Storage: Store bamboo green rice in an air-tight container in a cool, dry place.
Shelf Life: Eighteen months or more.
You can use bamboo rice to add color to most dishes that call for short-grain rice. For example, try blending cooked bamboo rice with rice wine vinegar and use it to make beautiful jade sushi.
Combine one part bamboo rice with two parts water in a sauce pan. Bring the water to boil, then cover, reduce the heat to low, and simmer for 20 minutes. Let stand (covered) for 5 minutes before fluffing with a fork and serving. One cup dry bamboo rice yields about two cups of cooked rice.
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