Bamboo Rice

My mother was a sucker for new food products. Finding a Sunday coupon only fueled her enthusiasm for the quirky, bizarre foodstuffs that the Nabisco’s of the world throw at us.

I inherited this trait, albeit with a little different twist. If it’s “gourmet” and “expensive,” it will jump off the shelf and into my shopping cart.

How else could you explain the $13.49 bottle of bamboo rice that followed me home?


Yep, that’s right. $13.49 for 15 ounces of a Chinese, short-grain white rice infused with bamboo juice. Is bamboo juice scarce?

I do admit I was a bit breathless looking at the grassy green rice in the upscale, Urban Accents plastic bottle with a metal cap.

Directions are simple: Bring 1 cup of bamboo rice and 2-1/2 cups of water to a boil in a saucepan.


Reduce heat to low, cover and simmer 20 minutes. Remove from heat and let it rest, covered, for 5 minutes. Gently fluff with a fork. The result?

A pale, icy-green, soft, sticky rice.


The taste?  Mild, perhaps a bit grassy. Does it taste like bamboo? I have no idea. I’ve never tasted bamboo (canned shoots don’t count because they only taste like the can.)

I could see using this rice for sushi, if you’re so inclined to make sushi at home (too much trouble for me, when we have a respectable sushi restaurant just minutes away).

The color would add an interesting element to any dish. I used it as a base for a fresh, brightly flavored stir fry, with tofu, shiitakes, sugar snaps, ginger, garlic, jalapeños, cilantro and a touch of hoisin.

Will I use it again? You betcha! Gotta get my money’s worth. Will I buy it again? Yeah, probably as a gift for my hard-to-find-gifts-for foodie friends.

My mom would have loved it, too. She never met a rice grain she didn’t like.

Update: Here is another recipe you can use the cooked bamboo rice in… rice and spinach fritters.


Bamboo Rice

There’s no need to rinse this pale green rice. You can add a couple cardamom pods or a couple whole cloves if you want to go the fragrant route, although I think the bamboo has a delicate fragrance on its own.

  • Author: Gwen Ashley Walters
  • Prep Time: 2 minutes
  • Cook Time: 30
  • Total Time: 32 minutes
  • Yield: 3 cups 1x


1 cup bamboo rice

21/2 cups water

Pinch sea salt


Bring rice, water and salt to a boil in a large saucepan, stirring once or twice.

Reduce heat to low, cover and simmer 20 minutes.

Remove from heat and let it rest, covered, for 5 minutes. Gently fluff with a fork.

Keywords: bamboo scented rice, sticky rice, how to cook bamboo rice

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10 replies
  1. Linda Harris
    Linda Harris says:

    My company holds the patent for bamboo rice — and we manufacture the extract the rice is infused with. Our partners who are distributors with commercial kitchens make the rice and sell it in Hawaii. We are soon launching into California. Ours is the highest quality bamboo rice on the market — and the only one that has been medically verified through university research. We use one fpo the few totally safe species of bamboo and we don’t know what the other providers are using — particularly those from Yunnan whose bamboo is not mountain/wild-harvested. Ours is also bamboolicious and way cheaper — only $2.49 per pound. Hope you let your readers know! Thanks for making a difference with your blog.

    • J'marinde Shephard
      J'marinde Shephard says:

      You say “the extract?” I was informed that this is a natural state of the rice. I have to avoid certain allergens. Is there any dairy, soy, gluten, lime, mint or grapes in this extract?
      Please answer ASAP – I just bought this from

    • Scarlett Griffin
      Scarlett Griffin says:

      Linda, What is the brand name of the rice you infuse? I live in Central Florida. Publix is our big grocery chain. Would they carry it? I have some that was a gift and looks as if it was produced privately and stored in an old fashion Mason jar. After your warning and with the recent warning on rice in general, I am being cautious. Thanks, Scarlett Griffin

  2. patricia howlett
    patricia howlett says:

    Looking for Linda.
    I lost access to my yahoo account some months back and in the process lost touch with friends, including Linda.
    If this is you, Linda, I’d love to hear from you.

    • chefgwen
      chefgwen says:

      Dear Patricia… of all the things I hope to accomplish with my blog, reuniting friends wasn’t something that I thought of.

      But if it can, then isn’t that wonderful?

      I don’t know Linda Harris, but if you click on her name, you will go to a website where you can read about her under the “about” page. Here’s the direct link. Good luck finding your friend:


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