Genmai Tea Infused Jasmine Rice Horchata
Genmai Tea Infused Jasmine Rice Horchata

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, genmai tea infused jasmine rice horchata. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Genmai Tea Infused Jasmine Rice Horchata is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Genmai Tea Infused Jasmine Rice Horchata is something which I have loved my whole life.

Genmaicha (玄米茶, "brown rice tea") is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. Stir fried rice with egg, tomato, green onion and white onion. Green Tea infused GABA: Organic Rice.

To begin with this recipe, we must prepare a few ingredients. You can cook genmai tea infused jasmine rice horchata using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Genmai Tea Infused Jasmine Rice Horchata:
  1. Take 1 + 1/4 cups uncooked jasmine rice
  2. Take 6 cups water total
  3. Get 1 cup milk
  4. Make ready 1/3-1/2 cup sugar, depending on how sweet you like your horchata
  5. Make ready 1/2 teaspoon salt
  6. Make ready 2 bags genmai tea (or you could use a number of other Asian teas like green, oolong, jasmine…)

Zenkouen Tea Garden Genmai hojicha by Zenkouen Tea Garden (JAS Organic). Genmai Cha is a classic Japanese green tea, blended with toasted, popped rice. Originally created to stretch short supplies of tea, now enjoyed by tea lovers here and abroad. Warm and nutty taste, with a lovely savory quality.

Instructions to make Genmai Tea Infused Jasmine Rice Horchata:
  1. Soak the rice in 3 cups of water for 2 to 3 hours, stirring two or three times during the process to make sure all the grains are steeped. Microwave your tea bags for 30 seconds and steep the tea in the mixture as well. (your tea bag staples will be just fine in the microwave for that short amount of time). (Microwaving the tea blooms the flavor and infuses the cold liquid more quickly than if you hadn't heated the tea.)
  2. Remove the tea, put the rice and water in a blender and blend, starting on low, and then eventually moving to the liquefy setting. Blend at the liquefy setting for 20 seconds or so.
  3. Stop the blender, add the remaining ingredients including the other 3 cups of water, and blend (again starting on a low setting and moving to the high setting to avoid splatter) for a good minute or so.
  4. Pour the content of the blender, including the rice, into a pitcher (including the tea bags if you'd like more tea flavor) and cool in the refrigerator for a minimum of 30 minutes.
  5. You can either strain the horchata through a fine sieve or china cap before or when serving or you can just keep the rice in the pitcher and just allow it to settle to the bottom like silt. Keeping the rice rather than straining allows the rice to continue to add flavor and body to the horchata as it settles, and you'll have to problems pouring the horchata into a glass without accompanying rice particles.
  6. Enjoy!

A hearty cup of tea that is easy to combine with food. This quick, simple coconut rice recipe is unusual in that it uses coconut water instead of the typical coconut milk. The result is a lighter, slightly sticky texture and delicate, refined coconut flavor. We had requests asking us to take a look at whether our diets could improve sleep. So we teamed up with a nutritionist and tackled exactly that.

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