Green tea rice
Green tea rice with an optional touch of sweetness from coconut milk, plus lovely fresh and umami flavours from the toppings. You could also use a sprinkling of togarashi as a garnish instead of the sesame seeds.
Ingredients
- 250g/9oz jasmine rice
- 2 tbsp loose-leaf green tea
- 100ml/3½fl oz coconut milk (optional)
- salt
To finish
- 1 tbsp vegetable or olive oil
- 1 small bunch spring onions, finely sliced
- 5g fresh root ginger, peeled and grated
- 1 garlic clove, crushed or grated
- 1 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp sesame seeds, to garnish
- 1 tsp sesame oil, to garnish
Method
Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain.
Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes.
To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil.