A real antioxidant explosion – Matcha Rice Cream With Blueberries and Almonds
Even though I’m having a frugal month (or at least try to have one), it doesn’t mean that I give up on every sweet pleasure here, I just make it a little healthier (in this case, it’s the calcium that is good for you) and less sweet and I make the portions smaller. That either means that you are a good girl/boy and just eat one or you are a girl/boy without any character and eat two, hopefully feeling guilty about it so that you restrict yourself to those. two.
One reason to why I wanted to make a sweet apart from just eating it is that since our Plate To Page Tuscany Workshop last October I have been longing to use one of the products from our sponsors, the matcha powder from the Matcha Factory. So I have been thinking and thinking, coming up with the wildest dishes but I feel like those days are over, at least for the moment, and I wanted to make something that is easy to make as well as pleasant to eat. And as healthy as possible so when I had the Matcha powder, rice flour, milk and blueberries I just had no choice!
MATCHA RICE CREAMS WITH BLUEBERRIES AND ALMONDS
4 frugal servings
500 ml/ 2,1 cup milk, I used full-fat milk because I prefer that but you do as you please
1-2 full tbsp honey or more
4 tbsp rice flour
250 g/8,8 ounce blueberries
2 tsp matcha powder, you can add more or use less if you want
almond flakes
Mix the rice flour and matcha powder well and then mix it with a little milk. Put the rest of the milk in a pan over medium heat, add the honey and then add the rice flour and milk mix, stirring all the time. When it comes to a boil, lower the heat and simmer for about 4-5 minutes always stirring. Leave the cream to cool.
Take out the little ramekins or bowls you want to serve the rice cream in and put a first layer of blueberries in them. Spoon some rice cream into the ramekins and add another layer of blueberries, go on doing this until they are full.
Top with a blueberry and sprinkle flaked almonds over before serving.
L
How much Matcha powder?
These look so fine! Love to have a go at all these antioxidants!
beautiful! I love matcha!
I can almost feel the gentle taste of this dessert through your photographs. So lovely!
First of all: happy 2012, Ilva! I totally forgot I had this matcha powder, but not after seeing this post: I need to try it soon. This looks delicious, love the colours!
This is a great idea, Ilva, and I like your arrangements of the blueberries in the photos, but I wonder if perhaps the matcha would offer more antioxidants (and flavor) if it were subjected to less heat–that is, if you added it to the milk and rice flour mixture *after* you’ve taken it off the heat. Traditionally, when preparing matcha for drinking, hot–not boiling–water is added. As I understand it, in general, boiling water is used in the preparation of black teas, but not green teas.
I love the matcha rice cream! Actually I have got some matcha powder left in the fridge, lucky coincidence!
A Happy 2012 to you and your family!
I’ve never used matcha before. I had finally found a source for it in amsterdam but when I arrived to buy a package they were out of it. Believe it or not. But this looks delicious and pretty too!
Ilva, if I’m reading this right, the rice flour thickens the cream. Is that right? This looks wonderful, and I think it’s going to be made soon at our house…
Sounds like a delicious use of matcha to me! Think we might have to give this one a go.
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