Matcha Green Rice Recipes
MATCHA GREEN RICE
Try matcha a whole new way: Make a savory rice bowl.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
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.
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- Pour in the 2 ounces of the hot water. Using a matcha whisk or small regular whisk, whisk briskly from side to side until the matcha is fully dispersed and there is a foamy layer on top.
- Add the remaining 6 ounces hot water or steamed milk and whisk again until foamy. Sweeten to taste, if desired.
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- Freeze the ice cream bowl for 24 hours. If you don't have an ice cream maker, please read this post. Gather all the ingredients.
- Using a fine-mesh strainer, add matcha. Combine all together and cook the mixture over medium heat, whisking constantly. Why heating? Matcha and sugar will dissolve easily when the liquid is warm. When you see small bubbles around the edges of the mixture, remove the pot from the heat. When the sugar and matcha are combined well, remove from the heat. DO NOT let it boil.
- Transfer the mixture to a bowl sitting in an ice bath. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for at least 3 hours.
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- In a medium stock pot , over medium heat, add the matcha powder, cinnamon, vanilla, sugar and water. Whisk vigorously to break up the matcha powder Don't worry if there are bits that don't seem to dissolve, they will as the rice cooks up. Bring to a low boil.
- Add the rice to the water mixture. Stir and then reduce the heat to medium low. Stir regularly, until the water is almost all absorbed. Adjust the heat down o keep it at a gentle simmer, like any risotto.
- Using a ladle or 1/2 cup measuring cup, add the warmed almond milk one scoop at a time to the rice and cook util the almond milk is almost all absorbed. Continue this way until the rice is tender and creamy. You may need more or less milk.
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