Chirashi with Jade Pearl Rice
Rice has been my staple as long as I can remember and yet I get surprised from time to time at what I can discover at the grocery store. There I was at my local health food store and lo and behold was this pearly short grain rice with the palest shade of green – the color of new tatami mat. The first thought that came to me was that the rice was flavored with green tea. I quickly read the label and found out that it was in fact infused with wildcrafted BamBoom!™ extract, made from the Moso species of bamboo that grows in the virgin highland forest of south central China. Wrapping rice with bamboo leaves is one thing but infusing it with bamboo extract is definitely new to me. The panda in me wanted to cook this rice and taste it immediately.
I figured that the bamboo flavor will probably be quite subtle. The best way to savor the rice is to cook it simply by boiling or steaming. Flavorings should be light so as not to overpower it. Chirashi or scattered sushi came to mind. Tossing the rice with a light vinegared dressing and topping it with boiled edamame and shrimps brings out the delicate taste of the rice.
This is what the raw rice grains look like. I love that pale shade of grass green. I only rinse this rice two to three times as the color does wash off.
- 1 cup (200g) organic jade pearl rice
- 1½ cups (360ml) water
- 2 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- 8 shrimps
- 1 cup (120g) shelled edamame
- 2 tbsp beni shoga (julienned pickled ginger)
- 1 tbsp toasted black sesame seeds
Boil edamame in lightly salted water for about 3 minutes. Drain and set aside. Do the same for shrimp but boil only for about 2 minutes. When shrimps curl and turn pink, they are done. Do not overcook.
Lightly rinse and drain ((2 to 3 times) organic jade pearl rice. Put rice in a medium sized pot with water. Bring to a boil, reduce heat to medium low and cook until water is absorbed, about 10 minutes. Reduce heat to the lowest setting and leave pot on for another 5 minutes. Turn off heat, remove pot fro heat source and let it sit for 10 minutes. Fluff up rice with fork.
In a small bowl, combine vinegar, sugar, and salt. Stir till sugar dissolves. Pour over rice and gently mix with a spatula. Divide rice into 4 individual bowls. Top with edamame, shrimp, and beni shoga. Sprinkle with sesame seeds and serve immediately with miso soup.
The cooked rice has a glossy sheen to it with a very pale green color. It has just a hint of the bamboo flavor. Most people may not even notice it.
Pairing it with something mild like shrimps and edamame enhances its color and flavor.
Makes a nice, light lunch served with miso soup.
Enjoy…..and have a wonderful day!