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Matcha Rice Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 150 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://emilyscook.com/matcha-rice-pudding-recipe/