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Roasted rice tea
Preparation info
- Serves:
2
- Difficulty
Easy
- Ready in
15 min
Appears in
By Nisha Katona
Published 2017
A Japanese favourite called genmaicha or ‘dark rice tea’, I like to think of it as popcorn tea, as that is where its flavour takes me. This recipe makes a couple of cups of tea, but you can roast the rice in whatever quantity you like, then cool it and store it in an airtight container to use whenever you like.
Ingredients
2 tbsp 2 tsp
Method
Spread the rice in a thin layer in a wide heavy-based frying pan. Dry-fry the grains over a medium heat, stirring and re-spreading them constantly so that they brown evenly. Make sure that they do not burn as this will make your tea bitter. The process should take just over 5 minutes.
Remove the pan from the heat and allow the rice to cool completely.
Add the roasted rice grains