Matcha Coconut Rice
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.
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
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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.
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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.
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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.
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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.
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5
Remove the rice from heat and let it stand, covered, for 5 minutes.
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6
Fluff the rice gently with a fork, then divide into serving bowls.
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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).
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8
Serve warm for a comforting breakfast, or chill and serve cold for a refreshing option in warmer weather.