinal disorders, anemia, chronic fatigue.

Contraindicated in Diseases: celiac disease, rice allergy, chronic renal failure (with potassium and phosphorus restriction), gout (during exacerbation).

Culinary Use: boiling in water or steaming, preparation of porridges, side dishes, soups, pilaf, sushi, desserts, traditional Thai and Asian dishes.

Forms and Processed Products: whole grain, polished rice, rice flour, rice flakes, rice oil, rice bran.

Geography of Use and Dietary Traditions

Jasmine rice (Hom Mali) is a symbol of Thailand's gastronomic culture and is officially recognized as a national variety. It is grown mainly in the northeast of the country, in areas with rich soil and a monsoon climate, which gives the grains their characteristic aroma. The variety was first developed in the mid-20th century and quickly gained worldwide fame as one of the most aromatic and valuable types of rice. In Thailand, Hom Mali is used in everyday and festive cuisine: served with curries, soups, seafood, and vegetables. In Southeast Asian countries, this variety is associated with prosperity and purity. In Europe and the USA, it is in demand as a premium organic farming product, certified according to organic and fair trade standards. Historically, jasmine rice is consumed mainly in white (polished) form, but in recent decades alternative forms have also appeared — brown and red rice.

Toxicity and Food Safety

Jasmine rice is a hypoallergenic product, does not contain gluten, and can be used in a gluten-free diet. Antinutrients (phytic acid) are present in the bran, but their amount is minimal after polishing.

Ingredients: 100% Organic White Hom Mali Rice

Organic Rice and its Difference from Conventional Rice

Organic rice is a product grown under strict control without the use of synthetic fertilizers, pesticides, herbicides, and chemical growth stimulants. Its production adheres to international organic farming standards, which involve preserving biodiversity, soil fertility, and minimizing environmental impact.

Conventional rice, which constitutes the majority of global production, is typically grown using mineral fertilizers, insecticides, and herbicides. These methods allow for higher yields and reduce production costs; however, in the long term, they can have a negative impact on ecosystems and soils, as well as increase the risks of residual chemical content in the final product.

Key Differences between Organic and Conventional Rice:

• Growing Methods. Organic rice is cultivated without agrochemicals, using green manure, compost, and natural plant protection methods. Conventional rice relies on intensive use of chemical agents.
• Grain Quality. Organic rice retains a richer micronutrient profile, features a natural aroma and soft texture. Conventional rice may lose some nutrients due to chemical treatment.
• Health Impact. Organic rice does not contain residual traces of pesticides and is preferable for people with sensitive digestion, children, and those who adhere to a healthy diet. Conventional rice is not considered dangerous with systematic consumption, but may contain trace amounts of agrochemicals.
• Environmental Aspect. Organic production supports natural ecosystems and biodiversity, and also contributes to reducing the carbon footprint. Conventional intensive rice farming is often associated with soil degradation and high water consumption.
• Certification and Price. Organic rice undergoes international certification (e.g., EU Organic, USDA Organic, Fair Trade), which confirms its origin and quality. Conventional rice does not require such certifications and is available at a lower price.

Conclusion: Organic rice is a choice in favor of environmentally sustainable agriculture, a safe product, and a richer flavor. Although its cost is higher compared to conventional rice, more and more consumers worldwide are choosing the organic option as part of healthy eating and a conscious lifestyle.

Culinary Recipes with Organic Jasmine Rice (Oryza sativa L.)

Recipe 1. Thai Green Curry Rice

• Ingredients: 200 g Jasmine Rice, 300 g chicken breast, 40 g green curry paste, 400 ml coconut milk, 100 g Thai eggplants, 2 kaffir lime leaves, 30 ml fish sauce, 20 g Thai basil.
• Preparation method: Cook rice until done. In a separate pan, fry curry paste, add chicken and vegetables, pour in coconut milk, and simmer for 15 minutes. Season with fish sauce and serve with rice.
• Nutritional value per serving: 480 kcal, protein 25 g, fat 15 g, carbohydrates 60 g (per 300 g serving).
• Culinary features: A traditional dish from central Thailand, combining the spicy taste of curry and the aroma of rice.

Recipe 2. Thai Tom Yum Soup with Rice

• Ingredients: 150 g Jasmine Rice, 200 g peeled shrimp, 30 g lemongrass, 15 g galangal, 2 kaffir lime leaves, 40 g Tom Yum paste, 30 ml lime juice, 20 ml fish sauce, 80 g straw mushrooms.
• Preparation method: Cook rice separately. In a pot, boil water with lemongrass, galangal, and lime leaves. Add Tom Yum paste, shrimp, mushrooms, and cook for 5 minutes. Before serving, add lime juice and serve with rice.
• Nutritional value per serving: 320 kcal, protein 20 g, fat 8 g, carbohydrates 45 g (per 300 g serving).
• Culinary features: A classic Thai dish with a balance of sour, spicy, and salty flavors.

Recipe 3. Indian Vegetable Pulao

• Ingredients: 250 g Jasmine Rice, 100 g carrots, 80 g green peas, 150 g potatoes, 80 g onion, 30 ml ghee, 10 g garam masala spice mix, salt to taste.
• Preparation method: Fry onion and spices in ghee, add chopped vegetables and lightly fry. Add rice, stir, pour water in a 1:2 ratio, and cook until done.
• Nutritional value per serving: 420 kcal, protein 9 g, fat 11 g, carbohydrates 75 g (per 250 g serving).
• Culinary features: An Indian dish combining aromatic spices and the light taste of rice.

Recipe 4. Japanese Onigiri (Rice Balls)

• Ingredients: 200 g Jasmine Rice, 260 ml water, 2 g salt, 2 sheets nori, 50 g canned tuna, 15 ml soy sauce.
• Preparation method: Rinse rice and boil in water until sticky. Mix tuna with soy sauce. Form rice balls, place filling inside, and wrap with a strip of nori.
• Nutritional value per serving: 280 kcal, protein 12 g, fat 4 g, carbohydrates 50 g (per 2 pieces).
• Culinary features: A popular Japanese snack, traditionally used for travel meals and school lunch boxes.

Recipe 5. Thai Dessert Mango with Sticky Rice (Khao Niew Mamuang)

• Ingredients: 150 g Jasmine Rice, 150 ml coconut milk, 40 g sugar, 2 g salt, 200 g ripe mango.
• Preparation method: Soak rice for 30 minutes, cook until soft. Heat coconut milk with sugar and salt, without boiling. Mix with rice and let steep for 15 minutes. Serve with mango slices.
• Nutritional value per serving: 350 kcal, protein 5 g, fat 9 g, carbohydrates 65 g (per 250 g serving).
• Culinary features: One of Thailand's most famous desserts, served during mango season.

Recipe 6. Rice Pudding with Cinnamon and Raisins

• Ingredients: 120 g Jasmine Rice, 500 ml milk, 50 g sugar, 10 g vanilla sugar, 3 g ground cinnamon, 40 g raisins.
• Preparation method: Cook rice in milk over low heat until it becomes a thick porridge, add sugar, vanilla, and raisins, cook for another 5 minutes. Sprinkle with cinnamon before serving.
• Nutritional value per serving: 310 kcal, protein 8 g, fat 6 g, carbohydrates 58 g (per 200 g serving).
• Culinary features: A European dessert popular in Spanish, Portuguese, and German cuisines.