Bamboo Rice
by Foldlady
~The Market, Anacortes
Bamboo rice is short-grain rice infused and dyed with green bamboo leaves.
Bamboo rice originates in the Yunnan province of China. People from the province used to stuff the bamboo tube with short-grain rice, the tube is then sealed with some type of leaf and buried under hot fire. When the tube starts to steam it is then taken out and set aside for 10 min. to let the rice cook fully.
Since it is impractical to cook rice this way in this modern day, but people still crave the bamboo infused rice flavor thus someone came up with the idea of infusing the rice with bamboo leaves to give it that bamboo flavor taste.
When cooked, this beautiful, jade-colored rice produces the aroma of a bamboo forest, a light vanilla taste, and an explosion of health-giving nutrients.
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INGREDIENTS
INSTRUCTIONS
To cook bamboo rice, use one cup of rice for every 1.5 cups of water. The rice should not be rinsed prior to cooking.
Bring water to a boil.
Add rice and salt. Cook until it reaches a boil again. Stir, cover, and reduce the heat to low.
Simmer for 12-15 minutes.
Remove from heat and let stand with the lid on for 5-10 minutes. Fluff with a fork and serve.
NOTES
Foldlady
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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