Meet Bamboo Rice- the Heathy, Tasty Rice Varietal You Need in your Pantry!
No, it's not bamboo shoots cut into rice-sized grains... bamboo rice is a unique, ultra-nutritious grain, bewitching with its celadon green color and subtle herbal green tea flavor. It's made by infusing short grain white rice with fresh bamboo juice from flowering bamboo plants. High in protein, fiber, and vitamins (B, B6), and naturally gluten free, it's a nutrient-rich choice for risotto, sushi, or porridge, among other uses.
In our effort to bring our customers better options for eating at home, Pinwheel carries bamboo rice as a bulk-goods product, and it never ceases to delight the customers that try it. We urge you to add this multi-benefit rice variant to your dinner repertoire!
Key Facts and Details:
Flavor & Texture: a delicate, herbaceous aroma, reminiscent of green tea, and a mild, slightly sweet taste and moist texture
Nutritional Benefits: a nutrient-rich alternative to regular white rice, packed with protein, fiber, phosphorus, and Vitamin B6. It is often considered a better option than white rice for managing diabetes due to its lower glycemic index.
Culinary Uses: Ideal for dishes requiring a glutinous rice like risotto, sushi, puddings, or beautiful served alongside chicken, fish, or shellfish. It is also used in traditional South Indian recipes like payasam, uppma, and puttu.
How to Use It:
Try either (or both) of the easy recipe below, and we predict you'll be a bamboo rice convert. As we sell it by weight, you can get just the quantity that meets your needs!
Poached Salmon & Bamboo Rice Salad
Salad may not be your first thought for a meal during the depths of winter, but this dish is satisfying, energizing and nutritious without producing the "weighed down" effect of many traditional winter dishes.
Ingredients
2 6-8 oz. Salmon Fillets, skin removed
2 tbsp Soy Sauce
1 tbsp Mirin, Sake or Cooking Sherry
1 tbsp Rice Vinegar
1 tsp sugar
1 small piece fresh ginger, sliced
2 green onions, halved
150g Bamboo Rice
1/2 avocado, sliced
1/4 cucumber, thinly sliced
1 small carrot, julienned
1 tsp sesame seeds
Method
1. Soak the bamboo rice for at least 30 minutes. This will help to soften the rice and ensure that it cooks evenly. Soaking the rice will also help to remove any excess starch, which can cause the rice to become sticky.
2. Bring a pot of water to a boil, then add the soaked rice. Reduce the heat to low and cover the pot. Let the rice cook for about 20-25 minutes, or until it is tender and fluffy. Drain any excess water and serve. Alternatively, steam or cook in a rice cooker according to the directions for short grain rice.
3. In a small pan, combine soy sauce, mirin, rice vinegar, sugar, ginger and spring onions. Add enough water to cover the salmon. Bring to a simmer.
Gently lover the salmon fillets into the liquid. Cover and poach over low heat for 7-8 minutes until just cooked through.
4.Carefully remove the salmon and flake into large pieces. Discard the poaching liquid or reduce slightly to drizzle, if desired.
5. Divide the bamboo rice between two bowls. Top with flaked salmon, avocado, cucumber and carrot. Sprinkle with sesame seeds and serve with sushi ginger and wasabi on the side.
Asian-Inspired Green Risotto
A lighter risotto-style dish with an Asian flavor profile. Add tofu chicken or fish to serve as a main course, or serve as is as a side dish.
Ingredients
2 1/2- 3 cups of chicken (or vegetable) stock
1 cup bamboo rice
1 tbsp butter
2 tbsp olive oil
2-3 shallots, minced
2 cloves garlic, minced
1/4 cup mirin or sweet white wine
1 cup cooked asparagus spears, chopped (frozen is fine), or peas
3 Tbsp soy sauce
handful of fresh pea tendrils or 2 tbsp roughly chopped scallions, cilantro leaves or parsley
sesame oil (optional)
Method
1. Heat stock in a small pot. Reduce to simmer and keep ready to use.
2. Over medium high heat, heat 1 tbsp butter and 1 tbsp oil in a deep sauté pan. Add shallots and stir for 3 minutes till just softened. Add the garlic and sauté another 2 minutes. Add the rice and stir to coat well . Add more oil if needed. Stir for 1 minute. Add the white wine and cook down till almost evaporated. Reduce heat to medium low.
3. Add 1/4 cup of the simmering stock to the rice. Stir regularly until the liquid is almost evaporated. Add another 1/4 cupful of stock and repeat. Keep doing this with the simmering stock until the rice is tender, with the consistency of a thick porridge. You may need to supplement with a little hot water.
4. When the rice is tender and there is still just enough stock in to keep it from being dry, add the asparagus or peas and stir to warm through.
If needed, add some stock so that it stays just loose enough to not be stiff. Serve garnished with pea tendrils or herbs and and a drizzle of sesame oil on top.