If you’re looking for a cozy dessert with a twist, I’ve got just the thing for you—my Matcha Rice Pudding Recipe is not only comforting but also beautifully vibrant and packed with that unique green tea flavor. Whether you’re new to matcha or a longtime fan, you’ll find that this pudding hits that sweet spot between creamy and lightly earthy. Trust me, once you try it, it might just become your go-to comfort treat!
Why You’ll Love This Recipe
- Unique Flavor Fusion: The earthy matcha blends beautifully with creamy rice pudding for a refreshing change.
- Simple Ingredients: Easy-to-find pantry staples come together for a gourmet taste without fuss.
- Versatile Serving Options: Enjoy it warm in winter or chilled on hot days—it’s always a winner.
- Family Favorite: My loved ones go crazy for this, and I’m sure yours will too once they try it.
Ingredients You’ll Need
I’ve found that the combination of creamy milk, soothing arborio rice, and that distinctive matcha powder makes for a pudding that’s rich, satisfying, and just a bit different from your usual dessert fare. Here’s what you’ll grab at the store or spot in your pantry—each playing a vital role in the perfect matcha rice pudding flavor and texture.
- Arborio Rice: This starchy short-grain rice is key for that creamy pudding texture.
- Water: Helps soften the rice early in cooking, balancing the milk’s richness.
- Milk of Choice: Whole milk gives richness, but you can swap for almond or oat milk for dairy-free.
- White Sugar: Sweetens the pudding gently without overpowering the matcha.
- Matcha Powder: The star of the show—choose a quality ceremonial grade for the best flavor.
- Butter (softened): Adds richness and a silky mouthfeel.
- Vanilla Essence: Rounds out the flavors with a subtle warmth.
- Sweetened Condensed Milk: Gives body and deep sweetness that complements matcha beautifully.
- Pinch of Salt: Enhances and balances all the flavors.
- White Chocolate Chips (optional): For a luscious melt-in-your-mouth surprise.
Variations
I love tinkering with this Matcha Rice Pudding Recipe, and honestly, it’s so flexible that you can easily make it your own. Whether you want it vegan, less sweet, or jazzed up for a special occasion, there’s a variation perfect for you.
- Vegan Version: I swapped dairy milk and butter for coconut milk and coconut oil once—and the pudding was just as creamy and dreamy.
- Less Sweet: You can cut down the sugar and condensed milk to taste, especially if you prefer a more earthy matcha flavor.
- Matcha Latte Style: Try adding a little extra matcha powder and a dash of cinnamon for a spiced twist—it’s delightful.
- Chocolate Lover’s: Stir in some dark chocolate chips instead of white for a richer flavor combo that my family totally adores.
How to Make Matcha Rice Pudding Recipe
Step 1: Combine and Heat Your Ingredients
Start by adding the arborio rice, water, milk, sugar, matcha powder, softened butter, vanilla essence, sweetened condensed milk, and a pinch of salt into a medium saucepan. Give everything a gentle stir to mix. Place the pan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally so nothing sticks to the bottom. This is where the magic begins as the rice starts to absorb those flavors.
Step 2: Simmer and Stir to Perfectly Cook the Rice
Once it reaches a boil, reduce the heat to low and let it simmer. Stir every few minutes to keep the rice from sticking — this is important because you want a creamy pudding, not burnt bits at the bottom! After about 30 to 35 minutes, the rice should be tender and have soaked up most of the liquid. If you love a softer pudding, you can cook it a little longer, just keep an eye on the consistency.
Step 3: Stir in Chocolate and Cool
Turn off the heat and quickly fold in the white chocolate chips, letting them melt into little pockets of sweetness throughout. You can serve this pudding warm right away—it’s heavenly like that—or let it cool in the fridge for 1 to 2 hours or overnight if you prefer it cold. Both ways have their own charm, so I recommend trying both to find your favorite.
Pro Tips for Making Matcha Rice Pudding Recipe
- Choose Quality Matcha: I always use ceremonial grade matcha to get that lovely, fresh green tea flavor without bitterness.
- Keep Stirring: Regular stirring during simmering prevents sticking and helps release the starch for creamy pudding.
- Adjust Sweetness Gently: I start with the suggested sugar and condensed milk but adjust based on taste—matcha’s earthiness can balance the sweetness.
- Don’t Rush Cooling: Cooling in the fridge lets flavors meld beautifully—patience pays off here.
How to Serve Matcha Rice Pudding Recipe
Garnishes
I adore topping my matcha rice pudding with a sprinkle of toasted coconut flakes or a dusting of extra matcha powder for an eye-catching finish. Sometimes, a few fresh berries like raspberries or sliced strawberries provide a lovely tart contrast that cuts through the richness.
Side Dishes
When serving as a dessert, I like pairing it with light green tea or jasmine tea to complement the matcha flavor. For a brunch vibe, adding fresh fruit salad or even some light almond biscotti on the side works wonders.
