Tea Infused Rice Recipes

TEA-INFUSED RICE

Steps:

• Put the rice in a rice cooker and fill to the "one cup" mark with water. Note that some rice cookers don't actually use measuring cup sizes of rice; if that is the case, only use one of the provided cup fulls of rice.
• Place the tea bag of whichever flavour on top of the rice. Make sure the bag is fully submerged in the water. This is why tea balls won't work: the tea needs to be completely submerged in water.
• Turn the cooker on a leave it until it's done. Then stir in the sweetened condensed milk, to taste, add any fruits or nuts if you wish, and then eat it!
• Winning Combinations:.
• Chai tea with diced white peaches.
• Oolong with almond slices (I prefer to use evaporated milk with this one, because I like to relish the flavour of the oolong tea).
• Green tea with lichi fruit.
• Apple mint (for this I didn't use a tea bag, just a few sprigs of apple mint leaves from my houseplant).
• Rooibos with dried cranberries.

JASMINE TEA RICE

Steps:

• Bring 2 1/4 cups water to a boil in a medium saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.
• Return brewed tea to saucepan; add salt. Bring to a boil over medium-high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.

GREEN TEA RICE

Steps:

• Place tea bags in a 4 c measuring cup and cover with 3 c water. Steep 7-10 minutes and discard the tea bags.
• Combine rice, garlic, ginger, and tea in a medium saucepan and bring to a boil. Cover pan, reduce heat to medium low, and simmer 10 minutes.
• Add frozen vegetables and cover pan again. Cook 5-10 minutes more, or until tea is absorbed and vegetables are hot and crisp-tender. Stir in green onions and sesame seeds and season with salt and pepper.