Bulk semi-brown Thai rice DDM 01/07/2026 Organic

How is it cooked?

Rinse it, then simmer one part rice in two parts water for twenty to twenty-five minutes. The Thai semi-wholegrain rice from Kazidomi Vrac holds its grains separate that way. It goes with stir-fried vegetables, curries, fish and the Asian dishes people cook on an ordinary weeknight.

What does semi-wholegrain mean here?

The grain keeps part of its outer layer, unlike white rice that has been polished all the way down. That leaves it brown in colour, slightly firm under the tooth and more cereal-forward in taste. The Kazidomi Vrac bag holds one thing only: organic brown Thai rice.

Semi-wholegrain Thai rice or the wholegrain Thai rice trio: which do I choose?

The semi-wholegrain from Kazidomi Vrac is a single variety with an even texture, ready in twenty to twenty-five minutes: an everyday side dish. The trio combines three wholegrain rices that take longer to cook and put different colours and different degrees of firmness on the same plate.

Does it need rinsing first?

Yes. Rinsing takes off the surface starch and keeps the grains from turning sticky. Kazidomi Vrac notes it in the cooking instructions. Unlike a full wholegrain rice, this one needs no soaking beforehand: twenty to twenty-five minutes in simmering water is enough to soften it through.

How should the bag be kept?

Somewhere dry, cool and out of the light, with the bag closed again after each use, as Kazidomi Vrac indicates. The 500 g format lets you match what you buy to what you actually eat, so a semi-wholegrain rice does not sit forgotten at the back of a cupboard.