Tea Infused Rice Recipes

Steps:

• Bring 2 1/4 cups water to a boil in a medium saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.
• Return brewed tea to saucepan; add salt. Bring to a boil over medium-high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.

Steps:

• Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 5 min. or until bottoms of meat pieces are golden brown. Turn meat. Add water and tea bags to pressure cooker; close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 3 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid. Transfer meat to cutting board, reserving cooking liquid in pressure cooker. Cover meat to keep warm.
• Pour reserved cooking liquid into 2-cup measuring cup. Add enough water to measure 1-1/4 cups; pour into pressure cooker. Add rice. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 4 min. using HIGH PRESSURE COOK setting. Meanwhile, mix dressing and soy sauce until blended. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining pressure.
• Spoon rice into 4 medium bowls. Slice meat; place over rice. Add peppers, carrots and onions. Drizzle with dressing mixture.

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.

Steps:

• Place rice in a dry saucepan over medium heat.
• Toast the rice until fragrant and lightly golden in color, stirring often, 3 to 5 minutes.
• Meanwhile, brew the tea in the water for 1 minute. Strain the tea.
• Add hot tea to rice in the saucepan.
• Add salt, bring to a boil, reduce heat to a simmer and cover. Cook for 20 minutes or until all liquid is absorbed.
• Allow the rice to rest for a few minutes.
• Fluff with a fork and garnish with green onions and almonds.

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.