A Moment of Sweet Tranquility
Find your moment of calm with this elegant dessert. We’ve blended the creamy comfort of rice pudding with the sophisticated, slightly bitter taste of ceremonial-grade matcha green tea. A sweet swirl of adzuki red bean paste (anko) provides a delightful contrast in texture and flavor, creating a balanced and beautifully green-hued pudding that is both comforting and refined.
Prep Time
10 minutes
Cook Time
35 minutes
Servings
4
Cuisine: Japanese Fusion | Diet: Gluten-Free | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 3/4 cup Japonica (sushi) rice
- 3 cups whole milk
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1.5 tbsp ceremonial-grade matcha powder
- 1/2 cup sweetened adzuki bean paste (anko)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Toasted sesame seeds for garnish
👨🍳 Chef’s Tips
- Use ceremonial-grade matcha for the best color and least bitterness. Culinary grade can work but may result in a duller color and harsher flavor.
- The combination of whole milk and coconut milk provides the perfect balance of classic dairy creaminess and tropical richness.
- You can buy pre-made sweetened adzuki bean paste from most Asian grocery stores, or you can make your own by cooking adzuki beans with sugar until soft and thick.
Preparation
- Rinse the Japonica rice thoroughly under cold running water until the water runs clear. This step is crucial to remove excess surface starch, which ensures the individual grains remain distinct within the creamy sauce.
- In a small bowl, sift the matcha powder to remove any clumps. Add 2 tablespoons of warm milk (taken from your measured amount) and whisk vigorously with a bamboo whisk (chasen) or a small regular whisk to form a smooth, vibrant green paste. This prevents a lumpy, unevenly flavored pudding.
Cooking
- In a medium, heavy-bottomed saucepan, combine the rinsed rice, the remaining whole milk, coconut milk, and salt. Bring to a low simmer over medium heat.
- Reduce the heat to low, cover partially, and let it cook for 25-30 minutes. Stir every 5 minutes to prevent sticking. The kitchen should smell sweet and coconuty.
- The pudding is done when the rice is perfectly tender and has absorbed most of the liquid, creating a thick, porridge-like consistency. The grains should be soft but not complete mush.
- Remove the pot from the heat. Stir in the sugar and vanilla extract until the sugar has fully dissolved.
- Pour the prepared matcha paste into the rice pudding and stir until the color is a beautiful, uniform pale green. Do not return the pot to the heat, as high temperatures can make the matcha taste bitter.
Serving
This pudding is best served chilled to allow the flavors to fully develop. Spoon the cooled pudding into small, minimalist ceramic bowls. Top each serving with a dollop of adzuki bean paste and use the back of a spoon to create an elegant swirl. Finish with a sprinkle of toasted black and white sesame seeds for texture and visual appeal.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The pudding’s color may darken slightly upon exposure to air, which is normal. It is best served cold and does not reheat well.
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 9g |
| Carbohydrates | 62g |
| Fat | 12g |
An Elegant Embrace of Flavor
This dessert is a study in balance—the earthy matcha, the sweet adzuki, and the creamy rice. It’s a sophisticated treat that soothes the soul and delights the palate with its subtlety and grace.
Tags: Matcha Dessert, Japanese Rice Pudding, Adzuki Bean, Green Tea Pudding, Fusion Recipe
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
About the Author
