Genmaicha Toasted Rice Pudding
A creamy rice pudding infused with genmaicha tea, topped with caramelized puffed rice and a drizzle of black sesame—nutty, comforting, and entirely unique.
This rice pudding takes genmaicha's toasted rice character and runs with it—steeping the tea directly into the milk creates a warm, nutty base that tastes like the coziest version of arroz con leche you've ever had.
Using short-grain rice gives the pudding its signature creamy stickiness. The starch released during slow cooking thickens everything naturally, so there's no need for eggs or cornstarch.
The black sesame drizzle adds a gorgeous visual contrast and a deep, roasted flavor that amplifies the tea's nuttiness. If you can't find black sesame paste, tahini with a pinch of cocoa works surprisingly well.
Serve it warm on a cold day or chilled in the summer. Either way, top each portion right before serving so the puffed rice stays crunchy against the creamy pudding.
Ingredients
- 2 cups whole milk
- 1 cup coconut milk
- 3 tbsp loose genmaicha tea
- 1/2 cup short-grain rice (uncooked)
- 3 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp black sesame paste mixed with 1 tbsp honey
- 2 tbsp puffed rice or crushed arare for topping
How to make it
- 1Combine whole milk and coconut milk in a saucepan. Heat until just simmering, then remove from heat. Add genmaicha leaves, cover, and steep 15 minutes.
- 2Strain through a fine sieve, pressing the leaves. Return infused milk to the pot.
- 3Add rice, sugar, and salt. Bring to a gentle simmer, stirring frequently.
- 4Cook on low heat for 25–30 minutes, stirring often, until rice is tender and mixture is thick and creamy.
- 5Remove from heat. Stir in vanilla extract. The pudding will thicken further as it cools.
- 6Serve in small bowls. Drizzle with black sesame–honey mixture and top with puffed rice or crushed arare.
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