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Green Tea Rice Pudding

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Think about the last time you liked someone. Remember? That guy you would sit behind in middle school French and daydream about marrying in front of the Eiffel Tower with Edith Piaf’s version of “Hymne de l’Amour” echoing in the back. Or that girl with the wispy long hair and skinny legs that you always wanted to take to a theme park to share cotton candy with (or a kiss) on the top of a Ferris wheel.

Those crushes went as far as my love for pizza…nowhere (I never liked pizza).

But, somehow, we still all had our childhood crushes even though our dreams never came true and the closest to a dream come true was getting paired up to do square dancing during Phys-Ed.

So…I have a crush…on making food. I love pulling up a stool by the oven door to keep an eye on how my cakes are doing. I love eating half of the cookie dough I make before actually baking it into cookies. And, my latest addition to the list of making-food’s attractiveness, hearing pudding boil and giggling over how much it sounds like one of those blob monsters from Monsters, Inc. or something.

You’ve also probably noticed that I have a green tea addiction. I’ve made green tea into bundt cake, cupcakes, and shortbread. And now I made it into pudding. Oh dearie me.

 

Green Tea Rice Pudding (Adapted from Island Tea Shop)

  • 2 1/4 cups of fat free or 1% milk
  • 1 Tbs of vegetable oil
  • 1 Tbls. Matcha green tea powder
  • 1/3 cup of long or short grain white rice
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/4 cup brown sugar
  • 1 teaspoon of pure vanilla extract
  • 1/4 teaspoon of ground cinnamon

Stir Matcha green tea powder in milk and oil until dissolved. In a medium saucepan, combine Matcha milk mix, rice and salt and bring to a boil. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture – a Tablespoon at a time – beating to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and sprinkle cinnamon on top. Serve warm or cold. Serves 2-3.

Pudding pudding pudding. Chilled. On a hot summer day. With a touch of cinnamon. OH BOY THAT STUFF IS GOOD!

Even better, I can make pudding without whole milk. Saves me the calories and effort of biking out to my local Safeway just for some whole milk.

 

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About Natalie C.

A college graduate in molecular biology eagerly awaiting the commencement of my quest for the luxurious yet completely impractical hood that one receives at a Doctorate graduation ceremony.

3 responses »

  1. wow. nice recipe.

    Reply

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