Bamboo Rice Recipe
I have kept this recipe relatively “innocent” because I didn’t want to overpower & overwhelm the natural flavor of the bamboo rice but feel free to add fresh green or dried red chilies to the tempering if you wish.
Bamboo rice is very high in Vitamin B, which is specifically due to the addition of the bamboo juice. Bamboo rice can be found in most specialty grocery stores & markets. It is also available through many online sources so I highly encourage you to give my simple & delicious Bamboo Rice recipe a try!
2 cups cooked bamboo rice (warm)
½ tsp black mustard seeds
¼” piece of ginger, peeled & finely minced
pinch of asafetida (hing)
salt to taste
½ tbsp vegetable oil
½ cup freshly grated coconut
freshly chopped cilantro leaves for garnish
First, cook the rice according to package directions. But basically, you need 1½ cups of water for 1 cup of bamboo rice. You can cook the bamboo rice directly on the stovetop or in a rice cooker but for best results – allow the rice to sit & rest for 20 minutes after cooking. Then fluff with a fork & use as directed.
In a small saucepan on medium high heat, add the oil. When hot, carefully add the black mustard seeds. When the mustard seeds stop splattering, add the minced ginger & the asafetida. After about 30 seconds or so, carefully pour the entire hot oil and spice mixture over the bamboo rice. Then add in the freshly grated coconut & mix well to combine all of the flavors. Garnish with freshly chopped cilantro leaves and serve as part of any meal.
Feel free to add some fresh vegetables to the bamboo rice such as diced cucumber, grated carrots, green peas or some diced red onion. You could also add some toasted cashew pieces for crunch & texture.
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