Genmai Tea Infused Jasmine Rice Horchata. Genmaicha (玄米茶, "brown rice tea"), is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea". Roasted rice green tea, aluminum sealed teabag keeps in freshness for better taste All natural Genmai-cha is a blend of traditional green tea and roasted brown-rice Long-Grain Rice.
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. Genmai Cha is a classic Japanese green tea, blended with toasted, popped rice. You can cook Genmai Tea Infused Jasmine Rice Horchata using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Genmai Tea Infused Jasmine Rice Horchata
- You need 1 of + 1/4 cups uncooked jasmine rice.
- Prepare 6 cups of water total.
- Prepare 1 cup of milk.
- You need 1/3-1/2 cup of sugar, depending on how sweet you like your horchata.
- It’s 1/2 teaspoon of salt.
- Prepare 2 bags of genmai tea (or you could use a number of other Asian teas like green, oolong, jasmine…).
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. A hearty cup of tea that is easy to combine with food. Brown rice kernels ("genmai") are added to the green Bancha leaves, so the rice gets crispy and some open.
Genmai Tea Infused Jasmine Rice Horchata instructions
- 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.).
- 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..
- 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..
- 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..
- 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..
Genmaicha is a different kind of Japanese green tea that many people find intriguing. Brown rice kernels ("genmai") are added while the green Bancha leaves ("cha") are being dried, so the. The toasted brown rice gives it a nutty flavor. Put the rice in a small skillet and toast over medium-low heat until it turns dark in spots. Pour in the water and bring to a boil.