Deux Amis Organic Rice (GN) — Organic White and Red Rice Blend

Deux Amis Organic Rice (GN) — Organic White and Red Rice Blend

Product Name: Рис смесь белого и красного органическая, Oryza sativa L., Deux Amis Organic Rice, Organischer Reis Zwei Freunde, Riz bio Deux Amis, Arroz orgánico Dos Amigos, ข้าวสองสี ออร์แกนิค

Synonyms: organic two-color rice, white and red jasmine rice, two friends rice.

Parts used: rice grain, bran.

Product nutritional value: carbohydrates, dietary fiber, proteins, fats, B vitamins (B1, B3, B6, folic acid), vitamin E, magnesium, potassium, phosphorus, iron, zinc, manganese, antioxidants (anthocyanins in red rice).

Main beneficial properties of the product: antioxidant action, support of the cardiovascular system, normalization of blood glucose levels, improvement of digestion, strengthening immunity, support of skin and vascular health, prevention of metabolic syndrome.

Beneficial for the following conditions: type 2 diabetes, hyperlipidemia, obesity, arterial hypertension, ischemic heart disease, metabolic syndrome, iron deficiency anemia, chronic constipation.

Contraindicated for the following conditions: celiac disease, allergy to cereals, gout, chronic renal failure in the decompensated stage.

Culinary use: boiling as a side dish, preparation of porridges, pilaf, soups, salads, Asian desserts, use in fermented products.

Forms and processed products: whole grain, flour, rice flour noodles, fermented beverages, bran.

Geography of Use and Food Traditions

The blend of white and red jasmine rice is known as a traditional product of Southeast Asia, especially Thailand and Laos. White jasmine rice (Khao Hom Mali) is considered a symbol of Thai cuisine and is exported worldwide as one of the most aromatic varieties. Red jasmine rice (Khao Mali Daeng) is used in village culinary tradition, has a higher content of dietary fiber and anthocyanins, which give it its characteristic color and antioxidant properties. The combination of these two varieties reflects the local practice of mixing rice to improve taste, texture, and health benefits. In Thai families, the blend is often prepared for daily meals, served as a standalone dish or in combination with vegetables, fish, and meat. In Western countries, the product is perceived as an ethnic and healthy alternative to regular white rice. In traditional Southeast Asian medicine, red rice is used as a tonic, while white jasmine rice is considered an easily digestible food for restoring strength. The combination of these varieties has become a symbol of harmony between taste and health, which is confirmed by modern research on the synergy of antioxidants and nutrients.

Toxicity and Food Safety

Rice is a safe product, gluten-free, and suitable for most people. Individual allergy to cereals is possible. Red rice contains antinutrients (phytic acid) that reduce mineral absorption, but their amount is not dangerous with a balanced diet. It is recommended to thoroughly wash the grains before cooking to remove dust and possible husk residues.

Product composition: white jasmine rice, red jasmine 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 follows international organic farming standards, involving the preservation of biodiversity, soil fertility, and minimization of environmental impact.

Conventional rice, which makes up the majority of world production, is typically grown using mineral fertilizers, insecticides, and herbicides. These methods allow for higher yields and reduced production costs, but 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:

• Cultivation 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, has a natural aroma and soft texture. Conventional rice may lose some nutrients due to chemical processing.
• Health impact. Organic rice contains no residual traces of pesticides and is preferable for people with sensitive digestion, children, and those who follow 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 helps reduce 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), confirming 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 an element of healthy eating and a conscious lifestyle.

Deux Amis Organic Rice: Benefits for Healthy Nutrition

The blend of white and red jasmine rice, known as Deux Amis Organic Rice, is a unique combination of the delicate aroma and light texture of white jasmine rice with the rich nutrient composition of red rice. This union of two varieties creates a product that perfectly suits the concept of healthy eating based on a balance of taste and benefit.

The main value of red rice lies in its high content of anthocyanins — natural antioxidants that give the grains their characteristic burgundy hue. These compounds actively bind free radicals, slowing down aging processes, supporting vascular health, and reducing the risk of chronic inflammatory diseases. Furthermore, red rice contains more fiber, magnesium, and iron than traditional white rice, making it beneficial for heart function, the hematopoietic system, and digestion.

White jasmine rice, in turn, is known for its mild taste, easy digestibility, and low fat content. It provides the body with energy through complex carbohydrates and is suitable even for people with sensitive stomachs. In Asian countries, it is often recommended in recovery diets after illness.

The combined consumption of white and red rice allows for combining the advantages of both varieties: white rice provides lightness and versatility in preparation, while red rice provides nutritional richness and antioxidant potential. This combination helps stabilize blood sugar levels, reduce "bad" cholesterol, improve metabolism, and support a healthy weight.

For people striving for proper nutrition, this blend is a valuable source of plant-based proteins, B vitamins, phosphorus, potassium, and zinc. It promotes the normal functioning of the nervous system, supports skin and hair health, and prevents the development of iron deficiency anemia.

