Japanese Matcha Rice Pudding

Rinse the short-grain rice in cold water until the water runs clear, then drain. Place the rinsed rice in a medium, heavy-based saucepan with the 300ml of water. Bring to the boil over medium-high heat, then reduce to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally, until most of the water has been absorbed and the rice is beginning to soften. Short-grain Japanese rice releases a high amount of starch as it cooks, which is what gives this pudding its naturally thick, creamy, almost porridge-like consistency — this is the correct texture and is entirely different from the thin, watery result you would get with long-grain rice. Do not rinse the rice a second time after this initial cook; the surface starch that remains is what thickens the pudding.

Sift the matcha powder into a small bowl — sifting is not optional, as unsifted matcha forms stubborn lumps that will not dissolve smoothly into the pudding. Add 3 tablespoons of the coconut milk from the first tin and whisk vigorously with a small whisk or fork until the matcha is completely smooth and no green specks remain. This is blooming the matcha — dispersing it in a small amount of liquid before adding it to the main pot prevents clumping and ensures an even, vivid green colour throughout the pudding. Pour the remaining coconut milk from both tins into the saucepan with the par-cooked rice. Add the bloomed matcha mixture, coconut sugar, salt, and vanilla extract. Stir well to combine. The pudding will turn a beautiful, deep jade green immediately.

Bring the pudding to a gentle simmer over medium heat, stirring to combine. Reduce the heat to low and cook uncovered for 20–25 minutes, stirring frequently — every 2–3 minutes — to prevent the rice from sticking to the base of the pan and to encourage the starch to release evenly into the coconut milk. The pudding is ready when the rice is completely tender, the mixture has thickened to a loose, creamy consistency that coats the back of a spoon, and a spoonful holds its shape briefly before slowly spreading. It will continue to thicken as it cools, so pull it off the heat when it is slightly looser than you want the finished texture to be. Taste and adjust — add a little more coconut sugar if you prefer it sweeter, or a touch more matcha (bloomed in a teaspoon of warm water first) if you want a more pronounced green tea flavour. The bitterness of the matcha should be present but balanced by the sweetness of the coconut and sugar.

Combine the coconut cream, coconut sugar, and pinch of salt in a small bowl and stir until the sugar dissolves. The drizzle should be pourable but slightly thicker than the pudding — if the coconut cream is very solid, warm it briefly in a small saucepan over low heat until just fluid. Ladle the warm matcha rice pudding into four bowls or glasses. Spoon the salted coconut drizzle over the top of each serving in a thin, generous stream. Dust a very small pinch of sifted matcha powder over the surface using a fine sieve — this deepens the green colour and signals the flavour to come. Add a few fresh raspberries or strawberry slices alongside if using — their tartness and vivid red colour are a beautiful contrast to the deep green pudding. Serve warm, or leave to cool to room temperature and refrigerate for a chilled version.