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Green Tea Rice
Source: Eating Well

Substitution note: Although brown rice is not used in traditional Japanese cooking, you can use short-grain brown rice instead of white rice in this recipe. Rinse and soak the rice as directed in Steps 1 and 2. In Step 4, increase water to 2 1/2 cups and cook the brown rice for 22 minutes, then let rest for 10 minutes.Tip: To toast sesame seeds: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until they are lightly browned, 2 to 3 minutes.

Rating:
Prep Time: 70 minutes
Cook Time: 90 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Green Tea Rice
2 cup  cold water
0 3/4 tsp  kosher salt
2 tbsp  sesame seeds
Directions
  1. Place rice in a fine-mesh sieve and rinse under cold water, using your hand to gently stir the rice until the milky-white liquid runs clear, about 2 minutes.
  2. Transfer the rice to a heavy medium saucepan and add water and sake. Let soak for at least 1 hour.
  3. Using a mortar and pestle or spice grinder, grind tea leaves and salt to make a powder. Stir it into the rice.ring the rice to a boil. Reduce heat to very low and cook, covered, for 10 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes more, so it can settle and finish cooking.
  4. Remove the lid and gently stir the rice. Sprinkle each serving with some toasted sesame seeds.

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