Recipe courtesy of Martha Stewart
Total:
1 hr 10 min
Active:
10 min
Yield:
4 cups
Level:
Easy

Ingredients

Directions

Rinse rice thoroughly. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Uncover, and let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula.

Wet hands and rice molds with water to prevent rice from sticking. Fill molds about 2/3 full with rice. Using a gentle rocking motion, evenly compact rice with the mold's press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature.

Using a traditional Japanese rice press, form the infused rice into exotic shapes like bamboo sprouts, gourds, fans, pine blossoms, and plum blossoms.

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