Matcha Rice Pudding with Raspberries and Maple Syrup
Ingredients
- ½ cup basmati rice
- 2 cups milk
- 2 tsps maple syrup
- 1 tsp vanilla extract
- 1–1½ teaspoons matcha powder , mixed in 2 tablespoons water
- Pinch of salt
- ¼ cup unsweetened shredded coconut, for serving
- ½ cup fresh raspberries, for serving
- Extra maple syrup, for drizzling
Instructions
Harness the power of matcha powder in your rice pudding desserts.
Step 1
Bring the milk and rice to a gentle boil over medium heat in a medium saucepan. Reduce heat to low, cover, and simmer for 18–20 minutes, stirring occasionally until the rice is tender and has absorbed the milk.
Step 2
Stir in maple syrup, vanilla extract, and a pinch of salt. Then, in a small bowl, whisk the matcha powder with 1–2 tablespoons of warm water to form a smooth paste, then stir it into the pudding.
Step 3
Continue cooking uncovered over low heat, stirring regulary, for another 5–10 minutes until the pudding is thick and creamy.
Step 4
Scoop into bowls and add toasted coconut, fresh raspberries, and an extra drizzle of maple syrup on top.
