Genmai Tea Infused Jasmine Rice Horchata. Genmaicha (玄米茶, "brown rice tea") is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea". Green Tea infused GABA: Organic Rice.

Warm and nutty taste, with a lovely savory quality. A hearty cup of tea that is easy to combine with food. Nutty roasted rice is perfectly combined with green tea to create Genmai-cha. You can cook Genmai Tea Infused Jasmine Rice Horchata using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Genmai Tea Infused Jasmine Rice Horchata

1. It's 1 of + 1/4 cups uncooked jasmine rice.
2. It's 6 cups of water total.
3. It's 1 cup of milk.
4. Prepare 1/3-1/2 cup of sugar, depending on how sweet you like your horchata.
5. Prepare 1/2 teaspoon of salt.
6. It's 2 bags of genmai tea (or you could use a number of other Asian teas like green, oolong, jasmine...).

The distinctive mix of flavors and aromas make this tea a soothing choice after meals and throughout the day. I used to drink brown rice tea a lot when I worked in the city but haven't been able to find it anywhere else. I followed this recipe (double the rice minus the green tea) and it's perfect. This quick, simple coconut rice recipe is unusual in that it uses coconut water instead of the typical coconut milk.

Genmai Tea Infused Jasmine Rice Horchata instructions

1. Soak the rice in 3 cups of water for 2 to 3 hours, stirring two or three times during the process to make sure all the grains are steeped. Microwave your tea bags for 30 seconds and steep the tea in the mixture as well. (your tea bag staples will be just fine in the microwave for that short amount of time). (Microwaving the tea blooms the flavor and infuses the cold liquid more quickly than if you hadn't heated the tea.).
2. Remove the tea, put the rice and water in a blender and blend, starting on low, and then eventually moving to the liquefy setting. Blend at the liquefy setting for 20 seconds or so..
3. Stop the blender, add the remaining ingredients including the other 3 cups of water, and blend (again starting on a low setting and moving to the high setting to avoid splatter) for a good minute or so..
4. Pour the content of the blender, including the rice, into a pitcher (including the tea bags if you'd like more tea flavor) and cool in the refrigerator for a minimum of 30 minutes..
5. You can either strain the horchata through a fine sieve or china cap before or when serving or you can just keep the rice in the pitcher and just allow it to settle to the bottom like silt. Keeping the rice rather than straining allows the rice to continue to add flavor and body to the horchata as it settles, and you'll have to problems pouring the horchata into a glass without accompanying rice particles..
6. Enjoy!.

The result is a lighter, slightly sticky texture and delicate, refined coconut flavor. In Spain, where horchata originated, the beverage is made with chufas, or tigernuts. Cooks throughout Latin America often use rice or morro, jicara, or Most recipes for Mexican-style horchata call for generic long grain white rice. The only long grain white rice we had in the pantry was Indian Basmati. The toasted brown rice gives it a nutty flavor.