Green Tea Rice
from the kitchen of a friend
Boil two teaspoons of loose sencha or bancha, half a cup of white rice, and one cup of water in a small saucepan. Reduce heat to low; cover and simmer twenty minutes over low heat or until all the water is absorbed. Remove from heat. Meanwhile, in a small saucepan, over low heat, stir one tablespoon of sugar, one tablespoon of rice vinegar, and a quarter teaspoon of kosher salt until dissolved. Fold into cooked rice and serve.
Note: when left overnight in a warm rice cooker, Green Tea Rice will become brown, rather than a pretty white with green flecks. However, it is still tasty...
Boil two teaspoons of loose sencha or bancha, half a cup of white rice, and one cup of water in a small saucepan. Reduce heat to low; cover and simmer twenty minutes over low heat or until all the water is absorbed. Remove from heat. Meanwhile, in a small saucepan, over low heat, stir one tablespoon of sugar, one tablespoon of rice vinegar, and a quarter teaspoon of kosher salt until dissolved. Fold into cooked rice and serve.
Note: when left overnight in a warm rice cooker, Green Tea Rice will become brown, rather than a pretty white with green flecks. However, it is still tasty...
