Matcha Coconut Rice Bowl (Printable Version)
Creamy coconut rice meets earthy matcha in this vibrant breakfast bowl topped with fresh fruit and seeds.
# What You'll Need:
→ Rice Base
01 - 1 cup jasmine rice, uncooked
02 - 1 1/2 cups unsweetened canned coconut milk
03 - 1/2 cup water
04 - 2 tablespoons maple syrup or honey
05 - 1/2 teaspoon sea salt
→ Matcha Mixture
06 - 1 1/2 teaspoons matcha green tea powder
07 - 2 tablespoons hot water
→ Toppings
08 - 1 kiwi, peeled and sliced
09 - 1/2 mango, diced
10 - 1/2 cup fresh blueberries
11 - 2 tablespoons unsweetened coconut flakes
12 - 2 tablespoons chia seeds
13 - 2 tablespoons roasted pumpkin seeds
14 - 1 tablespoon toasted sesame seeds, optional
15 - Extra maple syrup or honey for drizzling
# How To Make:
01 - Rinse jasmine rice under cold running water until the water runs clear, removing excess starch for fluffier results.
02 - Combine rice, coconut milk, water, maple syrup or honey, and salt in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 15 to 18 minutes until tender and liquid is absorbed.
03 - Remove from heat and keep covered for 5 minutes, allowing the rice to steam and complete cooking evenly.
04 - Whisk matcha powder with 2 tablespoons hot water in a small bowl until smooth and completely dissolved, ensuring no lumps remain.
05 - Fluff cooked rice with a fork and fold in the prepared matcha mixture until evenly distributed, creating a vibrant green color throughout.
06 - Divide matcha coconut rice evenly between two serving bowls.
07 - Arrange kiwi slices, diced mango, blueberries, coconut flakes, chia seeds, pumpkin seeds, and sesame seeds over the rice in an appealing pattern.
08 - Drizzle with additional maple syrup or honey if desired. Serve warm for a comforting breakfast or at room temperature for a refreshing twist.
# Expert Advice:
01 -
- The coconut rice becomes this incredibly creamy canvas that balances matchas natural bitterness perfectly
- You can prep the rice ahead and keep it warm, making it ideal for feeding hungry weekend guests without stress
02 -
- Lumpy matcha will ruin the texture, so take your time whisking it into a smooth paste before folding it in
- The rice continues absorbing liquid as it sits, so if reheating leftovers, splash in some extra coconut milk
03 -
- Set out toppings in small bowls so everyone can build their own perfect combination
- If the matcha taste feels too intense, start with 1 teaspoon and work your way up