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Bamboo Rice

Imported from China, Bamboo Rice is a high quality short grain white rice infused with the chlorophyll extracted from green bamboo. Aromatic with a stunning appearance, there's nothing like it

*Special Tip - Using Bamboo Rice For Sushi:

Bamboo Rice is a short grain white rice that has been infused with the chlorophyll from baby bamboo. It is not considered sushi rice. That being said, it adds beautiful color and flavor to sushi and will make your Ahi roll an instant bestseller!

Because it is not traditional sushi rice, it does behave a bit differently when cooked. Though not a traditional method of cooking sushi rice, we have found that using the cooking directions on the package (1 ½ quarts water per 2 lbs of Bamboo Rice) actually works very well with one additional step: Leave the rice covered for an additional 20 minutes when finished cooking. At that time you can cut in the rice vinegar (if desired) while you bring the rice to room temperature to work with. It will have a sticky quality like sushi rice, yet still maintains its texture and mild green tea flavor.

Ginger Scented Bamboo Risotto Cakes with Chili Lime Sauce

Makes about 16 risotto cakes

Ingredients:

8 ounces bamboo rice, uncooked
2 tablespoons toasted sesame oil
1/4 cup shallots, fine dice
1 teaspoon lemon grass, fine dice
1 teaspoon garlic, minced
4 teaspoons ginger, minced
1/4 cup red bell pepper, fine dice
1 cup shitake mushrooms, fine dice
4 cups chicken stock
1/4 cup coconut milk
1/4 cup scallions, fine dice
1/4 cup cilantro, minced
peanut oil for sautéing

Preparation:

Heat sesame oil in large pot. Add shallots and sauté for 1 minute. Add lemon grass, garlic, ginger and red bell peppers. Sauté for an additional 1 to 2 minutes. Add mushrooms and sauté until tender.

Stir in bamboo rice until mixed well. While stirring, start adding 1 cup of chicken stock at a time until stock is gone and rice is al dente. Stir in coconut milk and cook for an additional 1 to 2 minutes until thickened. Finish by stirring in scallions and cilantro.

Transfer risotto to a rectangular pan where you can spread risotto out to cool at about 1 inch thick. Once cool, cut into squares and sauté in peanut oil until both sides are browned slightly. Cut squares diagonally to serve if desired.

Serve with Chili Lime Sauce (recipe follows) and garnish with fresh cilantro sprig.

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Chili Lime Sauce

Ingredients:

3/8 cup lime juice, fresh squeezed preferred
1 cup water
1/4 cup fish sauce
1/4 cup brown sugar
2 tablespoons chili-garlic sauce or to taste
cornstarch to thicken

Preparation:

Combine first 5 ingredients and bring to a simmer. Continue to simmer until reduced by a third. Thicken with cornstarch and cool.

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Coconut Pistachio Bamboo with Cherry Rum Compote

Ingredients:

8 ounces bamboo rice
1 1/2 cups water
1 cup coconut milk
1/4 cup sugar, or to taste
3/4 cup dried shredded coconut, unsweetened
1/2 cup pistachios

Preparation:

Bring water to a boil and add bamboo rice. Bring back to boil and reduce to a simmer. Cover and cook for 12 minutes. Add coconut milk and sugar, cook for an additional 2 minutes. Stir in 1/2 cup shredded coconut and cool immediately.

Make a timbale out of the cooled rice and garnish with remaining shredded coconut. Serve with warm cherry rum compote (see recipe below).

Cherry Rum Compote:

Ingredients:

6 ounces dried cherries
1/8 cup rum or to taste
1 1/2 cup water or as needed
1/4 cup sugar or to taste

Preparation:

Add dried cherries and all other ingredients to large saucepan and bring to a boil. Reduce to a simmer, cook until liquid reduces and thickens (about an hour). You may also use thickener such as cornstarch, if necessary.