2 tbsp of green tea leaves
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1.5 cups hot water
3/4 cups uncooked jasmine rice
1 can coconut milk
1/4 cup sugar
Steep 2 tbsp of green tea leaves in 1.5 cups of hot water for 5 minutes. Strain tea.
Cook 3/4 cups of Jasmine rice in the steeped tea.
Combine cooked rice, a can of unsweetened coconut milk, and 1/4 cup of sugar in a sauce pot.
Cook over low heat for 30 min, stirring occationally, especially near the end of cooking.
Enjoy warm or chilled.
This rice pudding will not have the characteristic green hue of green tea ice cream, and not quite the same flavour. For that colour and flavour, I suggest cooking the rice in plain water, and adding a few packets of green tea power with the coconut milk and sugar. I plan on trying that variation, and will update accordingly.
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