Matcha Rice Pudding
This Matcha Rid Pudding caught my attention. My Mom loved rice pudding and as a kid growing up it was a very, very special treat.
I’m not really sure why, but rice pudding was a decedent desert in my family. As a kid I thought it was because we couldn’t afford it, but maybe it was just because my mom loved it so much. I do have to wonder why we only had it two or three times a year.
Anyway, I’m looking forward to getting moved and trying out this recipe. If you get a chance to make it before I do, let me know what you think. I’m curious to try rice pudding with Matcha.
Matcha Rice Pudding is the latest edition to the Slender For Life™ Recipe Library.
The Slender For Life™ Recipe Library has access to more than 45,000 free scrumptious recipes just waiting for you!
From Sharen Iverson at Central Market: “Tops off any meal, especially when Asian dishes are being served. You can make this ahead, just save the garnishing for just before it’s served. It’s beautiful when served individually.
- 1 (13.5-oz.) can unsweetened coconut milk
- 1 cup cooked rice
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup diced candied ginger, divided
- 2 teaspoons matcha (green tea powder)
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- Toasted unsweetened coconut for garnish
In a medium saucepan, combine the coconut milk, rice, pineapple, 1/4 cup of the ginger, matcha, salt and sugar. Cook and stir over medium heat about 15 minutes or until flavors are combined and mixture thickens.
Add vanilla and simmer one minute. Pour into bowl and garnish with coconut and the remaining candied ginger.
Make this seasonal by garnishing with pomegranate arils or halved maraschino cherries or raspberries. Recipe from Town & Country Market Bainbridge – Culinary Resource Center
Click to Print Matcha Rice Pudding
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