Matcha chocolate rice pudding {jade rice + coconut milk}

Matcha chocolate rice pudding – jade rice, cooked in creamy coconut milk, infused with greet tea powder, and topped with dark chocolate crust – delicious and elegant dessert.

This matcha chocolate rice pudding is a delicious and elegant twist on the good old rice pudding.  It’s made of jade rice, matcha green tea powder, and coconut milk, and a thin crust of dark chocolate on top adds the perfect  finish.

It’s a decadent and unique, bitter-sweet combination, with both the matcha green tea powder, and dark chocolate lending their own mild bitter flavors, harmoniously blended with creamy coconut milk.

I used jade rice here, a new favorite of mine, which is a medium-grain rice, flavored with bamboo juice. The bamboo gives it a delicate green tea flavor, and a gorgeous shade of pale green color.  I got mine from the bulk section of a local health food store, but you can also find jade rice online.  I love how it turns out moist and creamy, and tastes and looks great in savory rice dishes like casseroles, risotto, paella too.  You can sub it with any other medium-grain rice for this recipe because the flavor (and color) comes mostly from the matcha powder here.

I thought serving it in espresso cups makes for a fun presentation, and also keeps the protion size in check.  Although not overly sweet, this rice pudding is definitely filling.

Happy Friday, friends!

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Matcha chocolate rice pudding {jade rice + coconut milk}

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

 

Matcha chocolate rice pudding - jade rice, cooked in creamy coconut milk, infused with green tea powder, and topped with dark chocolate crust - delicious and elegant dessert.

Course: Dessert

Servings: 6 -8

Calories: 347 kcal

Author: Viktoria

Ingredients

• 1/2 cup jade rice , or other medium-grain rice
• 2 tsp matcha green tea powder
• 4 Tbs coconut sugar
• 3 cups coconut milk
• 1 tsp vanilla extract
• 150 g dark chocolate
• 1-2 Tbs coconut oil (optional)

Instructions

1. Mix all ingredients, except chocolate in a sauce pan, and bring to a gentle simmer. Lower heat, and simmer, partially covered for 30-40 minutes, until creamy and cooked.
2. Divide the pudding in 6-8 small cups.
3. Melt the chocolate, and make a quick ganache by adding 2 Tbs of melted coconut oil. Mix until incorporated.
4. Pour melted chocolate over the rice pudding to form a thin crust, and place in the fridge until the chocolate sets - about an hour.
5. Serve, sprinkled with matcha powder.