Matcha Rice Pudding Recipe

If you’re looking for a cozy, comforting dessert with a twist, you’ve got to try this Matcha Rice Pudding Recipe. I absolutely love how the subtle earthiness of matcha blends beautifully with the creamy, comforting texture of classic rice pudding. Whether you’re craving something warm after dinner or a chilled treat on a sunny afternoon, this recipe has got you covered. Stick around—I’m excited to walk you through all the little tips that make this pudding just perfect every single time!

this …

Ingredients You’ll Need

The magic here is in the pairing of arborio rice for that creamy texture, with matcha powder that brings a subtle, refreshing green tea flavor. Plus, I’ve included some little touches like sweetened condensed milk and white chocolate chips to elevate the dessert even further.

• Arborio rice: Its high starch content creates that creamy, melt-in-your-mouth pudding texture.
• Water: Just enough to start cooking the rice evenly.
• Milk of choice: Feel free to use dairy or plant-based milk, but full-fat milk really makes it rich and luxurious.
• White sugar: Adds sweetness but doesn’t overwhelm the delicate matcha flavor.
• Matcha powder: Use high-quality culinary matcha—it makes a big difference in taste and color.
• Butter (softened): Adds richness and a silky mouthfeel.
• Vanilla essence: A little depth boost that complements both the rice and matcha.
• Sweetened condensed milk: For that luscious creaminess and subtle caramel hint.
• Pinch of salt: Balances the sweetness and enhances all flavors.
• White chocolate chips (optional): Melt in the pudding for little bursts of sweetness that I think you’ll love!

Variations

I love playing around with this Matcha Rice Pudding Recipe depending on the season or who I’m serving it to. It’s super forgiving and easy to tweak, so make it your own and enjoy every bite your way.

• Use coconut milk: I swapped in coconut milk once for a tropical twist—turned out creamy with a hint of coconut that paired amazingly with the matcha.
• Add toasted nuts: Sprinkling roasted almonds or pistachios on top added a delightful crunch contrast that my family went wild for.
• Swap white chocolate for dark: For a less sweet, more complex flavor profile, using dark chocolate chips gave the pudding an elegant edge.
• Make it vegan: Simply use plant-based milk, vegan butter, and skip the white chocolate or use vegan chocolate chips, and you’re good to go.

How to Make Matcha Rice Pudding Recipe

Step 1: Gather and Prepare Your Ingredients

Before you start, measure everything out and have your ingredients ready. Matcha powder can clump, so I like to sift it briefly or whisk it into the milk beforehand if you want an even smoother blend. Also, keep your butter softened—it’ll melt evenly once you add it to the pot.

Step 2: Combine Everything in a Saucepan

Pop the arborio rice, water, milk, sugar, matcha powder, butter, vanilla, condensed milk, and a pinch of salt straight into a medium saucepan. I love how dumping it all in one pot saves time and simplifies clean-up.

Step 3: Bring It to a Boil Then Simmer

Turn the heat to medium-high and bring this mixture to a gentle boil, stirring here and there so nothing sticks. Once it boils, reduce to simmer and let it cook for 30 to 35 minutes. You’ll want to keep stirring every now and then—I discovered the hard way that leaving it unattended causes the rice to stick and burn at the bottom, which can be a bummer when you’re aiming for creamy perfection.

Step 4: Stir in White Chocolate Chips & Cool

Once the rice is tender and the pudding is thickened to your liking, turn off the heat and gently stir in the white chocolate chips if you’re using them. They melt into little luxurious pockets of sweetness that make every bite special. Let it cool before serving warm, or pop it into the fridge for a couple of hours if you’d rather enjoy it chilled.

How to Serve Matcha Rice Pudding Recipe

Garnishes

I love topping this pudding with a light dusting of extra matcha powder for that intense green tea kick. Sometimes I add toasted coconut flakes or a handful of fresh berries—both add a little brightness and texture that balance the creamy pudding beautifully.

Side Dishes

If I’m serving this as part of a dessert spread, I like to pair it with light, fresh sides like a citrusy fruit salad or a crisp green tea sorbet. It cuts through the richness and refreshes the palate.

Creative Ways to Present

For a fancy occasion, I’ve spooned the matcha rice pudding into glass jars layered with crushed pistachios and edible flowers on top. It’s such a charming presentation that always impresses guests and makes the dessert feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered tightly in the fridge for up to three days. It thickens quite a bit as it cools, so it gets easier to scoop but just as tasty. If it feels a tad too thick when you serve it cold, just stir in a splash of milk to loosen it up.

Freezing

Freezing isn’t my go-to for this pudding because the texture can change a bit, turning the rice grainy. But if you must freeze, portion it out before freezing and thaw overnight in the fridge. Reheat with gentle stirring to bring some creaminess back.

Reheating

To reheat, I warm it gently in a saucepan over low heat, stirring frequently to prevent sticking. Sometimes I add a splash of milk to revive that creamy texture. It’s just as cozy and comforting as freshly made!

FAQs

Final Thoughts

This Matcha Rice Pudding Recipe has become a personal favorite of mine, partly because it’s comfort food and partly because it feels special with that hint of green tea flavor. It’s an easy way to introduce something fresh and different to a classic dessert, and trust me, once you try it, you’ll find yourself coming back to it again and again. So go ahead, give it a try—I’m betting it’ll be a new staple in your kitchen like it is in mine!

Print