Green Tea Rice Recipes

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:

• 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.

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:

• 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.

Steps:

• Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix.
• Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of "Tazo Matcha with Honeydew Liquid Tea" and 6oz of milk).
• Pour into a 9x13" greased pan.
• Cover tightly with foil and bake at 350F for 55 minutes.
• Cool with cover on for 15 minutes.
• Remove Foil and cool for several hours before cutting.
• Cut out outer hardened portion of the mochi, and then cut into 32 squares.
• Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides.
• Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).

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.