Green Tea Rice Cream

by Eddy Van Damme on November 16, 2010

Green Tea Rice Cream With Semi Candied Strawberries

Most countries in the world have some type of a desserts made with rice, often it is a type of pudding or cream.  When I was a lad, my Mom would make countless versions of rice pudding but the ones I remember most vividly, contained cinnamon, vanilla and raisins. To this day, I still like rice creams or puddings. They seem to have a sense of comfort to them without being loaded with fat.

In On Baking we have a recipe for Rice cream with cherry gelée which I habitually make during the summer time. It is refreshing and when piled with fresh pitted cherries it is irresistible. Whenever we prepare Asian style foods at the house, I like to end the meal with a dessert which perfectly flows with the food. One of these is a green tea rice pudding with semi candied strawberries, this is one of my favorite green tea combinations.

Getting It All Together!

Although you can cook the rice a day ahead, I do usually cook it the day I combine it with the other ingredients. Other good flavors to add to green tea rice cream without overpowering the green tea flavor is orange, lemon, grapefruit, calamansi, rose and cherries. For the chocolate decor, mix a desired amount of sifted matcha powder with tempered white chocolate. Once spread sprinkle with prebaked streusel and cut once the chocolate is set like leather.

Green Tea Rice Cream

Yield: about 8-10 servings

16 oz Water 480 g
5 oz Rice, short grain rinsed 150 g
22 oz Milk 660 g
4 oz Extra fine granulated sugar 120 g
½ teaspoon Vanilla bean paste 2.5 g
0.25 oz Orange zest (Optional) 7 g
pinch Salt pinch
0.25 oz Matcha-green tea powder 7.5 g
8 oz Whipping cream 240 g
2 oz Extra fine granulated sugar 60 g
  1. In a saucepan bring the water to a boil and add the rice. Cover for 5 minutes and drain.
  2. Bring the milk, sugar, vanilla, orange zest and the drained rice to a boil. Turn to a low simmer and cook until the majority of the liquid has been absorbed and the rice is tender. (Additional moisture will be absorbed during cooling). Let cool to room temperature.
  3. Mix the matcha powder with a very small amount of milk and fold into the rice.
  4. Whip the whipping cream and sugar (B) to soft-medium and gently fold into the above.
  5. Fill in glasses and serve with semi candied strawberries and raspberries.
  6. Sprinkle the surface with baked crumble or streusel.

In this article: How to make contemporary rice pudding in a glass.

17 comments on “Green Tea Rice Cream

  1. I know my husband would adore this, he loves green tea, and like you he is a fan of creamy rice puddings. I’m not sure I can get match powder here, I’ll have to have a hunt about. Thanks for posting this :)

  2. This was the best rice pudding I have ever eaten, it was extremely delicious :D.
    The flavors were well balanced with the sweetness of the semi-candied strawberries simply DELICIOUS.

  3. Diana Wallace on said:

    I love Green Tea!!! I can’t wait to make this!!!

  4. Hilary Adams on said:

    This looks so very good!! I can’t wait to try it!!

  5. Ben Davenport on said:

    Chef Eddy,

    What a great idea mixing green tea with rice pudding. I can’t wait to taste this. Rice pudding is one of my favorite dishes. This is another way to get the benefits of green tea into your diet.

    Ben Davenport

  6. Once again, beautiful presentation Chef! I love this recipe because I looove green tea and I’m always finding ways I can use it in a recipe. On top that, I love rice pudding so I’m quite excited about making this recipe, thanks Chef!

  7. Marissa Astrich on said:

    This sounds perfect. My mom and I love rice pudding, and like you said, we usually just eat it with cinnamon and raisins. I recently introduced her to green tea ice cream and using macha powder in a milk shake. This recipe uses two of our favorite desserts in one! I cannot wait to try it out! Thanks Chef!

  8. Szu wang on said:

    Wonderful presentation. I can’t resist green tea.

  9. I heard that you can use green tea for drinking because it takes out your toxins. I use green tea for emergency reasons.

  10. Raina Cardona on said:

    at Rice University the pastry chef i worked under for a while had never even heard of rice pudding (which i found odd) and we have themed nights in the kitchen and i think this is perfect for our Asian style cooking nights! ill will be trying this for sure. Do you have any other suggestions of fruit or topping that might work with this?

    Thanks Raina

  11. valerie alexander on said:

    I think this would be a great dessert especially since i love green tea.

  12. Arunee Mongkhonsiri on said:

    I love rice pudding, but I cooked my rice pudding with coconut milk. I never try with green tea before. It is look good, and I will try to make it, because I love green tea also, I think it will be wonderful. Thank you chef.

  13. Fu-Ying Wu on said:

    Ah! One of my favorite compliments to anything green tea is plum, I would love to try these with plum now.

  14. Peter Tham on said:

    A cup of cold Green Tea Rice Pudding after a spicy dinner, sound like a winner! This is one recipe that i shall try soon… However, instead of milk, can I use evaporated milk just to add the aroma & flavor?

  15. Renae Holman Murti on said:

    The simplicity of this dessert along with it’s flexibility and low fat content images it very enticing. I think cream with green tea rounds out and softens the green tea flavor. I look foward to trying this.

  16. Nhu Ta on said:

    Whoah, I have never tried green tea rice pudding before.
    Chef can we use any kind of rice? I know there are tons of different rice. Can I use jasmine rice? It smells wonderful, not very dry like some of the mexican rice.

  17. Katerina Kyriazis on said:

    I love the way you plated this dessert. I am not a big fan of rice pudding, but I would try this recipe just because so far I have loved all of your recipes.

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