Recipe courtesy of Martha Stewart
1 hr 10 min
10 min
4 cups



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.



Herbed Rice

Recipe courtesy of Trisha Yearwood

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Saffron Basmati Rice

Recipe courtesy of Sunny Anderson

Pigeon Peas and Rice

Recipe courtesy of Guy Fieri

Chicken and Wild Rice Casserole

Recipe courtesy of Trisha Yearwood

Long Island Iced Tea

Recipe courtesy of Ina Garten

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Edamame Fried Rice

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking