Trois Amis Organic Wholegrain Rice (GN) — Organic Brown, Red and Black Rice Blend

Trois Amis Organic Wholegrain Rice (GN) — Organic Brown, Red and Black Rice Blend

Product Name: Рис смесь бурого, красного и черного органическая, Oryza sativa L., Trois Amis Organic Wholegrain Rice, Organischer Vollkornreis Drei Freunde, Riz complet biologique Trois Amis, Arroz integral orgánico Tres Amigos, ข้าวสามกล้องออร์แกนิค

Synonyms: wholegrain rice, three-color rice, brown-red-black rice blend.

Parts Used: whole grain, bran, germ, endosperm.

Product Nutritional Value: carbohydrates, proteins, dietary fiber, unsaturated fatty acids, B vitamins, vitamin E, iron, magnesium, phosphorus, potassium, zinc, manganese, selenium, antioxidants (anthocyanins).

Main Beneficial Properties of the Product: antioxidant action, anti-inflammatory action, regulation of blood glucose levels, support of the cardiovascular system, strengthening of bone tissue, support of immunity, prevention of metabolic syndrome, improvement of digestion.

Beneficial for the Following Conditions: type 2 diabetes, arterial hypertension, atherosclerosis, obesity, metabolic syndrome, iron deficiency anemia, osteoporosis, chronic constipation.

Contraindicated for the Following Conditions: rice allergy, celiac disease, chronic renal failure, gout.

Culinary Use: side dishes, soups, pilafs, risotto, salads, desserts, baked goods from rice flour, traditional porridges and puddings.

Forms and Processed Products: whole grain, flour, flakes, rice milk, fermented beverages, bran.

Geography of Use and Food Traditions

Blends of wholegrain rice from brown, red, and black varieties are traditionally used in Southeast Asian countries, primarily Thailand and Laos, where they are considered a product of high nutritional value and a symbol of prosperity. Red and black rice are mentioned in ancient Chinese sources as food for the nobility and a medicinal product. In Thai and Lao cuisine, such blends are used to prepare everyday dishes, as well as in ritual cuisine — for offerings to spirits and in festive ceremonies. In India and Nepal, red rice is traditionally part of festive dishes and wedding rituals. In Europe and America, multi-colored rice blends became popular in the late 20th century as an element of healthy eating and ethnic cuisine, valued not only for their nutritional value but also for their decorative appeal when served. Today, organic wholegrain brown-red-black rice is used as a symbol of eco-friendliness and conscious eating, supporting the traditions of fair trade and sustainable agriculture.

Toxicity and Food Safety

The product is generally safe, gluten-free, but may cause allergic reactions in sensitive individuals; like other wholegrains, it contains phytic acid, which reduces the absorption of some minerals, but this effect is reduced with proper heat treatment and soaking.

Product composition: brown jasmine rice, red rice, black rice (Hom Nin).

Recipes with the “Trois Amis Organic Wholegrain Rice”

Recipe 1. Nigerian Jollof Rice

• Ingredients: Trois Amis rice blend 250 g, tomatoes 400 g, bell peppers 2 pcs., hot chili pepper 1 pc., onions 2 pcs., garlic 2 cloves, vegetable oil 3 tbsp., tomato paste 2 tbsp., bay leaf 2 pcs., thyme 0.5 tsp., chicken broth 500 ml, salt to taste.
• Preparation method: Rinse the rice and boil until half-cooked. Puree the tomatoes, peppers, onions, and garlic. Heat oil in a deep skillet, fry the puree for 10 minutes, add tomato paste, spices, and broth. Add the rice and simmer covered over low heat until cooked.
• Nutritional value per serving (100 g): ≈150 kcal, total yield 1 kg.
• Culinary features: Jollof is a cult dish of West Africa, especially Nigeria and Ghana. It is prepared for holidays, weddings, and festivals. It is distinguished by its bright red color and rich taste, symbolizing hospitality and family unity.