Creative Ways to Present
I’ve tried serving this pudding layered in glass jars with a swirl of coconut cream and a sprinkle of crushed pistachios for a fancy dinner party—it looks stunning and tastes indulgent. You might also try mini ramekins with edible flowers for a spring celebration; your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
Leftover matcha rice pudding keeps beautifully in an airtight container in the fridge for up to 3 days. I always give it a good stir before serving to revive that creamy texture. It actually tastes even better the next day once the flavors have fully melded!
Freezing
I don’t usually freeze rice pudding because it can sometimes change the texture, but if I’m in a pinch, I freeze single portions in sealed containers. When thawing, I allow it to defrost slowly in the fridge overnight for the best results.
Reheating
If you prefer warm pudding, reheating on the stove over low heat with a splash of milk helps loosen up the pudding perfectly. Microwave works too, but do it in short bursts and stir in between to avoid hot spots.
FAQs
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Can I use regular rice instead of arborio for this Matcha Rice Pudding Recipe?
Technically, yes, but arborio rice is preferred because its high starch content creates the creamy texture classic to rice pudding. Using regular long-grain rice might result in a less creamy, more grainy pudding.
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Is it necessary to add white chocolate chips, or can I skip them?
The white chocolate chips add a lovely sweetness and melty contrast but are entirely optional. If you want to keep it lighter or dairy-free, feel free to omit them without impacting the core flavor too much.
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How strong is the matcha flavor in this pudding?
This pudding features a pleasant, balanced matcha flavor—not overly bitter or intense. You can always adjust the matcha powder quantity to your taste; just remember that too much can become overpowering.
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Can I make this pudding ahead of time for a party?
Absolutely! In fact, chilling it overnight enhances the flavors. Just store in a covered dish or individual cups, and add any garnishes right before serving.
Final Thoughts
This Matcha Rice Pudding Recipe is one of those delightful surprises that makes you rethink what rice pudding can be. I absolutely love how the matcha lifts the traditional dessert into something fresh and exciting. Whether you’re making it for a cozy night in or impressing friends with a unique homemade treat, I’m confident you’ll enjoy every spoonful. Give it a try—you might just find your new favorite dessert in this humble kitchen staple!
Print
Matcha Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
This creamy and comforting Matcha Rice Pudding combines the rich earthiness of matcha green tea with the smooth texture of arborio rice cooked in milk and sweetened condensed milk. Perfect as a warm dessert in cold months or served chilled for a refreshing treat in summer, it features a subtle sweetness balanced with aromatic vanilla and a hint of white chocolate for added indulgence.
Ingredients
Rice Pudding Base
- 1 cup (190 grams, 6.70 ounces) arborio rice
- 1 cup (250 ml/grams, 8.81 ounces) water
- 2 cups (500 ml/grams, 17.64 ounces) milk of choice
- 25 grams (0.88 ounces) white sugar
- 1 tablespoon (10 grams, 0.35 ounces) matcha powder (or to taste)
- 2 tablespoons (28 grams, 0.98 ounce) butter (softened)
- 1 teaspoon vanilla essence
- ½ cup (125 ml/grams, 4.41 ounces) sweetened condensed milk
- Pinch of salt
Optional Garnish
- 2 tablespoons (20 grams, 0.71 ounces) white chocolate chips
Instructions
- Combine Ingredients: In a medium-sized saucepan, place the arborio rice, water, milk, sugar, matcha powder, softened butter, vanilla essence, sweetened condensed milk, and a pinch of salt. Mix gently to combine all ingredients before heating.
- Bring to a Boil: Place the saucepan over medium to high heat and bring the mixture to a boil, stirring occasionally to prevent burning and ensure the ingredients blend smoothly.
- Simmer the Pudding: Once boiling, reduce the heat to a gentle simmer. Continue to cook for 30 to 35 minutes, stirring occasionally to keep the rice from sticking to the pan bottom, until the rice is tender and the pudding has thickened to a creamy consistency.
- Add White Chocolate Chips: Turn off the heat. If using, mix in the white chocolate chips so they melt slightly into the warm pudding, adding a rich sweetness and texture contrast.
- Cool and Serve: Allow the pudding to cool slightly before serving warm or transfer to the refrigerator and chill for 1 to 2 hours or overnight if you prefer it cold. Serve as a cozy dessert or a refreshing treat.
Notes
- This versatile matcha rice pudding works beautifully as a warm comfort dessert during cold weather or chilled for a refreshing summer dessert.
- Stir regularly during cooking to prevent the rice from sticking or burning at the bottom.
- Optional white chocolate chips add a lovely creamy sweetness but can be omitted for a dairy-free or vegan variation if using plant-based butter and milk.
Nutrition
- Serving Size: 1 serving
- Calories: 449 kcal
- Sugar: 39 g
- Sodium: 201 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 38 mg
