Bamboo Shoot Rice

Name: Bamboo Shoot Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 2 cups short-grain white or brown rice, rinsed; 8 oz canned or fresh bamboo shoots, drained and sliced; 6 oz dried shiitake mushrooms, rehydrated and sliced; 2.5 cups chicken broth; 3 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp sesame oil; 1 tbsp fresh ginger, minced; 2 garlic cloves, minced; 1/2 tsp sugar; 2 scallions, chopped; 1 cup warm water (for rehydrating mushrooms)

45 minEasyServes 4420 cal/serving

TaiwaneseDinnerRice CookerVegetarianGluten-Free

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Ingredients

2 cups short-grain white or brown rice, rinsed
8 oz canned or fresh bamboo shoots, drained and sliced
6 oz dried shiitake mushrooms, rehydrated and sliced
2.5 cups chicken broth
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1/2 tsp sugar
2 scallions, chopped
1 cup warm water (for rehydrating mushrooms)

Instructions

1

Pour 1 cup warm water (for rehydrating mushrooms) over 6 oz rehydrated and sliced dried shiitake mushrooms and soak for 15-20 minutes until soft. Drain, reserving the soaking liquid.
2

Slice the rehydrated mushrooms and set aside.
3

Rinse 2 cups rinsed short-grain white or brown rice under cold water until the water runs clear.
4

In a rice cooker, combine the rice, 2.5 cups chicken broth, and 1/4 cup of the mushroom soaking liquid.
5

Add 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, 1 tbsp minced fresh ginger, 2 minced garlic cloves, and 1/2 tsp sugar.
6

Stir well to combine.
7

Add the sliced mushrooms and 8 oz drained and sliced canned or fresh bamboo shoots to the rice cooker.
8

Press the start button and let the rice cooker do its work until the cycle completes.
9

Once the rice cooker switches to warm, let sit for 10 minutes with the lid closed.
10

Gently fluff the rice with a fork and transfer to a serving bowl.
11

Garnish with 2 chopped scallions and serve immediately.

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Questions

What is Bamboo Shoot Rice?

Fragrant rice studded with tender bamboo shoots, mushrooms, and aromatic elements, all steamed together into a silky, savory one-dish meal. A modern Taiwanese favorite that's trending for its delicate flavor. This reference files it under Taiwanese dinner: rated easy and about 45 minutes start to finish.

How long does Bamboo Shoot Rice take?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is the hands-off wait in step 1, 20 minutes.

Do I need to rinse the grain for Bamboo Shoot Rice?

Step 3 reads: "Rinse 2 cups rinsed short-grain white or brown rice under cold water until the water runs clear." Yes. Step 3 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

Is there a substitute for toasted sesame oil in Bamboo Shoot Rice?

The entry for Bamboo Shoot Rice calls for 1 tbsp sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

Is Bamboo Shoot Rice gluten-free?

Yes. As written, nothing in the ingredient list for Bamboo Shoot Rice is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Does Bamboo Shoot Rice contain sesame?

Yes: 1 tbsp sesame oil. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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