This ultra-creamy hojicha rice pudding is a fun twist on a classic dessert. It’s creamy, slightly sweet, and perfectly balanced with the toasty, caramel-like notes of hojicha. It turns out that combining the creamy, comforting texture of traditional rice pudding with the earthy richness of roasted green tea is a fantastic idea. The result is a dessert that feels both comfortingly familiar and refreshingly new. Best of all, since it mostly uses pantry staples, it’s a recipe you can easily whip up and make whenever the craving strikes!
We love serving this rice pudding with a dusting of cinnamon and toppings like fresh or dried fruit for added flavor and texture.
What is hojicha?
Hojicha is a Japanese roasted green tea known for its nutty, caramel, slightly sweet flavor. Unlike traditional green teas, which are steamed, hojicha tea leaves are roasted over a high heat, which gives the tea its distinct toasty aroma and reddish-brown color. It's very different from traditional green tea or matcha! The way the tea leaves are processed also lowers their caffeine content, making it a great option for the evening or in desserts.
Recipe Ingredients:
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Rice: While any type of rice can work for rice pudding, short-grain varieties like Arborio or sushi rice yield the creamiest texture.
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Hojicha: We used loose-leaf hojicha to make this, but powdered hojicha or tea bags also work. Just ensure the tea is strongly brewed.
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Milk: Use whole milk for the creamiest results, or substitute with a plant-based milk like almond, which also tastes delicious.
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Vanilla: Opt for pure vanilla extract rather than imitation vanilla for the best flavor.
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Egg
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Brown sugar
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Cinnamon: Adjust the amount to your liking.
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Cardamom: Use sparingly, as its flavor can easily dominate.
Ingredients:
3 tbsp hojicha (loose leaf)
2 cups hot water
2 cups almond milk
1 cup rice
1 egg
1/3 cup brown sugar
1 tsp vanilla extract
½ tsp cinnamon
Dash of cardamom
Optional Toppings: raisins, nuts, fresh fruit
Directions:
- Brew the hojicha by steeping tea in 1 cup hot water (175 F) for ~10 minutes.
- Combine the rice, milk, and brewed hojicha in a small saucepan. Bring to a gentle boil over medium heat.
- Reduce the heat to low and simmer, stirring frequently to prevent sticking, for 20-25 minutes or until rice is tender.
- In a small bowl, whisk together egg and brown sugar. Add half a cup of hot rice mixture to the egg mixture and vigorously whisk.
- Add egg mixture back into saucepan and stir until thickened, or until rice mixture reaches about 160 F. Be careful not to boil to prevent the rice from curdling.
- Remove from heat and stir in vanilla and cinnamon.
Serve warm or cold.
Tips:
- The pudding will continue to thicken as it cools. For a thinner consistency, add a bit of extra milk.
- If the pudding becomes too thick while cooking, stir in additional milk.
- While you can use any type of rice, long-grain rice will hold its form more than short-grain rice. Short-grain rice will give you a creamier and better texture.
- Brew a strong hojicha tea by steeping the leaves for at least 10 minutes or longer.
- Stir the rice frequently during cooking to prevent the bottom from burning and to release starch for an ideal texture.
- Cooking time can vary a bit based on the rice you use and on your stovetop.
Bottom Line: Enjoy this comforting dessert
This hojicha rice pudding is the perfect comforting treat. Full of flavor, it can be served hot or cold, depending on your mood. Add your favorite toppings, like dried fruit, nuts, or even some extra cream, and savor all the delicious goodness!
