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September 15, 2012: Green Tea Rice Porridge

September 15, 2012

Here is an interesting, yet simple variation to short-grained rice dish: green tea rice porridge. This is traditionally served in Japan for breakfast or for a snack.

Green Tea Rice Porridge:

Boil water. Steep 1 Tblsp. green leaf tea in 2C. H2O for 5 minutes and filer out tea leaves. In 1/2C. H2O, add 1/2 Tsp. macha powdered tea and whisk. Add tea to 1C. sushi rice (do NOT wash rice as the starch is necessary for the porridge.) Bring to a boil, reduce heat to simmer, cover. Gently stir occasionally. After the rice has absorbed the H2O, remove from heat. Add 1/2Tsp mirin and stir. Serve in individual bowls. Top with a dribble of sesame oil and serve with shoyu.

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