Bamboo Rice

I was wandering around the grocery store yesterday when I found myself in the bulk food section. I was looking over the various fruit and nut mixes when something caught my eye- something jade colored and translucent, like little green pearls. I approached these gems and looked at the label, which read: Bamboo Rice. Out of sheer curiosity, I grabbed a bag and filled it to the top.
I had actually never heard of bamboo rice before yesterday. It looks a lot like sushi rice in that it has a very short, round shape. In the picture, the color of the rice is somewhat washed out- so you can't really see how beautifully green it is. It is slightly sticky and chewy, again like sushi rice.
I read in an article I found about bamboo rice that some sushi chefs do use bamboo rice in the place of regular sushi rice to play off the colors of the fish. Imagine a sushi roll with a dark seaweed border, vibrant green rice, and bright pink tuna in the middle. Beautiful.
Bamboo rice is cooked by boiling 1.5 cups of water per 8 oz bamboo rice. Add a pinch or two of salt depending on your taste. Once the water is boiling, add the bamboo rice and return to a boil. Stir the rice to keep it from lumping together and bring it down to a simmer. Cook, covered or with the lid cracked, for 10-12 minutes or until all the water is absorbed. Fluff with a fork and serve.