Green Tea Over Rice Recipes

Steps:

• Put the rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear. Shake well to remove as much water as possible. Set the sieve over a bowl to continue draining, 5 minutes.
• Transfer the rice to a medium saucepan and whisk in 1 3/4 cups water, the matcha and 1 teaspoon salt. Bring to a boil, then immediately reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, 10 minutes.
• Meanwhile, cut the seaweed snacks into matchsticks with kitchen shears. Mix the vinegar and sugar in a small bowl until dissolved.
• Fluff the rice and gently fold in the vinegar-sugar mixture, pickled ginger, scallion whites, sesame oil, 2 teaspoons sesame seeds and salt to taste. Divide among bowls and top with the seaweed snacks, scallion greens and remaining 1 teaspoon sesame seeds.

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.

Steps:

• 1. Divide rice, spinach, sesame seeds and scallions evenly between two bowls. Add a teaspoon of miso paste into each, if using.
• 2. Pour hot green tea evenly over each bowl. Top with seaweed. Eat hot.

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.