Rice Pudding with Matcha Ambrosia Syrup
  • 4cups reduced-fat, 2-percent milk
  • 1/4cup packed flaked coconut
  • 1/2cup granulated sugar
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground cardamom
  • 1/4teaspoon salt
  • 1teaspoon vanilla extract
  • 1/2cup long-grain white rice
  • Matcha Ambrosia SyrupMakes 4 cups
  • 2cups granulated sugar
  • 2teaspoons Japanese matcha powder
  • 1 1/2cups water
  • 1/2cup chopped candied pineapple
  • 1/2cup chopped dried apricots
  1. To make syrup: Combine sugar and matcha in a saucepan and mix until well blended. Add water and bring to a boil, stirring frequently (watch carefully so it doesn’t boil over). Reduce heat to a simmer and let syrup reduce for 15 minutes. Remove from heat and strain through a fine mesh into a heatproof bowl to remove any little clumps of matcha powder. Add chopped fruit, mix well, and set aside to cool.
  2. Preheat oven to 350°. In a medium saucepan, combine milk, coconut, sugar, cinnamon, cardamom, salt, and vanilla extract. Mix well and bring to a simmer. Remove from heat. Put rice into an ovenproof baking dish and add hot milk mixture. Stir well to blend. Cover and bake for 90 minutes, stirring after 30 and 60 minutes, until liquid is absorbed.
  3. Serve rice pudding hot from the oven, topped with matcha ambrosia syrup.
Recipe Notes
Nutrition Facts
Rice Pudding with Matcha Ambrosia Syrup
Amount Per Serving
Calories 230
% Daily Value*
Cholesterol 7mg 2%
Sodium 89mg 4%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 1/4 cup syrup): 230 cal, 8% fat cal, 2g fat, 1g sat fat, 7mg chol, 3g protein, 49g carb, 1g fiber, 89mg sodium