Matcha Rice Pudding With Coconut and Lime

Want to see distinct grains in your coconut rice pudding? This matcha version first cooks 10.6 oz (300 g) jasmine rice in water, then finishes it with two kinds of coconut milk, sugar, and about 3 tsp (6 g) matcha. Lime goes in at the end. Allow 55 minutes for eight bowls.

• Prep time 15 minutes
• Cook time 40 minutes
• Total time 55 minutes
• Yield 8 bowls
• Equipment two saucepans, one large; a lid; a scale; a whisk; a small bowl; and a fine grater

Whisk the matcha with a little water before adding it to the cooked rice. Whisking in the large saucepan would crush the grains. Kura-ge sells Essence for cooking. If you're looking for a spoonable dessert among our matcha dessert recipes, this one keeps the grains visible instead of turning into a smooth cream.

Ingredients for matcha rice pudding

• 10.6 oz (300 g) jasmine rice
• 3 cups (720 ml) water for cooking the rice
• About 1 2/3 cups (400 ml) full-fat coconut milk
• About 1 2/3 cups (400 ml) light coconut milk
• 1.8 oz (50 g) brown sugar
• 1.8 oz (50 g) granulated sugar
• About 3 tsp (6 g) matcha
• 3 tbsp (45 ml) water for mixing the matcha
• 1 lime, zest and juice

How to make matcha rice pudding

1. Put the 10.6 oz (300 g) jasmine rice and 3 cups (720 ml) water in a saucepan.
2. Bring the water to a boil.
3. Cover the pan.
4. Cook the rice over low heat for 20 minutes, until the water is absorbed.
5. Pour about 1 2/3 cups (400 ml) full-fat coconut milk and about 1 2/3 cups (400 ml) light coconut milk into the large saucepan.
6. Add the 1.8 oz (50 g) brown sugar and 1.8 oz (50 g) granulated sugar.
7. Grate the lime zest into the large saucepan.
8. Warm over low heat, stirring until the sugars dissolve.
9. Sift about 3 tsp (6 g) matcha into a small bowl.
10. Pour the 3 tbsp (45 ml) water over the matcha.
11. Whisk until no powder clumps remain.
12. Add the cooked rice to the large saucepan.
13. Pour the matcha mixture over the rice.
14. Add the lime juice.
15. Stir gently to distribute the tea.
16. Cover the large saucepan.
17. Simmer over low heat for 20 minutes, until the rice is creamy and the liquid is almost absorbed.
18. Remove the pan from the heat.
19. Divide the rice pudding among eight bowls.

Start the rice in water and let it thicken in coconut milk. The grains stay visible instead of breaking down in the first cooking stage. Stir the bottom of the pan during the second stage: the two sugars can stick if the heat is too high.

Which matcha for coconut rice pudding?

With both coconut milks and the lime, we choose our Essence matcha for rice pudding. About 3 tsp (6 g) flavors all eight. Matcha meant for drinking on its own would be harder to discern amid the coconut milk.

When is the rice pudding thick enough?

Stop when the creamy liquid coats a spoon but you can still make out the grains. If a lot of liquid remains after twenty minutes, cook uncovered for a few more minutes, stirring. Serve a first bowl warm if you like; the others will firm up as they cool.

Our tip. Sift the matcha before mixing it with the 3 tbsp (45 ml) water. In a small bowl, the clumps disappear without having to break the rice grains in the saucepan.

Allergens. Check the ingredients of both coconut milks and the matcha for possible traces of allergens.