Learn how to cook perfect green Bamboo Rice also known as Jade rice every time. Use it in bowls, vegan sushi or as a delicious side dish.
We know that the thought of a weekend full of meal prepping can be too much to add to an already jammed pack schedule.
But the idea of a well stock refrigerator that can help you prepare healthy easy lunches and get dinner on the table in under 30 minutes is why we love to share new to us vegetables like acorn squash and grains like fonio and bamboo rice that can help meals come together easily and quickly but give you lots of delicious variety.
What Is Bamboo Rice
Bamboo rice (also known as Jade rice) is a short-grained white rice, infused with bamboo juice to add chlorophyll. It gives the rice its jade color that’s retained when its cooked and delicate herbal taste and aroma.
The bamboo plant is an environmental friendly crop that grows quickly. Bamboo is thought to be the fastest growing plant in the world, with some species growing two inches per hour. It’s in the grass family, and thus related to most of the major staple crops of the world, like corn, wheat, millet and barley. Foods like bamboo shoots and juice are naturally gluten free.
A traditional Vietnamese dish known has Cơm Lam is rice prepared inside bamboo shoots.
The Bamboo plant also produce edible seeds (also sometimes called “bamboo rice”) that can be cooked much like rice. Bamboo seeds are a rarity, because bamboos flower and fruit infrequently.
According to our research this variation of Bamboo rice also known as Jade rice recreates an asian tradition of cooking rice in bamboo.
We try to do our best in researching ingredients/recipes and their origins. However we always welcome learning more; feel free to leave any comments below.
Why Is Bamboo Rice Green?
It gets its green color from chlorophyll. The chlorophyl in the bamboo juice gives the green color.
Taste And Texture
- Taste - It has a bright, herbaceous flavor and aroma and complements a wide variety of flavors.
- Texture - it has a moist and sticky texture that makes it great for risotto, sushi rolls or just as a side.
- The nutrient Chlorophyll is present in green vegetables and other plant-based foods, like algae. Chlorophyll has antioxidant properties.
- It has more protein than white or brown rice
- High in B vitamins & Antioxidants
- Bamboo rice, like other varieties of rice, is high in carbohydrates.
How To Cook Bamboo Rice
1. In saucepan add 2 ½ cups of water or vegetable stock.
2. Add 1 cup of rice (do not rinse rice) and a pinch of salt to a medium pot and stir.
3. Bring to a boil (about ⅚ minutes) and then lower the heat. Give the rice a minute for the boiling liquid to reduce to a simmer before putting the lid on to keep the rice from boiling over.
4. Cover with the lid on and simmer for 20 minutes or until rice is sticky yet fluffy.
5. Turn off the heat, let the rice steamed in the covered pot for at least another 5 minutes or until the rice has absorbed all the liquid.
How To Store And Reheat
Refrigerator: Store leftover rice in airtight container. Will keep for 3 - 4 days in the refrigerator.
Reheat: To warm it up, place it in a microwave-safe bowl and a few tablespoons of water and cover it with a damp paper towel. Microwave in 30-second bursts until warm.
More Grain & Rice Sides To Try At Your Next Dinner
How To Cook Bamboo Rice
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- Medium Pot
- 1 cup Bamboo Rice
- 2 ½ cups Water
- In saucepan add 2 ½ cups of water.2 ½ cups Water
- Add 1 cup of rice (do not rinse rice) and a pinch of salt to a medium pot and stir.1 cup Bamboo Rice, Salt
- Bring to a boil (about ⅚ minutes) and then lower the heat. Give the rice a minute for the boiling liquid to reduce to a simmer before putting the lid on to keep the rice from boiling over.
- Cover with the lid on and simmer on low heat for 20 minutes or until rice is sticky yet fluffy.
- Turn off the heat, let the rice steamed in the covered pot for at least another 5 minutes or until the rice has abso
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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