Bamboo rice, collected from the seeds of flowered bamboos, has become a major source of income for tribals living in the interiors of Wayanad wildlife sanctuary in Kerala. The sanctuary, a rich abode of bamboo groves, has witnessed enormous flowering of the tropical tree this year. With this, the indigenous communities in the region, who earn daily bread by collecting and selling forest products, has got an unexpected harvest.Small tribal groups, mainly women and children collecting bamboo seeds, have become a common scene in the sprawling jungle fringes here. A tribal  group, that collect bamboo seeds on regular basis.

With resemblence to paddy rice and wheat-like taste, bamboo rice is comparatively much richer in protein.Not only tribes but local people here also consider it as a good substitute for rice. A wide range of delicacies like payasam, unniyappam (sweet balls), uppumavu and puttu, made of bamboo rice, are high on demand in the tourists centres and homestays in Wayanad, a major highrange tourist hub in Kerala. “The nutrituous value of bamboo rice is very remarkable. It is more healthy to have bamboo rice than the rice from paddy,” a scientist with the Kerala Forest Research Institute (KFRI) said.According to forest department, a similar enormous flowering was reported in the district in 1911 and later in 1990. The recent continuous flowering of bamboo had started since 2005.Usually, bamboo groves flower once in 12 years. The flowering process within the sanctuary is almost at its last phase, local people said. 

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Payasam Recipe No: 1

Ingredients for preparing Bamboo Rice Payasam

1. Bamboo Seed - 1/4 cup
2. Sharkkara pani (jaggery syrup) - 1 cup                              
3. Cardamom - 2
4. Thick coconut milk - 1 cup
5. Thin coconut milk - 1 1/2 cup
6. Ghee - 1 table spoon
7. Cashewnut - 10-12
8. Kismis - 15-20

Steps for preparing Bamboo Rice Payasam

1. Pressure cook Bamboo Seed with 2 cups of water for 10 minutes. Allow to cool and open the cooker.
2. Cook for some more time and add Jaggery syrup, crushed cardamom and thin coconut milk. Stir well and once it thickens reduce the heat.
3. Add thick coconut milk stirring continuously and remove from fire. Continue stirring for 3-4 minutes.
4. Heat ghee in a pan. Fry cashew nuts and Kismis and add to the Payasam.

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Payasam Recipe No: 2

Steps for preparing Bamboo Rice Payasam

1. Was the rice for several times till the resulting water become clear.
2. Drain and soak the rice in the water for 15 to 20 minutes.
3. Heat 1 tbsp of ghee in a pan, roast cashew nuts and raisins. Keep it aside when raisins get plump and nuts turn golden brown.
4. Meanwhile cook the rice with second coconut milk.
5. When it starts to boil, add condensed milk and sugar. Keep stirring till the mixture reaches to a semi solid consistency.
6. Now add the first milk and simmer for a while.
7. Finally add cardamom seeds powder and gently mix it.
8. Garnish with roasted cashew nuts and raisins.
    Serve hot.