Dark Chocolate & Matcha Green Tea
This flavor features a rich dark chocolate that is perfectly paired with an earthy Matcha green tea. It is not overly sweet but is slightly addictive in nature. Use a good quality unsweetened pure cocoa powder and a good quality Matcha green tea powder. I usually use a Ceremonial Grade Matcha but you don't have to go to that extent to get great taste. This recipe makes for a wonderful snacking flavor. You could definitely eat this one for breakfast as it is very low sugar and would go great with your favorite hot breakfast beverage.
You don't need any special equipment for this recipe. Not even an immersion blender! Give it a go. You may be very surprised at how easy and delicious it is. One quick note about the Matcha. I add it right at the end of the cooking time so that it steeps in the sauce without extra cooking. Follow the recipe insofar as the amount to add. Matcha is a lovely flavor but if you add too much, it will end up making a rice pudding that tastes like you are eating grass. Just go by the recipe and you'll be fine.
What you will need:
2 medium sized pots with lids, 1 long metal spoon, 1 rubber spatula, measuring spoons, cups or kitchen scales (if you have one), 1 heat proof/food safe container with lid, a strainer that sits inside of a bowl, a wire whisk (if you have one)
18 + 1 oz coconut milk (14 oz in a regular can)
13 oz Calrose medium grain rice
10 oz sugar or Organic sugar
2 1/4 oz pure unsweetened cocoa powder
1 1/2 tsp good quality Matcha green tea powder
1 pure green tea teabag
Place the Calrose rice into the strainer that fits inside of a bowl. Rinse the rice under running water and strain. Repeat 2 more times. Set aside to drain.
In a medium sized pot place 18 oz of coconut milk, 27 oz of water, 10 oz of sugar and 1 pure green tea teabag (keeping it intact to remove later). Place pot over a medium heat and bring to a boil. Keep covered and reduce the heat to a low simmer.
In the second medium sized pot place 32 oz of water and 1 oz of coconut milk. Bring pot to a boil, covered. Add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't stuck to the bottom of the pot. Reduce the heat to the lowest setting and cover. Set a timer for 20 minutes.
After 20 minutes, turn off the heat and allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes. Still covered.
Remove the green tea bag from the coconut milk sauce. Place the pure cocoa powder and the Matcha powder in a small bowl and add a few tablespoons of the hot sauce to the bowl. Blend it well to make a smooth thick sauce with the cocoa powder/Matcha, while breaking up any clumps of cocoa/Matcha. Bring the sauce back to a medium boil. Turn off the heat and add the cocoa/Matcha mixture to the coconut sauce to the pot. Blend it together.
After the 10 minutes rest time, add the hot cooked Calrose rice to the hot Chocolate & Matcha rice pudding sauce. Using a wire whisk incorporate the rice well breaking up any clumps of rice. Pour the whole rice pudding into a heat proof/food safe container. Cover and set on the counter or on a wire cooling rack for 15 to 20 minutes.
The rice pudding can now be placed in the fridge to cool completely. It will keep in the fridge for up to 2 weeks, covered. Or, you may choose to portion and package some of your Chocolate & Matcha fruit rice pudding into freezer grade containers to enjoy at a later date. They will keep in the freezer for months.
Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques posts for more tips and tricks on making your very own fruit rice puddings.
My chocolate flavors are wonderful eaten warm. They take on a lovely rich creamy texture when heated. Top them off with whipped coconut milk or whipped cream. Enjoy!