In cooking, the blend of white and red rice is versatile: it is suitable for both simple side dishes and exquisite dishes. It can be used in soups, salads, pilaf, and traditional Asian sweets. The organic origin and certification according to Organic & Fair Trade standards guarantee the safety and environmental purity of the product.

Thus, Deux Amis Organic Rice is not just an alternative to familiar rice, but a full-fledged functional food product that perfectly fits into the modern concept of a healthy lifestyle, helping to combine gastronomic pleasure with health care.

Recipes with “Deux Amis Organic Rice”

Recipe 1. Thai Rice Soup "Khao Tom"

• Ingredients: white and red rice blend — 100 g, chicken broth — 600 ml, chicken breast — 150 g, garlic — 10 g, fresh ginger — 10 g, soy sauce — 20 ml, salt — 2 g, ground white pepper — 1 g, fresh cilantro — 5 g.
• Preparation method: Rinse the rice and boil until half-cooked (15 minutes). Add the meat to the boiling broth, cook for 10 minutes. Add the rice, garlic, ginger, soy sauce, and spices. Simmer for another 5 minutes. Serve with cilantro.
• Nutritional value per serving (300 g): 240 kcal, protein — 16 g, fat — 6 g, carbohydrates — 34 g.
• Culinary features: A popular breakfast dish in Thailand, often prepared as a light dietary meal.

Recipe 2. Thai Fried Rice "Khao Pad" with Pineapple

• Ingredients: cooked white and red rice blend — 250 g, fresh pineapple — 100 g, shrimp — 150 g, egg — 1 pc., garlic — 5 g, soy sauce — 20 ml, vegetable oil — 20 ml, roasted cashews — 30 g.
• Preparation method: Fry garlic and egg, add shrimp, chopped pineapple, then rice. Season with soy sauce and finally stir in cashews. Fry for just 3–4 minutes over high heat.
• Nutritional value per serving (300 g): 330 kcal, protein — 20 g, fat — 10 g, carbohydrates — 44 g.
• Culinary features: A festive dish of Thai cuisine, often served in a pineapple half.

Recipe 3. Nigerian "Jollof Rice"

• Ingredients: white and red rice blend — 300 g, tomatoes — 400 g, onion — 150 g, garlic — 10 g, bell pepper — 150 g, chili pepper — 10 g, vegetable oil — 40 ml, turmeric — 2 g, ground ginger — 2 g, salt — 5 g.
• Preparation method: Prepare a sauce from sautéed onion, peppers, and tomatoes, add spices. Add the rice, pour in water (1:2 ratio), and simmer covered for 25–30 minutes.
• Nutritional value per serving (350 g): 360 kcal, protein — 8 g, fat — 12 g, carbohydrates — 55 g.
• Culinary features: A national dish of West Africa, a symbol of holidays and weddings.

Recipe 4. Peruvian "Arroz con Mariscos" (Rice with Seafood)

• Ingredients: white and red rice blend — 250 g, mussels — 200 g, squid — 150 g, shrimp — 150 g, onion — 100 g, garlic — 10 g, tomatoes — 200 g, white wine — 100 ml, vegetable oil — 30 ml, paprika — 5 g, parsley — 10 g.
• Preparation method: Fry the seafood and set aside. In a saucepan, sauté onion, garlic, and tomatoes, add wine and spices. Add the rice, pour in water (1:2 ratio), and cook until done (20–25 minutes). At the end, stir in the seafood and herbs.
• Nutritional value per serving (350 g): 420 kcal, protein — 28 g, fat — 10 g, carbohydrates — 55 g.
• Culinary features: A traditional dish of coastal Peru, an analogue of Spanish paella but with Latin American spices.

Recipe 5. Ethiopian Dish "Tigabo with Rice"

• Ingredients: white and red rice blend — 200 g, lentils — 150 g, onion — 100 g, garlic — 10 g, tomatoes — 200 g, ghee — 30 g, berbere spice paste — 15 g, salt — 5 g.
• Preparation method: Boil lentils and rice separately. Sauté onion, garlic, and berbere in ghee, add tomatoes. Combine everything together, heat covered for 5 minutes.
• Nutritional value per serving (300 g): 350 kcal, protein — 14 g, fat — 8 g, carbohydrates — 55 g.
• Culinary features: An Ethiopian dish, traditionally served with injera (sourdough flatbread), a symbol of vegetarian Lenten cuisine.

Recipe 6. Indonesian Dessert "Bubur Cha Cha" (Sweet Porridge)

• Ingredients: white and red rice blend — 150 g, sweet potato — 200 g, taro — 150 g, coconut milk — 400 ml, palm sugar — 50 g, pandan leaves — 2 pcs.
• Preparation method: Cut sweet potato and taro into cubes and cook until soft. In a separate pot, cook the rice into a soft porridge (25 minutes), add coconut milk, sugar, and pandan leaves. Mix with sweet potato and taro. Serve warm.
• Nutritional value per serving (250 g): 300 kcal, protein — 5 g, fat — 10 g, carbohydrates — 50 g.
• Culinary features: A dessert of Southeast Asia, especially popular in Malaysia and Singapore, combining the sweetness of coconut and the aroma of pandan.