Description
DUKAN KONJAC RICE
Why do I call this konjac rice “second generation”?
Firstly, because it’s made from Indonesian konjac, a variety that differs from Chinese konjac in that it doesn’t have the natural iodine odour, an odour that intensifies during the 45-day journey from China in its water-packed trays.
Secondly, Indonesian konjac is wild, hand-harvested in the forest.
Once harvested, it is ground into flour, then shaped into rice grains with a little tapioca to give it the appearance and consistency of traditional rice, avoiding the rubbery texture of first-generation konjac rice.
After shaping, it is dried — that’s how we receive it in France.
This wild, artisanal Indonesian rice is processed locally, and we share worldwide exclusivity with Japan.
Upon arrival in France, it is sent to a semi-artisanal company in Carpentras, where it is rehydrated and slow-cooked for two hours to release the tapioca that gave it its texture.
Once cooked, smooth and white, it is packed and ready to eat.
There’s no need to cook it again — just 1 minute in the microwave is enough.
Each portion is generous and can be shared depending on appetite.
Presented in a doypack, it’s the perfect side dish for a salmon steak, chicken thigh, or homemade tomato sauce.
Because it still contains a touch of tapioca after cooking, it is best enjoyed on Protein + Vegetable days (PV).
From this cooked rice, we created two ready-to-eat dishes:
🍄 Mushroom Risotto and 🌾 Saffron Paella, both lightly seasoned and ready in minutes.
These products are a real asset in the fight against excess weight.
They pursue the same goal: bringing balance and simplicity in an age of abundance, while keeping a festive and comforting spirit.
Dr. Pierre Dukan
NEW FLAVOUR!
For all food lovers who care about their diet, Dukan has created a healthy alternative to traditional Italian risotto!
A delicious mix of smooth konjac pearls, Paris mushrooms, authentic Italian Grana Padano Parmesan, and sautéed onions.
This konjac risotto is vegetarian, Nutri-Score B, 56% lower in calories, low in carbohydrates, and high in fibre.
It’s a new generation of konjac, cooked in France, with no rinsing, no smell, and ready in just 1 minute in the microwave — ideal for a quick, tasty, slimming meal.
✅ NEW FLAVOUR
✅ LOWER IN CALORIES
✅ NO RINSING
✅ NUTRI-SCORE B
✅ EXCELLENT YUKA RATING
✅ NO ODOUR
THE MANY SEDUCTIONS OF KONJAC
At first, there was first-generation konjac — wild, highly effective, but arriving from China in its water-filled pack, translucent white with a natural but sometimes strong odour.
I was the first to introduce konjac into mainstream retail.
But I realised that, in its original form, it would remain the preserve of determined dieters and would never become a staple food like pasta or rice.
I’m convinced that once it does, overweight and obesity will lose their ground.
So, I filed a patent for its unique cooking process, the addition of oat fibre, and the shaping of rice and pasta to improve their texture, colour, and odour.
This transformation took place in France.
Then I passed the torch to French semi-artisanal food manufacturers to incorporate konjac rice and pasta into classic recipes and make them accessible to the general public.
That’s my ambition — to put konjac pasta and rice in direct competition with traditional pasta and rice, which were once a blessing in times of famine.
Today, it’s the opposite: abundance harms health, and pasta and rice are among the main culprits.
So, spread the word — try second-generation konjac!
“Glucomannan contributes to the maintenance of normal blood cholesterol levels.
When consumed as part of a low-calorie diet, it contributes to weight loss.”
This effect is obtained through a daily intake of 4g of glucomannan, equivalent to 2 sachets per day, taken three times before meals.
(European Regulation 432/2012)
