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

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, genmai tea infused jasmine rice horchata. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Genmai Tea Infused Jasmine Rice Horchata is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Genmai Tea Infused Jasmine Rice Horchata is something which I’ve loved my whole life. They’re fine and they look fantastic.

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". Brown rice kernels ("genmai") are added to the green Bancha leaves, so the rice gets crispy and some open.

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

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

Green Tea infused GABA: Organic Rice. Type To boost the taste and nutritional quality in our GABA rice even more, we developed a natural germination process for our jasmine rice using green tea. 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.

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!

Warm and nutty taste, with a lovely savory quality. A hearty cup of tea that is easy to combine with food. I used to drink brown rice tea a lot when I worked in the city but haven't been able to find it anywhere else. I followed this recipe (double the rice minus the green tea) and it's perfect. The addition of toasted rice helped make the tea an affordable luxury at a time when tea was not yet widely available in the country.

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