3 Reviews of Green Tea Rice

From: Prose

On Jul 26, 2009

Wow! I love cooking with tea, and this is a lovely way to do so. The tea gives this dish a lot of flavor without using a sugary/fatty/salty sauce like a lot of stir-fry-type dishes. I only had about 3/4 cup of basmati rice, so I added 1/4 cup Bhutanese red rice, which has the same cooking time. I am looking forward to trying this with brown basmati rice (I would adjust the amounts and cooking time). I doubled the garlic and ginger and used a whole bag of frozen stir-fry veggies. Alas, I did not have any sesame seeds on hand. I did add 1/2 pound sauteed tofu for protein and served with low-sodium soy sauce, as suggested. I will definitely make this again and again.

From: WI Cheesehead

On Jul 28, 2009

Made this in the rice cooker. Put spring onion, garlic and ginger in bottom to cook before putting in water and rice. Also added fresh beans, cut into pcs with the rice. At the end, I mixed it all into some seasoned meat that I browned. Was very good. Only 1 child didn't like.

From: White Rose Child

On Aug 8, 2009

This is really good, a healthy and versatile side dish! I halved the recipe but followed directions exactly, except for doubling the amts of garlic and ginger. Stirred some salt and tamari into it just before serving. Excellent with barbequed tofu and greens. Thank you for posting!