Coconut Matcha Rice Pudding

Coconut Matcha Rice Pudding

Such a unique use of matcha and we can't get enough of this wholesome treat!

Recipe credit: Lia Picard, The Cardigan Kitchen

Ingredients:

  • 1.5 cups Jasmine rice
  • 3 cups water
  • 1 15 oz can coconut milk, full fat
  • 1 15 oz can coconut milk, light
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 Tbsp matcha (culinary grade)
  • zest of one lime
  • juice of one lime
  • coconut chips or shredded coconut for garnish (optional)
Preparation:
  1. Place the Jasmine rice and water in a pot, and bring to a boil. Stir, cover pot and reduce heat to a simmer. Cook for 20 minutes until the water is absorbed.
  2. In a small bowl whisk the matcha powder with about 3 tablespoons of water, ensuring there are no lumps.
  3. In a large pot (I used my dutch oven) combine the coconut milks, sugars, and lime zest. Cook over low heat, stirring until the sugars are dissolved.
  4. Add the cooked rice to the pot and combine. Stir in the matcha mixture and lime juice.
  5. Cover, reduce heat to a simmer and cook for 15-20 minutes until the rice has absorbed most of the liquid and the mixture has thickened.
  6. Remove from heat and cool. Serve, garnish with coconut and enjoy!
I never would have thought of this one on my own!
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