Coconut Rice Pudding with Matcha is a naturally sweetened, wholesome way to enjoy this warming treat for breakfast or as a snack. The matcha provides a boost of powerful antioxidants and toasted coconut lends a satisfying crunch.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Appetizer, Breakfast
Cuisine: Asian
Keyword: Coconut Rice Pudding
Servings: 6servings
Calories: 297kcal
Ingredients
214-ounce cans light unsweetened coconut milk
½cupcoconut sugar
½cupunsweetened shredded coconut
⅓cupgolden raisins
½cupUS-grown jasmine rice
½teaspoonsalt
1cinnamon stick
7whole cloves
5green cardamom pods
1 ½teaspoonvanilla
1tablespoonmatcha green tea powder
½cuplarge flaked coconutlightly toasted for a garnish
Special equipment: mesh tea infuser ball for the spices
Instructions
Combine the coconut milk, coconut sugar, shredded coconut, raisins, rice, salt and cinnamon stick in a medium heavy-bottomed saucepan. Light crush the cardamom pods with your fingers and add them along with the cloves to the mesh infuser. Add the infuser to the pot.
Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover partially and cook for about 45 minutes, stirring and scraping the sides and bottom of the pan frequently. The pudding is finished when it thickens - it will be the consistency of loose oatmeal.
Remove the pudding from heat. Remove the mesh tea infuser and the cinnamon stick. Fold in the vanilla and matcha powder with a rubber spatula.
Serve the pudding warm and top with toasted coconut flakes.
Leftover pudding can be stored in the refrigerator for up to one week and tastes best when heated gently in the microwave for about 45 seconds to 1 minute.