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Green Pekoe Rice Pudding

Patricia Turrisi TeaChef Level 1

The tea not only adds a subtle flavor to the coconut, milk, and rice in this recipe but also imparts a beautiful color and texture.

1 h 45 m 2


  • 2 tbsp. green pekoe tea leaves
  • 2 c. hot water
  • 3/4 c. jasmine rice, uncooked
  • 2 tbsp. butter
  • 1 15-oz. can coconut milk
  • 1 15-oz. can evaporated milk
  • 3 large eggs
  • 1 c. sugar


Brew tea in water and steep 5 min. Remove tea leaves.

Reserve 1/2 c. brewed tea. Heat remaining 1 1/2 c. brewed tea to a boil with the butter. Add rice and simmer 15 min.

Combine coconut milk, evaporated milk, 1/2 c. brewed tea, sugar, and eggs in a bowl. Whisk together until sugar and eggs blend with the rest of the ingredients thoroughly. Stir in cooked rice. Pour mixture into a buttered baking dish and bake at 325 degrees for 1 hour 15 min. After an hour, check to see whether an inserted knife just comes out clean. The pudding cooks a bit more after it is removed from the oven.

Refrigerate and serve cold.

prep time: 15 min. cook time: 14 min. for the rice plus 1 hour 15 min. to bake the pudding

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