Matcha Coconut Rice

Name: Matcha Coconut Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup jasmine rice, rinsed and drained; 1 1/2 cups full-fat coconut milk; 1/2 cup water; 2 tsp ceremonial-grade matcha powder; 2 tbsp pure maple syrup; 1/2 tsp vanilla extract; 1/8 tsp salt; 1/4 cup unsweetened coconut flakes, toasted; 1 ripe mango, diced; 1 cup mixed berries (blueberries, strawberries); as needed fresh mint leaves (for garnish)

A vibrant breakfast rice bowl infused with earthy matcha green tea and creamy coconut milk, topped with fresh fruit and toasted coconut. This nutritious Asian-inspired dish balances sweet and savory flavors.

35 minEasyServes 4320 cal/serving

JapaneseBreakfastStovetopVeganVegetarianKosher-styleGluten-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 cup jasmine rice, rinsed and drained
1 1/2 cups full-fat coconut milk
1/2 cup water
2 tsp ceremonial-grade matcha powder
2 tbsp pure maple syrup
1/2 tsp vanilla extract
1/8 tsp salt
1/4 cup unsweetened coconut flakes, toasted
1 ripe mango, diced
1 cup mixed berries (blueberries, strawberries)
as needed fresh mint leaves (for garnish)

Instructions

1

In a small bowl, whisk 2 tsp ceremonial-grade matcha powder with 2 tablespoons of hot (not boiling) water until smooth, with no lumps. Set aside.
2

In a medium saucepan, combine 1 cup rinsed and drained jasmine rice, 1 1/2 cups full-fat coconut milk, 1/2 cup water, dissolved matcha, 2 tbsp pure maple syrup, 1/2 tsp vanilla extract, and 1/8 tsp salt.
3

Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
4

While the rice is cooking, toast 1/4 cup toasted unsweetened coconut flakes in a dry skillet over medium heat until golden brown, about 3-5 minutes, stirring frequently to prevent burning. Set aside.
5

Remove the rice from heat and let it stand, covered, for 5 minutes.
6

Fluff the rice gently with a fork, then divide into serving bowls.
7

Top each bowl with 1 diced ripe mango, 1 cup mixed berries (blueberries, strawberries), toasted coconut flakes, and as needed fresh mint leaves (for garnish).
8

Serve warm for a comforting breakfast, or chill and serve cold for a refreshing option in warmer weather.

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Questions

How long does Matcha Coconut Rice take?

As written, 35 minutes: 10 of prep and 25 of cooking. The longest single stretch is step 3 (20 minutes): "Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed."

Is toasting the nuts or seeds for Matcha Coconut Rice necessary?

It is quick and it shows. Step 4 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of maple syrup in Matcha Coconut Rice?

The entry for Matcha Coconut Rice calls for 2 tbsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

How many calories are in Matcha Coconut Rice?

One serving (the recipe makes 4) is about 320 calories, with 5 g protein, 48 g carbohydrate and 12 g fat, plus 3 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

How long does Matcha Coconut Rice keep?

Refrigerate what is left of Matcha Coconut Rice within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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