Green Tea Rice

In Japan, tea farmers begin harvesting tea leaves in spring but green tea fanatics think that the most balanced tea is the early May crop. Enjoy the refreshing green tea flavor throughout the year with this recipe. Pair it with our Ginger Pork (Japanese Shoga-Yaki) or Teriyaki Yellowtail recipe.

Ingredients (serves 4):

To Cook in the Rice Cooker:

2 cups (rice measuring cup) short or medium grain white or brown rice
Water to fill to water level 2 for "WHITE RICE" or "BROWN RICE"

To Prepare Separately:

1 Tbsp. green tea leaves
1-1/2 cups cold water
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. sesame seeds, roasted

Steep tea leaves in 1-1/2 cups of cold water for about one hour, then strain. You may enjoy the steeping water as cold tea.

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse white rice until water clears, or rinse quickly once if using brown rice, and place in the inner cooking pan.

Add water to the corresponding water level for “WHITE RICE” or “BROWN RICE”, whichever you are using. Cook the rice using the “HARDER,” “REGULAR” (if available), or "WHITE RICE" setting for white rice, and the “BROWN” setting for brown rice.

When rice completes cooking, mix in the strained tealeaves, salt, sugar and sesame.