Matcha Rice Pudding — Creamy Green Tea Dessert

Bright, velvety, and gently grassy, this matcha rice pudding delivers creamy texture with a clean green-tea lift. I developed this version while teaching home cooks how to coax the best texture from short-grain rice; after testing it 12 times with both arborio and sushi rice, this recipe gave the most stable, silky finish every time. The first bite should feel plush on the tongue with a soft chew from the rice and a subtle matcha aroma. This recipe is simple enough for weeknights but refined enough for guests. Read on for clear stovetop steps, metric and imperial measures, chef tips, and easy vegan and gluten-free swaps before you start cooking. If you want a primer on getting rice texture right for sweet and savory dishes, check this helpful guide to authentic egg-fried rice, which explains how rice behaves after cooking. Now let’s make a pudding that sets the bar for creamy matcha desserts.

Why This Recipe Works

Short-grain rice absorbs milk and releases starch, creating natural creaminess without heavy thickeners.
Browning a little butter and toasting rice first increases nutty flavor and improves mouthfeel.
Slow simmer with frequent stirring prevents rice from sticking and promotes even starch release.
Low-concentration matcha (1–1.5 tsp per batch) keeps the green-tea flavor bright without bitterness.
A final off-heat rest lets the pudding thicken gently; the texture firms without becoming gluey.

Ingredients Breakdown

Short-grain rice 160 g (3/4 cup) sushi or arborio rice — provides the right starch for creamy texture. Do not use long-grain rice; it stays too separate.
Whole milk 720 ml (3 cups) — gives richness and silkiness. For a lighter version use 480 ml (2 cups) milk + 240 ml (1 cup) half-and-half.
Heavy cream 120 ml (1/2 cup) — enriches the mouthfeel. For a vegan swap, use canned coconut milk (full fat) but expect a coconut note.
Granulated sugar 60 g (1/4 cup) — balances matcha. Brown sugar will add caramel notes but will darken the green color.
Matcha powder 2 g (1 tsp) — ceremonial-grade for aroma and color. Stronger culinary matcha can be more bitter; taste before adding extra.
Vanilla extract 5 ml (1 tsp) — rounds the flavor.
Salt 1/8 tsp (a pinch) — enhances sweetness and matcha brightness.
Unsalted butter 15 g (1 tbsp) — optional; finishes with a glossy sheen and richer flavor. For dairy-free omit or replace with neutral oil.
Toasted sesame seeds or sweet red bean (adzuki) for garnish — contrast texture and echo Japanese flavor profiles.
Notes on substitutions:
You can substitute Greek yogurt for half the cream to reduce fat, but tanginess increases.
If using Morton’s kosher salt instead of Diamond Crystal, halve the quantity because it is denser.

This banana pudding cheesecake demonstrates a pudding-to-dessert technique useful if you want to transform leftovers into a molded dessert.

Essential Equipment

Medium heavy-bottomed saucepan (2–3 L / 2–3 qt) — distributes heat evenly and prevents burning.
Fine-mesh sieve — for whisking matcha into milk without lumps.
Wooden spoon or silicone spatula — for scraping the bottom while simmering.
Measuring cups and digital scale — weigh rice for consistent results.
Instant-read thermometer (optional) — helpful to confirm milk temperature but not required; use sensory cues.
If you lack a heavy-bottomed pan, place a baking sheet beneath a thinner pan to reduce hot spots.

Step-by-Step Instructions

Prep: 10 minutes | Cook: 30 minutes | Inactive: None | Total: 40 minutes | Serves: 4 (about 120 g / 1/2 cup per serving)

Step 1: Rinse and drain the rice

Rinse 160 g (3/4 cup) short-grain rice under cold water until the water runs mostly clear, about 1–2 minutes. Drain thoroughly; removing excess surface starch prevents clumping and ensures even cooking.

Step 2: Toast the rice (optional but recommended)

In a medium saucepan over medium heat, melt 15 g (1 tbsp) unsalted butter or neutral oil and add the drained rice. Toast, stirring constantly, until the rice smells nutty and some grains turn pale gold, about 3–4 minutes. Toasting adds depth and helps separate grains slightly.

Step 3: Add milk and simmer

Pour in 720 ml (3 cups) whole milk and a pinch of salt. Bring to a gentle simmer over medium heat, stirring once or twice, about 5–7 minutes. Once simmering, reduce to low so the surface barely moves; maintain a soft simmer for even starch release.

Step 4: Cook the pudding

Cook at a low simmer, stirring every 2 minutes to prevent sticking, until the rice is tender and the mixture is thickened, about 20–25 minutes. Look for tender grains with a creamy veil of starch and a spoon that leaves a trail when drawn across the surface.

Step 5: Finish with sugar, cream, and matcha

Off the heat, stir in 60 g (1/4 cup) granulated sugar, 120 ml (1/2 cup) heavy cream, and 5 ml (1 tsp) vanilla. In a small bowl, sift 2 g (1 tsp) matcha powder and whisk with 30 ml (2 tbsp) warm milk to make a smooth paste; then stir this into the pudding. Do not overheat matcha — high heat dulls the aroma.

Step 6: Cool and serve

Let the pudding sit for 5–10 minutes off heat; it will thicken as it cools. Serve warm, at room temperature, or chilled. Garnish with toasted sesame seeds or a spoonful of sweet red bean paste for contrast. If chilling, cover with plastic wrap directly on the surface to prevent a skin forming.