Recipe 2. Papua New Guinea — Mumu with Rice

• Ingredients: Trois Amis rice blend 200 g, chicken meat 300 g, sweet potato 200 g, yam 200 g, plantains 2 pcs., coconut milk 200 ml, banana leaves for baking, salt to taste.
• Preparation method: Boil the rice until half-cooked. Cut the meat into pieces, peel and chop the sweet potato, yam, and plantains. Layer everything on a banana leaf, add rice and coconut milk, wrap and bake in an oven or furnace for 1 hour.
• Nutritional value per serving (100 g): ≈180 kcal, total yield 1.2 kg.
• Culinary features: Mumu is a traditional Papuan dish prepared in an earth oven using banana leaves. It symbolizes a communal feast where food is shared among all participants. Today it is part of cultural ceremonies and holidays.

Recipe 3. Indonesian Spiced Rice with Peanut Sauce (Nasi Uduk)

• Ingredients: Trois Amis rice blend 200 g, coconut milk 300 ml, bay leaf 2 pcs., lemongrass 1 stalk, cloves 2 pcs., turmeric 0.25 tsp., pinch of salt, peanut sauce 100 ml, fried onions for garnish.
• Preparation method: Rinse the rice and boil in a mixture of water and coconut milk with added spices and salt until cooked. Serve with peanut sauce and fried onions.
• Nutritional value per serving (100 g): ≈160 kcal, total yield 700 g.
• Culinary features: Nasi Uduk is a traditional Javanese dish, often served in the morning for breakfast. The rice is cooked in coconut milk with spices, and serving is accompanied by nut sauces and additional snacks. The dish symbolizes the simplicity and aroma of home cooking.

Recipe 4. Moroccan Tajine with Rice, Chickpeas and Dried Fruits

• Ingredients: Trois Amis rice blend 200 g, boiled chickpeas 150 g, dried apricots 50 g, raisins 30 g, almonds 30 g, carrot 100 g, onion 1 pc., olive oil 2 tbsp., cinnamon 0.5 tsp., turmeric 0.5 tsp., cumin 0.5 tsp., salt to taste.
• Preparation method: Boil the rice separately. In a deep skillet or tajine, sauté onion and carrot, add spices, dried apricots and raisins, pour in 200 ml of water and simmer for 10 minutes. Then add chickpeas and rice, mix and heat. Before serving, sprinkle with roasted almonds.
• Nutritional value per serving (100 g): ≈160 kcal, total yield 900 g.
• Culinary features: Tajine is a traditional North African dish cooked in conical clay pots. The combination of legumes, spices and dried fruits shows a mixture of Arab and Berber traditions, and the sweetness of the dish symbolizes joy and well-being.

Recipe 5. French Rice Pudding with Vanilla and Cinnamon (Riz au lait épicé)

• Ingredients: Trois Amis rice blend 150 g, milk 600 ml, cream 100 ml, cane sugar 70 g, vanilla bean 1 pc., ground cinnamon 0.5 tsp., pinch of salt.
• Preparation method: Rinse the rice and simmer for 5 minutes in water, drain. In a saucepan, bring milk with cream and vanilla to a boil, add rice and cook over low heat until the grains are soft (35–40 minutes). Add sugar, cinnamon and salt, cook for another 5 minutes. Pour into bowls and cool.
• Nutritional value per serving (100 g): ≈145 kcal, total yield 700 g.
• Culinary features: Rice pudding in France is considered a symbol of family comfort. It has been prepared since the 19th century using accessible products — milk, rice and sugar. Today this dish is popular in both home and restaurant cuisine.

Recipe 6. Three-Color Rice Dessert with Coconut Milk and Tropical Fruits

• Ingredients: Trois Amis rice blend 200 g, coconut milk 400 ml, palm sugar 50 g, mango 1 pc., pineapple 150 g, passion fruit 1 pc., coconut flakes for garnish.
• Preparation method: Soak the rice for 2 hours and boil in water until half-cooked. Add coconut milk and sugar, reduce to a thick consistency. Place in bowls, top with sliced fruits and sprinkle with coconut flakes. Serve warm or chilled.
• Nutritional value per serving (100 g): ≈155 kcal, total yield 850 g.
• Culinary features: Sweet rice with coconut and fruits is common in Southeast Asia and the Pacific Islands. This combination symbolizes fertility and hospitality, often used at festive feasts and harvest festivals.