Best Green Tea Rice Recipes

RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE

Steps:

• In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.
• To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
• Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
• To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
• To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.

GREEN TEA POACHED CHICKEN WITH GREEN TEA RICE

Steps:

• Bring water to a near boil, pour over tea, and let steep 1 minute. Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger, and chile; let cool slightly, then add chicken. Bring up to a simmer over medium heat, reduce heat, and gently simmer until the chicken is cooked through and a thermometerinserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discarding solids.
• Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand 10 minutes.
• While rice is cooking, remove chicken from bone and shred into large pieces. Keep chicken in remaining poaching liquid and reheat just before serving. Season with 3/4 teaspoon of salt, and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced scallions, cold cucumber spears, and a squeeze of lemon.

ROASTED RICE WITH GREEN TEA

Steps:

• Heat skillet till it's hot.
• Wash the rice grains (doesn't matter if they're short, medium or long grains) and pat dry.
• Pan fry the rice in the hot skillet till golden brown. No need water or oil.
• In a teapot, put in roasted rice, green tea and boiling water.
• Let it sit for a couple of minutes before serving.
• You can change the amount of the ingredients according to your taste.

GREEN TEA RICE

Steps:

• Place tea bags in a 4 c measuring cup and cover with 3 c water. Steep 7-10 minutes and discard the tea bags.
• Combine rice, garlic, ginger, and tea in a medium saucepan and bring to a boil. Cover pan, reduce heat to medium low, and simmer 10 minutes.
• Add frozen vegetables and cover pan again. Cook 5-10 minutes more, or until tea is absorbed and vegetables are hot and crisp-tender. Stir in green onions and sesame seeds and season with salt and pepper.

EASY RICE COOKER GREEN TEA CAKE RECIPE BY TASTY

Steps:

• Warm up milk until almost boiling.
• In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
• Add 2 eggs and mix.
• Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
• Take the cake out from the pan and let it cool.
• Glaze with melted white chocolate, then add the strawberries and blueberries.
• Enjoy!

CATHERINE'S MAGIC GREEN TEA RICE

Steps:

• Place the rice in a pan or bowl with the lemon juice and water to cover and soak overnight, or for at least 8 hours.
• Preheat the oven to 375°F.
• Drain the rice in a fine-mesh sieve and rinse well under running cold water. Put the rice in a 2-quart casserole dish or other baking dish with a fitted lid. Pour the tea and broth over the rice, add the salt, and carefully stir. Cover and bake for 40 to 60 minutes, until the rice is tender and has absorbed all of the moisture. Fluff with a fork, then add the scallions and fluff again.
• variation
• If you'd rather cook this dish on the stovetop, here's how: Bring the tea and broth to a boil in a saucepan, then stir in the rice and salt. Lower the heat, cover, and simmer for 25 minutes. Check the rice, and if there are steam holes in the top, it's ready; if not, cook for about 5 minutes more. Remove from the heat, fluff with a fork, then add the scallions and fluff again. This recipe also works well in a rice cooker; just add all of the ingredients and press the cook button.
• storage
• Store in an airtight container in the refrigerator for 5 days, or in the freezer for 1 month.
• nutrition information
• (per serving)
• Calories: 175
• Total Fat: 1.1g (0g saturated, 0g monounsaturated)
• Carbohydrates: 36g
• Protein: 3g
• Fiber: 2g
• Sodium: 330mg
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GREEN TEA RICE

Steps:

• Cook rice as per normal, with 1 cup rice to 2 cups water, adding the sea salt, olive oil and tea at the beginning.
• Bring to a boil, stir well once, lower the temperature to keep it at a simmer, cover and cook.
• Check for moisture absorption at 20 minutes, and continue if any water is left. When as tender as you desire, fluff with a fork, and serve.

MISO-GLAZED SALMON WITH GREEN TEA RICE

Steps:

• Cook the rice according to the package directions and keep warm. Position a rack 4 inches from the broiler and heat the broiler on high. In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more. Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp. salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute. Gently mix the scallions and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately. nutrition information (per serving): Calories (kcal): 470; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 0; Protein (g): 37; Monounsaturated Fat (g): 2; Carbohydrates (g): 48; Polyunsaturated Fat (g): 2.5; Sodium (mg): 760; Cholesterol (mg): 90; Fiber (g): 2;