This recipe offers a simple, colorful, and unique twist on classic Nigerian rice dishes, incorporating the subtle earthiness of matcha into the beloved coconut rice.

Yields: 4 Servings Prep time: 10 minutes Cook time: 30 minutes

Ingredients

• 2 Cups Parboiled White Rice (e.g., long-grain or Basmati)
• 1 Tablespoon Matcha Powder (Culinary Grade)
• 1/2 Cup Hot Water (not boiling)
• 1 Can (400ml) Coconut Milk (Full-fat preferred)
• 1–2 Cubes Bouillon/Stock Cube (Chicken or Vegetable flavor)
• 1 Tablespoon Vegetable or Coconut Oil
• 1/2 Medium Onion, chopped
• Salt To Taste
• Optional Garnish: Toasted coconut flakes or shredded ginger

Rice Instructions

Prepare the Matcha Infusion:

• Add the Matcha Powder to a small bowl or mug.
• Pour in the Hot Water. Whisk vigorously until the powder is fully dissolved and there are no lumps. Set this vibrant green mixture aside.

Cook the Base:

• Place a pot over medium heat and add the Oil. Add the chopped Onion and sauté until fragrant (about 2-3 minutes).
• Add the Rice and stir for 1 minute to lightly toast it.
• Add the Coconut Milk and enough water or stock to just cover the rice (adjust liquid based on your rice type).
• Crumble in the Bouillon/Stock Cube and add salt to taste. Bring the mixture to a boil.

Steam with Matcha:

• Once the liquid is boiling, stir in the prepared Matcha Infusion.
• Reduce the heat to the lowest setting, cover the pot tightly, and let the rice steam for 20–25 minutes, or until all the liquid is absorbed and the rice is tender.
• Once cooked, fluff the rice gently with a fork.

Serve:

• Garnish with toasted coconut flakes or shredded ginger, if desired. Serve warm as a unique side dish to your favorite savory protein.

Tip for Color: To achieve a more vibrant green color without using too much matcha (which could make it bitter), you can add the matcha infusion halfway through the steaming process, after the rice has absorbed some of the liquid.