Bamboo Rice Recipes


Bamboo-Ginger Rice Salad

Bamboo-Ginger Rice Salad

1 ⅓ cups Nature's Earthly Choice Bamboo Rice
2 ⅔ cups water
Sea salt & freshly-ground pepper to taste
3 tablespoons seasoned rice vinegar
2 tablespoons Extra Virgin Olive Oil
1 cup frozen shelled edamame soybeans or peas, cooked (according to package directions)
1 carrot, shredded
4 radishes, cut in half and thinly-sliced, optional
¼ cup pickled ginger, drained and coarsely-chopped
¼ cup sliced scallions or chives

Cooking time for our Bamboo Rice: About 20 minutes
Serving for: 6


  • In a saucepan, heat Bamboo Rice, water and 1 teaspoon salt to boiling. Cover and simmer 20 minutes. Let stand 5 minutes.
  • Gently spread rice on large rimmed baking sheet. Sprinkle with seasoned rice vinegar and olive oil; toss gently to coat. Cool to room temperature.
  • In a large bowl, gently toss rice with edamame, carrot, radishes, pickled ginger, scallions and salt & pepper, to taste.

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Bamboo Rice Risotto

Bamboo Rice Risotto

1 cup Nature's Earthly Choice Bamboo Rice
1 13.5 oz can coconut milk
1 inch section fresh ginger, peeled and finely chopped
¼ teaspoon freshly ground cardamom
1 tbsp raw cane sugar
¼ teaspoon salt, or to taste
4 oz straw mushrooms, sliced
¼ lb fresh sugar snap peas, sliced diagonally
2 tbsp fresh chives, thinly sliced


  • Heat the coconut milk in a medium sized pot with a tightly fitting lid & bring to a boil.
  • Add the chopped ginger, cardamom and sugar and simmer for a few moments to infuse the flavor into the coconut milk.
  • Add the rice, stirring well, and return to a boil. Reduce heat to very low and cover.
  • Cook covered for 15 minutes, stirring occasionally to make sure the bottom does not stick or burn. Add a little water if the rice seems too dry.
  • Stir in the mushrooms and snap peas, cover again and return to low heat.
  • Cook for an additional 10 minutes or until the rice is tender, but with a little resistance to the tooth.
  • Serve, topping with a sprinkle of sliced chives.

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