TEA-INFUSED RICE
I found myself with a partial can of sweetened-condensed milk, and just couldn't let it go to waste. Sadly, you have to use bagged tea or this just won't work. If you have your own tea bags/pouches, you can bag whatever loose leaf flavours you wish! Check out the "winning combinations" at the bottom, to see which variations I've tried and love. You can make this recipe without a rice cooker, but rice cookers >> pots.
Provided by NoName12345
Categories Dessert
Time 27m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Put the rice in a rice cooker and fill to the "one cup" mark with water. Note that some rice cookers don't actually use measuring cup sizes of rice; if that is the case, only use one of the provided cup fulls of rice.
- Place the tea bag of whichever flavour on top of the rice. Make sure the bag is fully submerged in the water. This is why tea balls won't work: the tea needs to be completely submerged in water.
- Turn the cooker on a leave it until it's done. Then stir in the sweetened condensed milk, to taste, add any fruits or nuts if you wish, and then eat it!
- Winning Combinations:.
- Chai tea with diced white peaches.
- Oolong with almond slices (I prefer to use evaporated milk with this one, because I like to relish the flavour of the oolong tea).
- Green tea with lichi fruit.
- Apple mint (for this I didn't use a tea bag, just a few sprigs of apple mint leaves from my houseplant).
- Rooibos with dried cranberries.
Nutrition Facts : Calories 465, Fat 3.8, SaturatedFat 2.2, Cholesterol 13, Sodium 55, Carbohydrate 96.4, Fiber 2.6, Sugar 20.8, Protein 9.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love