Names: Pearl Jade Rice
About: When you open a bag of bamboo rice, you’re just 20 minutes away from adding intrigue and allure to your plate. The first thing you’ll notice is the pale green color that becomes even more vibrant when cooked. And just moments later, you’ll notice a bright, almost leafy aroma that comes from bamboo extract. Chlorophyll in the bamboo is what gives the rice it’s eye-catching color and superfood effects.
Country of Origin: Yunnan province of China
Replaces: Japanese sushi rice
Uses: sushi • Asian-style risotto • dessert pudding • pilaf • summer salads & soups
Cooking: Add 1.5 cups water, 1 cup rice, and a pinch of salt to a pot. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes. Remove from heat. Let stand covered for 3-5 minutes. Fluff with a fork and serve.
Benefits: improves liver detoxification • speeds up wound healing • improves digestion • weight control • skin health • strong antioxidants
Nutrients: chlorophyll • Vitamin B • fiber • protein • carbohydrates
Calories: 160 per 1 cup
WHERE TO FIND
Store: As an up and coming superfood, your local grocery store may carry it, otherwise check specialty health food or asian markets.
HOW TO STORE
Store uncooked rice in a cool dry place in a sealed airtight container or place original package in a resealable bag. Refrigerator cooked rice in a sealed airtight container for 4 – 6 days.
TASTE & TEXTURE
- moist & sticky
- similar to sushi rice
- Bamboo Rice was originally made by stuffing bamboo tubes with short-grain rice, then sealing and burying them in fire pits. The tubes are removed when they start to steam and set aside for the rice to finish cooking.
- You can try mixing some Japanese green tea powder with water and cook it with any short-grain rice. The flavor and color will be somewhat similar.