The sugar removal principle of bamboo rice is that water permeates from outside to inside, which reduces the sugar concentration on the surface of rice.

In the process of making bamboo tube rice, the rice is put into the bamboo tube for cooking. In the process of cooking, water will continuously penetrate into the rice from the outside. Due to the heat of cooking, the water on the surface of rice will be evaporated, resulting in a relatively high sugar concentration on the surface. When the bamboo tube rice is cooked and the bamboo tube is opened, the temperature and pressure around it suddenly decrease, and the temperature and pressure inside the bamboo tube also decrease.