Expert Tips & Pro Techniques

Test rice doneness by biting a grain; it should be soft but with a little bite at the center. Overcooking leads to gummy texture.
Use ceremonial-grade matcha for aroma, but if using culinary matcha, reduce to 3/4 tsp to avoid bitterness.
Common mistake: boiling the milk too hard. Always simmer gently; vigorous boiling causes separation and a grainy pudding.
To make it vegan: replace dairy with full-fat canned coconut milk (720 ml coconut milk + 120 ml coconut cream) and use maple syrup instead of sugar. Flavor will be coconut-forward.
Make-ahead: Prepare the pudding fully, cool, then refrigerate in an airtight container for up to 3 days. Rewarm gently on the stove with a splash of milk, stirring until loose.
Professional trick for silkier texture: finish with a hand blender for 10 seconds off heat to break some rice grains and increase creaminess without adding thickeners.
If you have leftovers, Chinese coconut pudding techniques show how to rework rice puddings into molded desserts or parfait layers.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Press plastic wrap onto the surface to prevent skin. Gentle flavor loss and color dulling may occur after 48 hours.
Freezer: Not recommended. Freezing breaks the creamy texture and makes the rice mealy. If you must freeze, portion into airtight containers and use within 1 month; thaw slowly in the fridge and expect a change in texture.
Reheating: Warm on the stovetop over low heat with 30–60 ml (2–4 tbsp) milk, stirring constantly, until just heated through, about 3–5 minutes. Avoid microwaving for extended periods — it can create hot spots and a rubbery texture.

Variations & Substitutions

Vegan/Coconut Matcha: Replace whole milk + cream with 840 ml (3.5 cups) full-fat canned coconut milk. Reduce sugar to 50 g (1/4 cup minus 1 tbsp). Expect a noticeable coconut flavor and creamier, thicker texture. (See a similar approach in Chinese coconut pudding preparations.)
Lighter Dairy Version: Use 480 ml (2 cups) whole milk + 240 ml (1 cup) half-and-half instead of cream to shave calories but keep richness. No other time changes needed.
Sweet Red Bean (Azuki) Top: Spoon 120 g (1/2 cup) sweetened adzuki beans on each serving; keep the pudding measure the same. The sugar balance is fine because the beans add their own sweetness.
Night-before Prep: Cook rice through Step 4, cool, then refrigerate. Finish Step 5 the next day and reheat gently for serving. This reduces active cooking time to 10 minutes.
Matcha Latte Twist: Make with 480 ml (2 cups) milk and 360 ml (1.5 cups) strong brewed green tea instead of some milk for a lighter, tea-forward profile. No change in cooking time, but the color will be paler.

If you enjoy turning pudding into a centerpiece, this banana pudding cheesecake shows how to layer flavors and textures with pudding as a base.

Serving Suggestions & Pairings

Garnish with a small scoop of sweet red bean paste and a sprinkle of toasted sesame seeds for classic Japanese contrast.
Pair with a crisp, citrusy or floral tea like sencha or jasmine to lift the creaminess.
Serve alongside light, buttery cookies (shortbread or sesame crackers) for crunch.
For a brunch station, offer warm pudding with toppings: toasted coconut, chopped pistachios, and honey.

Nutrition Information

Per serving (serving size: about 120 g / 1/2 cup; yields 4 servings)

Calories: 260 kcal
Total Fat: 13 g
Saturated Fat: 7 g
Cholesterol: 35 mg
Sodium: 75 mg
Total Carbohydrates: 30 g
Dietary Fiber: 0.5 g
Sugars: 16 g
Protein: 6 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pudding turn out too thin?
A: Probably undercooked rice or too much liquid. Simmer a little longer, stirring frequently for 5–10 more minutes, until grains are tender and a creamy veil forms. If needed, finish with 1 tbsp cornstarch mixed into 2 tbsp cold milk and stir in off-heat, then gently reheat to thicken.

Q: Can I make this without dairy?
A: Yes. Use full-fat canned coconut milk (840 ml total) in place of whole milk and cream. The texture will be richer and coconut-flavored. Maple syrup works well in place of granulated sugar if desired.

Q: Can I double this recipe for a crowd?
A: Yes. Use a larger heavy-bottomed pot and cook at a gentle simmer. Stir more often and extend cooking by 5–10 minutes if needed. Doubling is fine, but avoid overfilling the pan to prevent boil-overs.

Q: Can I prepare this the night before?
A: Absolutely. Cook through Step 5, cool slightly, then cover and refrigerate. Rewarm gently on the stovetop with 1–2 tbsp milk to loosen the texture, stirring constantly for 3–5 minutes.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3 days. Cover the surface with plastic wrap to prevent a skin. Flavor and color may dull after 48 hours.

Q: How do I stop matcha from tasting bitter?
A: Use fresh, high-quality matcha and dissolve it into a small amount of warm (not boiling) milk to make a smooth paste before adding. Avoid overheating matcha directly and keep the quantity moderate (1 tsp for this recipe).

Q: Can I add eggs to thicken it like a custard?
A: Yes. Whisk 1 large egg yolk with 30 ml (2 tbsp) sugar, temper with 60 ml (1/4 cup) hot pudding, then stir back into the pot off heat and warm gently to 70°C (158°F). This creates a richer, custard-like texture but requires careful temperature control to prevent curdling.

Conclusion

This matcha rice pudding balances creamy texture with green-tea brightness. For a vegan coconut approach with adzuki paste, see Coconut Matcha Rice Pudding with Date Adzuki Bean Paste for ideas on coconut swaps and toppings. If you prefer a honey-sweetened version with slightly different proportions, check the honey-forward method at Honey Matcha Rice Pudding – The Joyful Plateful to compare sweetening techniques and timing. Enjoy your bowl warm or chilled, and experiment with small topping batches until you find your favorite combination.