Fragrant Bamboo Rice

Fragrant Bamboo Rice

　　Fragrant Bamboo Rice, also known as bamboo tube rice, is made by placing glutinous rice inside a fragrant bamboo tube, soaking it in water for 15 minutes, and then roasting it over a fire. When eating, the bamboo tube is gently beaten to soften it, causing the inner bamboo membrane to adhere to the rice. Then, with a firm cut down the middle, the tube splits open, releasing a rich bamboo aroma, with soft and delicate rice. (Xishuangbanna)

It is made from bamboo as thick as a tender bamboo shoot. The preparation method is as follows: first, the fragrant bamboo is cut into sections of two joints. A hole is made in one end of the joint, washed glutinous rice is placed inside the bamboo tube, some water is added, and then the hole is sealed with bamboo leaves. The tube is then roasted over hot charcoal. Once the moisture inside the bamboo has evaporated, the tube will naturally split open, revealing the cooked fragrant bamboo rice inside. At this point, simply break open the bamboo segments to reveal a thin layer of white fragrant membrane clinging tightly to the glutinous rice—like a white “sausage” of rice—its translucent, soft grains exuding a delicious fragrance that stimulates the appetite and makes one’s mouth water.