August 4, 2021

Honey Matcha Rice Pudding

At first I didn’t know what to say about this Honey Matcha Rice Pudding recipe. If you like matcha, you’ll love this, that much is for sure! But then I realized I haven’t used matcha here on the blog before, and so I haven’t gotten to share how amazing it is!

Matcha is a green tea powder with high concentrations of phytochemicals that are known to help boost mood and have cognitive benefits. Matcha contains caffeine and L-theanine, which together have beneficial effects on attention, memory, and suppression of distraction, as well a reducing anxiety. Plus, the L-theanine in matcha has been found to promote relaxation by reducing caffeine’s stimulant effects. Theanine is also a powerful antioxidant.

Because of the caffeine content, I would avoid having this rice pudding as a dessert too late at night. But as a breakfast or brunch sweet, or an afternoon pick-me-up, it would be the perfect mood booster! Top it with fresh fruit (or dried fruit, like the dried goji berries pictured below) for extra antioxidants and added nutrients.

Ingredients assembled for Honey Matcha Rice Pudding
Assemble your ingredients.

Stages of making Honey Matcha Rice Pudding
Slowly cook the rice in coconut milk, like making risotto, and then finish with the matcha powder, honey, vanilla, and salt. Taste and adjust the sweetness to your preference, adding more honey if needed.

Honey Matcha Rice Pudding served in a glass sundae dish topped with toasted coconut flakes and goji berries
Serve, garnished with toasted coconut and fruit (optional). Picture here with toasted coconut flakes and dried goji berries.

Original publication date: April 1, 2021

Honey Matcha Rice Pudding

Whether a breakfast or brunch sweet or an afternoon pick-me-up, Honey Matcha Rice Pudding is the perfect mood booster!


Kira Freed - The Joyful Plateful











1 Tbsp. coconut oil

1 cup short-grain rice, such as arborio or loto

~4 cups coconut milk, beverage-style

1/3 - 1/2 cup honey (depending on your matcha and your tastes)

1 Tbsp. matcha powder

1 tsp. vanilla extract

1/4 tsp. sea salt

Optional: Toasted coconut, fresh fruit, and/or berries, for topping and serving


  1. In a medium, heavy-bottomed pot, melt the coconut oil over medium heat.
  2. Add the rice and stir to coat in oil. Saute the rice for 2-3 minutes, just until fragrant and very lightly toasted.
  3. Add 1 cup coconut milk, and stir frequently until mostly absorbed.
  4. Continue adding coconut milk ~3/4 cup at a time, stirring frequently and waiting until mostly absorbed between each addition, until rice is cooked through and tender, about 22-25 minutes. Note: You likely will not use the entire carton of coconut milk, but it will be close!
  5. With the last addition, add 1/3 cup of the honey, matcha powder, vanilla, and salt. Taste and adjust sweetness to your preference by adding more honey, if desired.
  6. Serve rice pudding warm, topped with toasted coconut and/or fruit.
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