I like to make this rice in the simplest way possible and then play with the garnishes. Here it is garnished with steamed snow peas and bean sprouts. I sometimes serve it with a fried or poached egg on top. You also can play up the colors of the dish by serving it with stir-fried mixed vegetables such as red and orange bell peppers. Do not rinse this rice before you use it.
Makes four servings as a side dish
2 cups chicken or vegetable stock
1 cup green bamboo rice
In a deep pan, bring the stock to a boil over medium heat. Add the rice and stir for about a minute. Return to boil.
Reduce the heat to low. Cover and cook for 15 to 20 minutes, until the stock has been completely absorbed. You will see small craters forming on top of the rice.
Remove from heat and let it sit for about 15 minutes. Fluff with a fork before serving. Garnish as you like.